Ingredients:
For the cookies:
- 120g unsalted butter, melted
- 75g caster sugar
- 75g light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp bicarbonate of soda
- 225g plain flour
- 1 tbsp cornflour
- 115g chocolate chips (or chocolate sprinkles)
For the frosting:
- 100g unsalted butter (softened)
- 90g cream cheese
- 275g icing sugar
- 1 tsp vanilla extract
- Food colouring (optional)
- Sprinkles (optional)
Preheat the oven to 180C/350F/Gas mark 4.
Line 3 baking trays with baking paper.
In a large bowl, whisk the melted butter, caster sugar, and light brown sugar together until smooth. Then stir the egg and vanilla extract into the mixture.
Finally, fold in the flour, bicarbonate of soda, cornflour, and chocolate chips, mix until a soft dough forms.
Cover the mix with plastic wrap and put in the fridge for 1-2 hours.
When out of the fridge, roll the dough into balls and place on the lined baking trays, leaving about 5 cm (2 inches) between each cookie.
Bake for 10-12 minutes until slightly golden. Leave to cool for about 20 minutes.
For the frosting: Using an electric whisk, whisk together the softened butter, vanilla, and cream cheese until smooth. Then, gradually whisk in the icing sugar (gradually combining helps lessen mess and lumps). Also whisk in the food colouring if you are using food colouring.
Spread on a teaspoon of frosting onto each cookie (you can also pipe if you’d like). Finally, add on the sprinkles.
Enjoy!
Boom Bakes 