I am so glad it's friday! It's been one of those weeks..we've all had them so there is no point in talking about it. I have a lunch date with my husband tomorrow that is very much needed. We are able to regroup during those lunches and make plans for the upcoming week as well as the next few months. We're heading towards October and it seems so crazy..Christmas is just around the corner ya know!
So lets talk chewy,brownie-like cookies..because that's what these are. I'm usually more of a thick cake-like cookie person but these suckers hit the spot..like spot on! If you aren't a fan of sprinkles, roll them into crushed nuts if you like. They are a cinch to make and will be loved by all!
Chocolate Sprinkle Cookies
1 cup All-purpose Flour
6 TBS Unsweetened Dutch-process Cocoa powder,sifted
1/2 tsp. Baking Soda
1/2 tsp. Salt
10 TBS Unsalted Butter,softened
1 cup Sugar
1 Large Egg
1 tsp. Vanilla
1/3 cup Chocolate Sprinkles or crushed nuts
Preheat oven to 350 or 180 celsius. Line a cookie sheet with parchment paper and set aside.
In a medium bowl,combine the flour,cocoa powder,baking soda, and salt.
In a large bowl, cream together the butter and sugar until fluffy,about 2-3 minutes. Add the egg and vanilla and beat until smooth. Stir in the flour mixture until just combined.
Place the sprinkles in a small bowl. Scoop up a tablespoon of dough and roll it between your palms to form a ball. Roll the top half into the sprinkles. Place the balls,sprinkle side up, onto the prepared pan.
Leave about 3 inches of space between each cookie as they will spread slightly.
Bake the cookies until they are dry on top,8-10 minutes. Let them cool on the cookie sheet for 5 minutes before removing to wire rack to cool completely.
Store in airtight container for up to 3 days..but they won't last that long :)
Yield: 24 Cookies
Source: Mom's Big Book of Baking