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 I 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 is 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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