The chocolate version of my popular sprinkled sugar cookies!
Prep Time:10 mins
Cook Time:10 mins
Total Time:30 mins
1 cup (2 sticks) unsalted butter (room temperature)
1/2 cup sugar
1/2 cup pack dark brown sugar (light brown sugar is fine)
1 large egg + 1 egg yolk
1 teaspoon pure vanilla extract
1 and 3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder (sifted)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup rainbow nonpareil sprinkles (or sprinkles of your choice)
optional: sugar for rolling, if desired
Preheat oven to 350 degrees. Lightly spray a cookie sheet with cooking spray or line with parchment paper. Set aside.
In a small bowl, combine flour, cocoa powder, baking powder and baking soda. Stir dry ingredients together for a few seconds to just mix it together. Set aside.
In a large mixing bowl cream butter and sugars together using a hand held mixer or stand mixer on medium speed. Mix for 2-3 minutes so butter is light and fluffy. Add in egg & vanilla extract. Scrap down the sides of the bowl with a spatula necessary. Continue mixing until combined. Turn the mixer speed to low and slowly add in dry ingredients. Continue mixing on low speed until dry ingredients are fully incorporated and cookie dough is formed.
Pour additional sugar or sprinkles (or both) onto a small plate for rolling. Scoop 1.5 tablespoon sized dough balls and roll each one in between your palms to make a circular shape. Roll individual dough balls in sugar/ sprinkles until completely covered. Place dough balls on cookie sheet about 2 inches apart, you may need to make smaller batches at a time. Using the bottom of a small drinking glass, light press on top of each cookie to slightly flatten it. Do not completely flatten, cookies should still be thick. Bake for 10 minutes.
Remove cookies from oven and all to cool for about 15 minutes so the cookies have time to firm up slightly. Serve immediately.