Saturday, January 26, 2019

Fudgy Chocolate Sprinkle Cookies

Fudgy Chocolate Sprinkle Cookies

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

Chocolate Sprinkle Cookies

Chocolate Sprinkle Cookies

Chocolate Sprinkle Cookies

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

Love chocolate sprinkles

Pretty nonpareils

1 1/2 cups Light Brown Sugar, packed

1 cup (2 sticks) Unsalted Butter, softened

2 Large Eggs

Chocolate Sprinkle Cookies 

Decadent and rich cookies

A view inside
1 teaspoon Pure Vanilla Extract

1/2 cup Chocolate Sprinkles

1/2 cup Nonpareils

My sprinkle coating set up

Dough ball ready for rolling into the nonpareils 

Dough ball fully coated

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.

I really recommend King Arthur Flour Cocoa Rouge

Dough ball rolled into chocolate sprinkles
Add the vanilla extract and mix just until incorporated.

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.

Ready to bake

Cookies right out of the oven

Cookies right out of the oven
Using a cookie scoop form dough into balls about the size of 1 1/2 tablespoons.

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:


-Sophia/Two Frys

No comments:

Post a Comment