Confetti White Chocolate Chip Cookies

I’m always on the lookout for new products to test in the kitchen. It’s this weird obsession I have with new flavors, techniques, and tools, I guess. My hard and fast rule is: whatever I bring into the kitchen cannot be single-use. If it’s in my place, it’s gotta give me a variety of things I can use it for. These Confetti White Chocolate Chip Cookies are the result of my stumbling upon a new (to me) product, which I found fascinating.

An Unexpected Twist on a Favorite

If you love traditional chocolate chip cookies, this multi-colored, “confetti” version will be right up your alley. I have to call it “confetti” because the other “-fetti” is trademarked, and your girl ain’t got time for a lawsuit. Besides my new secret ingredient, which I’ll introduce you to in a sec; I’m using all-purpose flour, brown and white sugars, salt, baking soda, eggs, unsalted butter, white chocolate chips, and the “confetti” (sprinkles).

My new secret weapon in the kitchen is a product from Rodelle called Baker’s Extract. I’m hoping that I’m dropping a bomb of a revelation and that I’m not late to the baking game with this. I talked about the exorbitant price of vanilla extract in this post. Long story short, vanilla is still on the more expensive side. So, naturally, when I found out that Rodelle had an alternative to vanilla extract, I jumped on it. Baker’s Extract is less expensive than vanilla extract while still providing the same flavor. So, instead of having to resort to using imitation vanilla (ew!), we have a flavoring to use that still contains some vanilla extract, but which also has notes of  chocolate, caramel, and cream . Seriously, I know I have a Nobel Prize headed my way for this discovery. And, no, I’m not getting paid to drop this breaking news. I’m just that smitten with it.

It goes without saying that you can use this Baker’s Extract in any recipe that calls for vanilla extract. And you know I have plenty of recipes in this space to accommodate that. Just be sure- prior to measuring out the Baker’s Extract- to give it a vigorous shake. Natural products have a tendency to separate.

Prep. And Be Patient.

Part of what trips a lot of novice bakers up in the kitchen is a lack of preparation, as well as, a lack of patience. You need both when baking. Preparation comes in the form of allowing your cookie ingredients to come to room temperature before beginning to work with them. When it comes to patience, you need it to ensure you’re taking your time when blending the ingredients. Yes, I know that’s difficult when you’re craving a cookie “NOW”, but that the reason why I encourage you to freeze cookie dough. It’s for cookie-craving emergencies. Patience is a must in the baking world.

Measure and Mix the Dry Ingredients

You know I’m a stickler for a well-balanced dough or batter. As with all of my other recipes, I blend together the dry ingredients separately.

Measure the all-purpose flour (unsifted this time), the baking soda, and the salt into a mixing bowl. I don’t want a light, super airy cookie, so I’m not going to incorporate air into the flour by sifting it.

Use a whisk to blend those ingredients together and set this bowl to the side.

Creaming for the Perfect Dough

The first mixing step with most cookies is creaming the butter and sugar(s) together. Butter is what gives cookies their amazing taste. It also adds moisture to your cookies. There’s no substitute for butter- at least not as far as this recipe is concerned. I’ll do a more in-depth post about alternative fats in baking sometime in the future. Sugars- in this case granulated white and light brown- are, obviously, what we use to sweeten our cookies. But, did you know that sugar is also used to make cookies tender and give them stability? Yep! That soft, chewiness which I, personally, love about cookies, is the result of using sugar. Thank you, sugar. The goal of creaming them together is to soften the sugar crystal’s jagged edges and wrap them in the butter’s fat particles. This creates volume in the mixture, which will give our finished cookies a soft, chewy texture.

We’re not going to beat the bejeeezus out of the butter and sugar, though. Doing so will cause our cookies to spread more than we want them to during baking.

Blend the Wet Ingredients

Use an electric hand mixer (or a stand mixer) to beat the sugars and butter together, on medium-high, for four minutes. Scrape down the bowl every minute, or so, to make certain everything is blending homogeneously. Once the mixture looks fluffy, add the room temperature eggs, one at a time. Scrape down the bowl and blend on medium speed for another minute after the addition of each egg.

Once the eggs have been blended in, the mixture should look airy and almost spongy. Add two teaspoons of my secret ingredient, AKA Rodelle’s Baker’s Extract, to the bowl (you can also substitute vanilla extract until you get out to the store for the Baker’s Extract). Don’t forget to give the bottle a nice shake to blend the contents. Add a tablespoon of hot water to the mixture, as well. This will loosen the dough a little.

Crank up the mixer’s speed and blend for thirty seconds- just long enough to mix in the Baker’s Extract and water.

Add the Dry Mix and the Confetti

I get a kick out of the word “confetti”. I’m immature that way. Unlike cake batter, whose ingredients should be added in a balanced way, cookies can take all of the dry ingredients in one dump. We’re going to modify that rule to accommodate the confetti, though.

Add half of the whisked flour to the bowl and blend on the lowest speed, just until the flour is no longer visible.

Now, add a half-cup of confetti along with the remainder of the flour. I used sprinkles from Sweetapolita, but you can use any sprinkles that are non-pareils and/or jimmies. Try to avoid using sixlets or the larger round, hard candies because they’ll make biting into the cookie hazardous to your teeth. Blend, once more, on low speed just until the flour is incorporated. Don’t overdo it on the blending, or the confetti will break apart too much.

Fold, Scoop, and Bake

Once the flour has been mixed in, fold in the white chocolate chips using a rubber spatula. The dough will be thick, so use a sturdy spatula.

This is the point where I refrigerate my dough. Chilling the dough for an hour, or more (thirty minutes if you’ve scooped them on the pan), results in a thicker, better shaped, baked cookie. You can absolutely bake them straight-away, but I prefer to chill them first.

Once you’re ready to pan them, use a number forty portion scoop (or a heaping tablespoon) and scoop the cookie dough onto a sheet pan lined with a silicone baking mat or parchment paper. Don’t crowd the pan or the cookies will be malformed- stick to a dozen per pan. Bake the cookies for eleven to twelve minutes at three seventy-five.

If you have a small family, or don’t want to eat the entire batch (this recipe does make three dozen cookies, after all), scoop the dough onto a prepared sheet pan and freeze until solid. Transfer the frozen cookie balls to a freezer storage bag and keep them in the freezer for up to two months. You can thaw and bake, or bake while they’re still frozen (just add an additional minute or two of bake time if you go the frozen route).

Once the cookies are baked, remove them from the oven and transfer them to a cooling rack.

Share…or Don’t

You do you.

I, personally, have a difficult time sharing anything this good. Motherhood requires me to, or else I’m considered the worst of the worst. That’s the reason I make- and bake- the full recipe. Three dozen cookies just goes too fast in this house.

These Confetti White Chocolate Chip Cookies (with my secret ingredient from Rodelle) are great for a couple of days. Store them in an air-tight container for maximum quality. I like to nuke mine in the microwave for ten seconds to give them that “just out of the oven” taste. After two or three days, the cookies tend to taste stale, so only bake as many as you can enjoy within those couple of days.

Sample them…a lot.

You can adjust the sprinkles to fit the mood or the holiday. These green beauties are perfect for St. Patrick’s Day, aren’t they?

Pin this recipe, and head on over to Rodelle to see what other gems they have on offer.

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Confetti White Chocolate Chip Cookies

Marta Rivera at Sense & Edibility

5 from 8 votes

Use your favorites sprinkles (jimmies) to create this zany cookie.

Servings: 3 dozen

Print Pin Recipe SaveSaved!

Prep Time 10 minutes mins

Cook Time 11 minutes mins

chill time 30 minutes mins

Total Time 21 minutes mins

Ingredients

  

1x2x3x

• 3 cups all-purpose flour (unsifted)
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 sticks unsalted butter, room temperature
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 tablespoon hot water
• 2 teaspoons Baker's Extract (link in post) or pure vanilla extract
• 2 large eggs, room temperature
• 1/2 cup sprinkles (or jimmies)
• 11 ounce bag (about 2 cups) white chocolate chips

Instructions 

• Preheat an oven to 375°F. Line sheet pans with silicone baking mats or parchment paper and set aside. 
• Whisk together the flour, baking soda, and the salt in a mixing bowl. Set this aside.
• In a separate bowl, blend together the butter, both sugars, the hot water, and the extract, on medium-high, for 4 minutes. 

  Scrape down the bowl every minute, or so, to develop a well-balanced mixture. 
  
• Once the mixture looks fluffy, add the eggs, one at a time. Blend on medium speed for a minute after adding the egg, then be sure to scrape down the bowl well before adding the second egg.

  After the eggs have been added, mix for an additional 2 minutes. The mixture should look airy and almost spongy. Add the extract and blend, once again on medium speed, for thirty seconds.
• Add half of the flour mixture to the bowl and blend on the low speed, just until the flour is no longer visible. Scrape down the bowl once more. 

  Add the sprinkles, along with the rest of the flour. Blend, on low speed, once again, just until the flour is incorporated. Don't overmix, or the confetti will break apart.
• Fold in the white chocolate chips using a rubber spatula. The dough will be thick, so use a sturdy spatula. 
• Refrigerate the dough for 30 minutes- 1 hour (optional). 

To Bake:

• Use a #40 portion scoop (or a heaping tablespoon) to scoop the cookie dough onto your prepared sheet pan. 

  Be sure not to crowd the pan, or the cookies will be malformed. 
  
• Bake the cookies for 10-12 minutes, or until they are golden brown on the edges.
• Once the cookies are finished baking, remove them from the oven and transfer them to a cooling rack. 
• These Confetti White Chocolate Chip Cookies taste fresh for up to two days.

Notes

• Store the cookies in an air-tight container for maximum quality.
• Adjust the sprinkles a theme or holiday.

To Freeze:

1. Scoop the cookie dough onto a prepared sheet pan and freeze them until solid.
2. Transfer the frozen cookie balls to a freezer storage bag and keep them in the freezer for up to 2 months.
3. Thaw and bake as directed, or bake while the dough is still frozen (adding an 2 minutes of bake time).

Course Sweets

Cuisine North American

Keyword cookies, sprinkles, white chocolate chip

Tried this recipe?Mention @senseandedibility or tag #senseandedibility!

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