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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
Makes 20 cookies
cup (226 grams, 2 sticks) unsalted butter, at room temperature
cups (320 grams) brown sugar, lightly packed
teaspoons vanilla extract
cup (63 grams) cocoa powder
cups (240 grams) all-purpose flour
teaspoon baking soda
teaspoon espresso powder (optional, for enhanced chocolate flavor)
cup chocolate sprinkles
- Preheat your oven to 350° F.
- In a large bowl or stand mixer, cream together the butter and sugar until pale in color and fluffy.
- Add the eggs, one at a time, beating well to incorporate after each.
- Add the vanilla and mix.
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!