⅓cupsemisweet chocolate chips(70g) plus additional for topping, optional
⅓cupwhite chocolate chips(70g) plus additional for topping, optional
3-4Tablespoonsred white and blue sprinkles
Combine your melted (and cooled) butter and sugars in a large bowl and stir until well-combined.
Add egg, egg yolk, and vanilla extract and stir until combined.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet and mix until combined.
Stir in semisweet and white chocolate chips.
Add sprinkles and use a spatula to fold into the batter.
Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
Once oven has preheated, remove your chilled cookie dough from the freezer and roll dough into approximately 2-Tablespoon-sized scoops. Roll gently to form a ball and place on prepared cookie sheet (space cookies at least 2" apart).
Bake on 350F (175C) for 10-11 minutes, centers of the cookies may still seem slightly underbaked -- allow cookies to cool completely on cookie sheet to finish cooking there, this will help keep them nice and soft.
If desired, gently nestle additional chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of coming out of the oven.
*Light or dark brown sugar (or a mix of both) will work well for this recipe