thecookieblogger.com

if you’ve been following me for awhile, you’ll know i have a soft spot in my heart for baking chocolate sprinkle cookies. i found a cookie recipe on old-faithful king arthur baking company (originally king arthur flour! 2020 is the year they changed their name!), and played around with it until the cookies melted in my mouth!

a word of warning: instead of using regular sprinkles, i used deruyter chocoadehagel puure, which are dark chocolate sprinkles from holland, and because they are real dark chocolate, they get very soft and smooshy when they come out of the oven. give them time to set and cool down, or be prepared to lick your fingers after you’ve eaten one of them!

dark chocolate sprinkle cookies

Ingredients:

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter

3 ounces cream cheese, softened

1 and 1/2 cups granulated sugar

1 extra large egg (large egg will work, if that’s all you have!)

2 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 cups pure dark chocolate sprinkles (i used these deruyter chocolate sprinkles)

Instructions:

1. pre-heat oven to 375 degrees.
2. combine cream cheese, butter, and sugar in your mixing bowl until light and fluffy.
3. add egg, vanilla extract, and almond extract to the mixture, and beat in until well-mixed.
4. combine flour, baking powder, baking soda, and salt in a bowl, then add the mixture to the wet ingredients. do not overmix. just mix until your dry ingredients are incorporated.
5. refrigerate your dough for about 30 minutes, to help you with handling.
6. use a #40 scoop, which is a little shy of 2 tablespoons, i roll a scoop of dough between my palms, creating a ball that then gets dredged in a bowl of the dark chocolate sprinkles.
7. roll around, and don’t be afraid to press too hard. you want the whole ball to be completely covered with those delicious sprinkles!
8. place on a parchment-lined cookie sheet, about two inches apart. with a flat-edged glass or spoon, press down on the dough until it’s about 1/2 tall. you want a nice flat top, but don’t want the cookie to be too thin.
9. bake for 10 minutes, until cookies look set. remove from oven and place entire cookie sheet on wire rack. let cookies cool and set for 5 minutes on the cookie sheet, then transfer them carefully too the wire rack to cool completely. remember, if you use real dark chocolate sprinkles, they will be very soft, so give them some time to set!
10. enjoy!

yield: 40 cookies