Chocolate

Chocolate Sprinkle Cookies

August 28, 2017
9 Ratings
Photo by Posie Harwood
Author Notes

This cookie dough would yield exceptional cookies on its own: fudgy and brownie-like inside but still cakey and chewy enough to qualify as a cookie. But roll each ball of dough in sprinkles takes it over the top, in looks and texture and taste. —Posie (Harwood) Brien

  • Makes 20 cookies
Ingredients
  • 1 cup (226 grams, 2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups (320 grams) brown sugar, lightly packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup (63 grams) cocoa powder
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon espresso powder (optional, for enhanced chocolate flavor)
  • 1/2 cup chocolate sprinkles
In This Recipe
Directions
  1. Preheat your oven to 350° F.
  2. In a large bowl or stand mixer, cream together the butter and sugar until pale in color and fluffy.
  3. Add the eggs, one at a time, beating well to incorporate after each.
  4. Add the vanilla and mix.
  5. In a separate bowl—okay, sometimes I just throw it all in the same bowl with the butter/sugar—whisk together the cocoa powder, flour, baking soda, salt, and espresso powder (if using). Add to the wet ingredients and mix just to combine; don't overmix.
  6. I find it's helpful to chill the dough a bit at this point, because it makes it easier to shape. However, you don't have to chill it. Either way, roll the dough into balls about 1 1/2" across. Roll the dough balls in chocolate sprinkles and place them a parchment-lined baking sheet, leaving some space between each.
  7. Bake the cookies for about 9-12 minutes; they should be firm around the edges but still soft in the center. Don't overbake or they won't be nice and chewy in the center.
  8. Remove from the oven, let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. These cookies keep very well in the freezer.

See what other Food52ers are saying.

  • Lisa Millwood
    Lisa Millwood
  • Carolyn
    Carolyn
  • lori
    lori
  • Ceege
    Ceege
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

    5 Reviews

    Carolyn December 29, 2017
    These are soooooooo good. I read the reviews while mine were in the oven, and thought, oh no...BUT, seriously if the recipe is followed exactly you WILL bein love with these. A nice crunch on the outside and and a soft chewy centre. I am most certainly adding this recipe to my A-list 😋
     
    lori October 6, 2017
    Made the cookies recently. Wanted to love them but they were just okay- kind of dry and not great flavor. The amount of dough produced more than 4 dozen cookies (not 20) as suggested and required almost 2 CUPS of sprinkles to adequately cover the exterior of each ball. Ultimately, this was a lot of work and the results were disappointing.
     
    Lisa M. November 6, 2019
    So these are my thoughts.....if the batch is supposed to make 20 and you made 48, then that is why they were dry and you needed more sprinkle. The smaller cookies would be more dried out , if cooked for the same time and temp. Also, more cookies mean more surface to cover with sprinkles????? Am I the only one that is thinking this. Although I am commenting two years later, lol.
     
    Ceege September 8, 2017
    I'm saving this recipe and will put it on my Christmas Cookie list for this year. They look scrumptious. How can anyone not like anything made with chocolate
     
    jy2nd September 2, 2017
    I recommend getting chocolate sprinkles made in the Netherlands. You can get both milk and dark chocolate sprinkles. I'm of Dutch ancestry no chocolate sprinkles were regularly eaten on buttered bread by my mother's generation. Really, it's not a bad treat.