When I moved to Texas, I packed every little thing I had in my baking pantry including chocolate chips, extracts, sprinkles, etc. I have so much of that stuff that I haven’t bought almost nothing new for baking in the last couple of months. I decided to check what I had and make something with it. I found dark cocoa powder, sprinkles and chocolate chips so I thought about creating a new cookie which turned out pretty damn good!
Why to bake these cookies?
*They’re perfect for any occasion or just like a snack.
*They are fun to make.
*You do not need to refrigerate the dough before baking.
*They taste delicious.
*They look very pretty.
Let’s start with the recipe and if you would like to see the Reel (video) for these cookies, visit me on Instagram @pastry_tales
Yield about 20 cookies
1/2 cup unsalted butter at room temperature
3/4 cup light brown sugar
2 tablespoons white granulated sugar
1 large or extra-large egg at room temperature
2 teaspoons vanilla extract
1 and 1/4 cup all-purpose flour
1/2 cup dark cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon espresso powder (optional)
3/4 cup mini chocolate chips (I used semi-sweet)
1/4 cup sprinkles for the dough
1/3-1/2 cup sprinkles for rolling (optional)
*About the sprinkles you should use for baking. The best ones for baking are Rainbow Jimmies by Wilton. Do not use pearls or other kind. These jimmies will bake fine and won’t melt or bleed. So please keep in mind this suggestion. If you use other kind the results won’t be the same.
1.- Preheat your oven to 350 F. Line your cookie sheets with parchment paper. Set aside.
2.-In a bowl and using an electric mixer, cream your butter for about 2 minutes. Then, add granulated and light brown sugar and mix for 2 more minutes until light and fluffy. Add in egg, mix for 30 seconds. Add vanilla extract and mix for another 30 seconds.
3.-Now, add in all the dry ingredients: flour, baking soda, salt, cocoa powder and espresso powder (if using). Mix in low speed until everything is well combined. Turn off the mixer add in chocolate chips and sprinkles. Give a quick mix and that’s it.
4.- Place some extra sprinkles into a small bowl or dish. Now using a cookie scoop or using your hands make dough balls (as big or small you want). This recipe gave me 20 cookies so keep that in mind. Make the dough balls, roll them into sprinkles and place them on prepared baking sheet. Now, using the palm of your hand press down each of them but softly, we need to flatten them down a bit. Place the cookie sheet into the oven and bake for 10 minutes.
5.- Take them out from the oven, cool them on the pan for 5 minutes and then transfer each cookie to a wire rack to cool completely.