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Cherry Blossom Chocolate Chip Cookies
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Cherry Blossom Chocolate Chip Cookies

Chewy chocolate chip cookies flavored with cherry blossom powder.
Course Dessert
Cuisine American
Keyword Cherry Blossom, Chocolate, Cookies
Prep Time 30 minutes
Cook Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 50 minutes
Servings 16 cookies
Calories 266kcal
Author Colleen

Ingredients

  • 7 oz all- purpose flour
  • 2 oz bread flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 oz unsalted butter softened
  • 5 oz dark brown sugar
  • 2 oz sugar
  • 1 ½ tsp cherry blossom powder
  • 1 Tbsp corn syrup
  • 1 egg
  • 1 tbsp vanilla
  • 8 oz mini chocolate chips
  • 1 oz pink, red, or white sprinkles

Instructions

  • In a medium bowl, whisk together the flours, cornstarch, baking soda, and salt and set aside.
  • In a stand mixer, cream together the butter, both sugars, and cherry blossom powder on a low speed until combined. Scrape the bowl down once or twice as needed. Add the corn syrup and beat until combined.
  • Add the egg and vanilla. Beat until combined. Scrape the bowl down as needed.
  • Add the dry ingredients to the wet and mix on low until just combined. Add the mini chocolate chips and sprinkles. If desired, reserve some of these mix ins for topping later. Mix on low until combined. It should just take a few seconds.
  • Use a large cookie scoop to portion the dough and place onto a tray or baking sheet lined with parchment paper. Repeat with the remaining cookie dough.
  • Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
  • When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 20 minutes or until lightly golden brown.
  • Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.

Notes

  • It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover with warm water while you prepare the rest of your ingredients.
  • You should be able to make about 16- 17 cookies.
  • For the sprinkles, I've only ever used jimmies, the thin, rice shaped sprinkles.