Chocolate Sprinkle Cookies
Giant Chocolate Sprinkle Cookies are thick, soft, chewy, super fudgy and brownie-like. Topped with colorful sprinkles and perfect for any occasion.
Servings: 15 large cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup granulated white sugar
- 1 cup salted butter softened, room temperature
- 1/4 cup brown sugar
- 1 whole large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips
- 1/3 cup sprinkles
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda together. Set aside.
- In a large bowl with an electric mixer or stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Add in egg and egg yolk one a time, then vanilla extract. Continue to beat until combined.
- Add the flour mixture to the wet mixture and mix again just until dough has formed, then fold in chocolate chips. Be sure not to over-mix.
- Using a regular ice cream scoop or 1/4 cup of dough, dip the top of the cookie dough balls in sprinkles. Place on a small cookie sheet or platter and cover with plastic wrap. Place in the refrigerator for at least 10 minutes.
- Preheat oven to 350 degrees F and line cookie sheets with parchment paper. Place cookie dough balls at least 2 inches apart. Bake for 10-12 minutes or until the edges are set. Let cool for a few minutes before transferring to a cooling rack. Enjoy!