Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by melting the dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals until completely smooth, about 1 to 1.5 minutes.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly combined.
- Using a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-5 minutes.
- Add in the egg and vanilla extract to the butter-sugar mixture, mixing on low speed until well incorporated.
- Pour the melted chocolate into the mixing bowl and combine it with the other ingredients until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined.
- Divide the dough into two equal portions and shape each into a log about 6 inches long and 2 inches wide.
- Roll each log in multicolored nonpareil sprinkles to coat the exterior.
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the logs from the refrigerator and slice them into ¼-inch thick cookies, placing the slices on the prepared baking sheets.
- Bake the cookies in the preheated oven for 12-13 minutes, until the edges are firm and the centers remain slightly soft.
- Transfer the cookies to a wire rack to cool completely before serving.
Nutrition
Notes
Avoid overmixing during preparation to keep the cookies light. Chill the dough to help maintain shape while baking, and use parchment paper for easy removal from baking sheets.