Levain Bakery-Style Funfetti Cake Batter Sugar Cookies from The Domestic Rebel

Levain Bakery-Style Funfetti Cake Batter Sugar Cookies - made dough February 20, 2023 from The Domestic Rebel

1 cup cold unsalted butter, cut into small cubes

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups cake flour

2 cups all-purpose flour

3 cups white chocolate chips

1 1/2 cups rainbow jimmie sprinkles

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on low speed for 30 seconds. Increase speed to medium and beat for 30 seconds. Increase speed to high and beat another 30 seconds or until mixture is light and fluffy. Scrape down sides and bottom of bowl to keep mixture even textured.
2. Beat in the eggs, one at a time, and vanilla extract, mixing after each addition until just combined.
3. In a separate bowl, whisk together cornstarch, baking soda, salt, cake flour and all-purpose flour. Add to butter mixture in 2-3 additions, mixing on low speed after each addition until just combined. 
4. Fold in chocolate chips and 1 cup sprinkles, mixing on low speed until evenly disbursed.
5. Chill dough for 30 minutes then divide dough into 6-ounce portions, shaping roughly into balls. Roll in remaining sprinkles. Chill while oven preheats.
6. Preheat oven to 400 degrees F. Line baking sheets with parchment paper. Evenly space dough balls about 3 inches apart. Bake 10-13 minutes or until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheets for 10 minutes before transferring to wire rack to cool completely. 

I keep saying I'm not a fan of sprinkles in cookies and I keep making cookies with sprinkles. Why? The simple answer is I've either been gifted sprinkles and/or I bought those multi-sectioned jars of sprinkles for various reasons and I wanted to use up the still-full sections. I'm in pantry-clearing mode of random ingredients so that's what's driving my recipe testing these days.

I've tried several recipes from The Domestic Rebel, more specifically her "Levain Bakery-Style" ones. If anyone's ever been to Levain Bakery (they're mostly in New York City but starting to spread out although they've yet to open in the West), you know Levain Bakery doesn't offer some of these flavors so they're not meant to be copycat recipes. Instead, they denote thick chewy cookies which Levain is famous for.

what the bottom looks like while the top is softly set

When I'm baking for military care packages (which is most of my baking), I usually don't make them as big as Levain's. I make them more normal-sized so I get more out of the dough and have more cookies to send for sharing. But I almost always make the taste test cookie as big as the original creator intended so I can experience how they're supposed to be.

Nearly all of the time, I have to bake my cookies longer than the recipe calls for or else they'd be too raw. I like cookies underbaked but not raw-underbaked. In this case, I baked the taste test cookie for 15 minutes as at the 13-minute mark, it was still clearly raw. It still looked a bit raw at the 15-minute mark but I took it out then and let it keep "baking" on the hot baking sheet. When the taste test cookie was still barely lukewarm, the texture was still too soft-mushy for me. The next day though, completely cool, the texture was more preferable. I don't think it would've hurt to bake the cookie a bit longer but the texture was still rather good once it had cooled completely. Taste-wise this was also delicious, although I'm not much of a white chocolate or sprinkles fan. Still, the combination looks pretty.