Ingredients:
1/2 cup (1 stick) unsalted butter, at room temp
1/2 cup packed light brown sugar
2 tablespoons granulated sugar
1 large egg, at room temp
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white chocolate chips
1/4 cup rainbow sprinkles
Directions:
1. Preheat the oven to 350 degrees and line baking sheets with parchment.
2. In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg, vanilla extract, and almond extract. Beat on medium-high speed until the mixture is smooth and combined, scraping down the bowl as needed.
4. Add the flour, baking soda, and salt to the bowl and beat on low until just combines and no streaks of flour remain. Remove the bowl from stand mixer and use a silicone spatula to fold in white chocolate chips and sprinkles, mixing until evenly incorporated.
5. Use a 1.5 ounce cookie scoop (about 3 tablespoons) to portion out equal amounts of dough. Place about 2 inches apart on the prepared sheet pans. (This size of cookie makes about 10.)
6. Bake until the cookies have puffed up and are sit and firm around the edges but still somewhat soft in the middle, 11-13 minutes. (If you make the cookies smaller, check around 9-10 minutes. Remove from oven and allow the cookies to rest on the sheet pans for 5 minutes, then use a metal spatula to transfer to a cooling rack to cool completely.
*www.bromabakery.com