White Chocolate confetti Christmas Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon baking powder
2 sticks (1 cup) unsalted butter, at temperature
1 1/2 cups sugar
1 teaspoon flavouring
1 big egg
2 tablespoons and one teaspoon half-and-half
1/2 cup red and green sprinkles
1 2/3 cups chocolate chips
Position oven racks on the top and bottom thirds of the oven and heat up to 375 degrees F. Line two baking sheets with parchment.
Whisk along the flour, baking soda, salt and baking powder in a very medium bowl. In a very stand mixer or big bowl employing a hand mixer, cream the butter for one minute. Add the sugar and cream for a further three minutes. Drill in the vanilla and egg. Slowly drill in the dry ingredients till uniform, then add enough of the half-and-half (about a pair of tablespoons) to moisten the dough and do it soft (but not wet). Fold in the sprinkles and 2/3 cup of the chocolate chips.
Roll rounded teaspoons of dough into twenty four balls and placed on the prepared baking sheets. Chill the remaining dough in the refrigerator. Dip your fingertips into the remaining half-and-half and use them to slightly flatten the top of every cookie.
Bake till the cookies are set on top and light golden brown round the edges, about 15 to 20 minutes. Transfer the cookies to a wire rack to cool down fully. Permit the baking sheets to cool down, then line them with new parchment and repeat the forming and baking method with the remaining dough.
Once the cookies are all baked and cooled, place the remaining one cup chocolate chips in a very tiny heat safe bowl and microwave on high, stirring halfway through, till just melted, concerning one minute. Use a spoon to drizzle the chocolate over the cookies. Enable the chocolate to line before serving, about half-hour. You can store it in an airtight container for up to one week.