Ingredients
Equipment
Method
- Set out butter and eggs to soften to room temperature.
- Measure flour properly using weight or spoon-and-sweep method to avoid dry cookies.
- Measure remaining ingredients.
- In a medium bowl whisk together flour, cornstarch, baking soda, and salt.
- Cream butter with brown and granulated sugar in a stand mixer for about 2 minutes.
- Add vanilla and eggs and beat 30–40 seconds.
- Gradually beat in the flour mixture until just combined. Add chocolate chips and mix briefly.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Use a 3 tbsp cookie scoop to portion dough.
- Arrange on baking sheets and bake 11–13 minutes until edges are golden and centers set.
- Cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Melt chocolate wafers in microwave at 50% power in 30-second intervals until smooth.
- Dip half of each cooled cookie in chocolate, place on a baking sheet, and immediately add sprinkles.
- Allow chocolate to set at room temperature or chill for 10 minutes.
Notes
Store leftover cookies in an airtight container for up to 3 days. Dough can be refrigerated for 1–3 days or frozen in dough ball form for later baking.