Guys, let me introduce you to my helper in the kitchen today.
This is my friend, Cecilia...
...she's 7. Cecilia was SUCH a big help making these cookies. She also helped me taste-test, which is really the most important part of making cookies.
Not only was Cecilia a help in the kitchen, she also kept me entertained. Such as, when Mr. E came home from work and rang the doorbell instead of using his key...Cecilia said, "Oh NO! Is that your husband???" Haha! I think she was afraid he would eat all of our cookies.
Now, I've never been a fan of the milk chocolate chip. Hershey's Kisses, I love. Milk chocolate chips...not a fan.
Until, I tried these...
...Guittard Milk Chocolate Chips. I can (and do) eat them straight from the bag.
I always associate milk chocolate with the younger crowd, so since Cecilia was helping me, and our 8-year-old nephew is coming for a visit for the 4th, I thought milk chocolate was the way to go here.
These cookies are soft and cakey. If you want a chewier or crispier cookie, feel free to substitute your favorite cookie recipe and swap out the chips and add sprinkles.
4th of July Soft Milk Chocolate Chip Cookies
{makes about 2 dozen}
2 & 1/4 cups unbleached, all purpose flour
2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup salted butter, cut into chunks
1 cup light brown sugar
1/3 cup granulated sugar
2 eggs
1 TBSP vanilla
1 TBSP white vinegar
2 teaspoons light corn syrup
1 bag milk chocolate chips
1/4 cup sprinkles, plus more for the tops
Preheat oven to 350. Line cookie sheets with parchment.
Whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
In the bowl of an electric mixer, cream together the butter with the sugars. Once combined, light and fluffy, beat in the eggs, vanilla, vinegar, and corn syrup. Beat until thoroughly mixed, scraping down the sides and bottom of the bowl as needed.
On low speed, mix in the flour mixture in three additions. Stir in the chocolate chips and 1/4 cup sprinkles. Refrigerate for 20 minutes.
Use a 2-tablespoon cookie scoop to dollop the dough onto the prepared cookie sheets (refrigerate remaining dough between batches). Add more sprinkles onto the tops of each cookie.
Bake for 12 minutes. The center of the cookies may appear just slightly underdone, but will firm up. Leave on the cookie sheets for 1-2 minutes, then transfer to a wire rack to cool completely.
Miss Cecilia took a lot of time with her masterpiece cookie, getting the sprinkles just so.
I think we may have a food photographer on our hands as she had many suggestions on the different angles we could use in photographing her cookie...
You can expect the cookies to spread and puff up in the oven.
Between her expert sprinkle placement and her eye for photography, I may have to put Cecilia on the payroll! ;)
