I love rich and fudgy cookies and this is a dreamy cookie for chocoholics like me. I made some of the cookies with nonpareils and the rest with chocolate sprinkles, since I had some nonpareils leftover from Christmas baking and wanted to use them up. Chocolate sprinkles are one of my favorite sprinkles ever and anxiously waited for the cookies to bake, and ate one a few minutes after they came out of the oven. I was so happy eating this warm and fudgy chocolate cookie. You can use dark or regular cocoa powder. I used King Arthur Flour Cocoa Rouge, which features a deep-red color and fudge-like flavor and it elevates the chocolate cookie flavor profile. This cookie is a rich and fudgy cookie with a crunchy bite from the sprinkles. It is not too sweet and packed with a rich chocolate flavor. See recipe below.
Yield: 2 Dozen Cookies
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| Chocolate Sprinkle Cookies |
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| Chocolate Sprinkle Cookies |
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| Chocolate Sprinkle Cookies |
Ingredients
2 cups King Arthur All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder (I use King Arthur Flour Cocoa Rouge)
1 teaspoon Baking Soda
1 teaspoon Coarse Salt
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| Love chocolate sprinkles |
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| Pretty nonpareils |
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| Delish |
1 cup (2 sticks) Unsalted Butter, softened
2 Large Eggs
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| Chocolate Sprinkle Cookies |
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| Decadent and rich cookies |
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| A view inside |
1/2 cup Chocolate Sprinkles
1/2 cup Nonpareils
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| My sprinkle coating set up |
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| Dough ball ready for rolling into the nonpareils |
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| Dough ball fully coated |
Directions
Heat oven to 350°F.
Line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, cocoa, and salt; set aside.
In the bowl of mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy; about 2 minutes.
Scrape sides of bowl with spatula.
Add eggs one at a time and mix well.
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| I really recommend King Arthur Flour Cocoa Rouge |
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| Dough ball rolled into chocolate sprinkles |
Turn off mixer and add the flour mixture and cover the mixer with a large kitchen towel.
Turn mixer on low speed, and mix until combined.
Form dough into a disk, cover with plastic wrap, and chill in the fridge for 1/2 hour to 1 hour.
Pour sprinkles into a bowl and nonpareils in another bowl.
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| Ready to bake |
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| Cookies right out of the oven |
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| Cookies right out of the oven |
Roll each dough ball in the nonpareils and then the sprinkles completely covering each one.
Place dough balls on lined baking sheets set 2 inches apart.
Bake for 9 to 11 minutes or until the edges are slightly firm.
Let set in baking sheet for 5 minutes and then transfer to wire rack to cool completely.
For the recipe, visit Created By Diane:
https://www.createdby-diane.com/2014/06/chocolate-sprinkle-cookies.html
Enjoy!
-Sophia/Two Frys
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