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
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Ingredients
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1 cup
(226 grams, 2 sticks) unsalted butter, at room temperature
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1 1/2 cups
(320 grams) brown sugar, lightly packed
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2
eggs
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2 teaspoons
vanilla extract
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3/4 cup
(63 grams) cocoa powder
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2 cups
(240 grams) all-purpose flour
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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1/4 teaspoon
espresso powder (optional, for enhanced chocolate flavor)
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1/2 cup
chocolate sprinkles
Directions
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Preheat your oven to 350° F.
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In a large bowl or stand mixer, cream together the butter and sugar until pale in color and fluffy.
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Add the eggs, one at a time, beating well to incorporate after each.
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Add the vanilla and mix.
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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.
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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.
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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.
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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.
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