Ingredients
The following ingredients have 4 Servings
- 1 cup unsalted butter (room temperature)
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips or wafers (melted when ready for dipping)
- Sprinkles!
- Hint: Use cocoa powder for rolling/cutting cookies instead of flour (so you don't have any white marks on your cookies)
Instruction
- Preheat oven to 350 and prepare baking sheets lined with parchment paper.
- Cream the butter and sugar with a mixer on medium speed about a minute. Do not over beat, as this will incorporate air into the dough, which leads to spreading.
- Add the eggs and vanilla and mix just until incorporated.
- Sift your flour, cocoa powder and salt together, add to wet mixture and mix on low speed for about an half a minute. (Again, make sure you do not over-mix the cookie dough.)
- Roll the dough between 2 lightly cocoa powdered - floured sheets of parchment paper, a thickness of 1/4 inch.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Bake cookies for 8-10 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
- Cool completely before decorating with chocolate and sprinkles!
- Melt chocolate and put in a cup to dip cookies, tap on side of cup to get rid of excess chocolate, then lay on parchment paper and add sprinkles. Let set a few minutes to dry.
- Store in sealed container or ziplock bag. Can be stored in fridge or freezer after baked.
