Location: Sprinkles – Disney Springs – Walt Disney World
Location: Sprinkles – Downtown Disney – Disneyland
Source: The Sprinkles Baking Book by Candace Nelson
Yield: 16 Cookies
Ingredients:
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2 1/4 cups all-purpose flour
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1 tsp baking soda
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1 tsp fine sea salt
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1 cup (2 sticks) unsalted butter (melted and still warm)
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1 1/4 cups sugar
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1/4 cup lightly packed light brown sugar
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1 tsp pure vanilla extract
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1 large egg
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2 large egg yolks
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2 cups semisweet chocolate chips
Instructions:
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In a medium bowl, combine the flour, baking soda, and salt. Whisk ingredients together.
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In a mixer with a paddle attachment on medium speed, cream the butter and sugar until light and fluffy. Remembering to scrap down the side.
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On low speed, slowly add the egg and egg yolk. Beat until it’s incorporated.
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Slowly add the dry the ingredients to the butter mixture.
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Fold in the chocolate chip by hand.
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Wrap the dough in plastic wrap and chill for a few hours. Overnight is preferred.
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Preheat over to 350F and use parchment paper to cover the cookie sheets.
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Make 1/4 cup balls of dough and place four on the cookie sheet.
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Bake for 12 minutes until tops are golden brown.
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Cool for 5 minutes on sheet and then transfer to wire rack to cool completely.
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