Chocolate Sprinkle Cookies
These chocolate sprinkle cookies are brownie-like cookies that have been rolled in chocolate sprinkles. They're super chewy, thick, and have an overload of chocolate flavor!
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 cups all-purpose flour
- ⅓ cup cocoa powder, sifted
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted & cooled
- 4 ounces semi-sweet chocolate, melted & cooled
- 1 cup brown sugar
- ⅓ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- chocolate sprinkles
Instructions:
- In a microwaveable-safe bowl, melt the chocolate bar and butter in 20 second intervals until completely melted. Let it cool on the counter for 15 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled chocolate mixture, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined (the dough will look similar to brownie batter).
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Roll into balls using your hands and cover completely in chocolate sprinkles (I place the sprinkles in a small bowl and roll the cookie dough ball until covered).
- Place 9 of the cookie dough balls onto each prepared baking sheet and bake for 9-12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Baking Sheet: You'll need two baking pans. Line each pan with parchment paper
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Melted Chocolate: The melted chocolate and butter mixture needs to be completely cooled before mixing into the cookie dough. This takes about 15 minutes. If it's too hot to touch with your finger, then it's still too warm.
Cookie Dough Balls: Use a cookie scoop to scoop out the dough. Then roll it into a ball using your hands and cover completely in sprinkles.
Nutrition
Calories: 199kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 14mgSodium: 101mgPotassium: 102mgFiber: 2gSugar: 17gVitamin A: 160IUCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!