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
(226 grams, 2 sticks) unsalted butter, at room temperature
1 1/2 cups
(320 grams) brown sugar, lightly packed
(63 grams) cocoa powder
(240 grams) all-purpose flour
espresso powder (optional, for enhanced chocolate flavor)
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.