Ingredients

The following ingredients have 18 Servings
  • 1 1/4 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark cocoa)
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup 1 stick unsalted butter (, at room temperature)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup multicolored sprinkles (I used Halloween decor)
  • 2 tablespoon ghost and pumpkin sprinkles

Instruction

  • Preheat oven to 350 F. Line one or two baking sheets with slipat or parchment paper.
  • In a medium bowl, add flour, cocoa powder, cornstarch, baking soda, and salt. ( you can sift them if you feel lumpy)
  • In the bowl of your KitchenAid with the paddle attachment, cream the butter, sugar and brown sugar on medium until light and fluffy for 1-2 minutes.
  • Beat in the egg,
  • then the vanilla.
  • With the mixer on low, add the dry ingredients a little at a time, beating until just combined.
  • Chill cookie dough for 10minutes. Using a small cookie scoop, make a ball of cookie dough and then roll it into sprinkles
  • and place it on the prepared baking sheets, about 2 inches apart.
  • Bake for about 8 minutes (rotating your cookie sheet(s) halfway) or until the edges of the cookies are set. The centers may look a bit underdone – but they will finish baking on the cookie sheet.
  • Allow the cookies to cool for a few minutes on the cookie sheets. Remove the cookies from the sheets and allow to cool completely,on a wire rack.