Chocolate Sprinkle Sugar Cookies

Cookies + Sprinkles = Perfection, right?
Well, almost. Add chocolate in the mix and you’re onto a real winner.

I just LOVE the chocolate sprinkle cookie recipe from Cloudy Kitchen. I made a big batch and chucked them in my freezer “for school lunches” but lets just say most didn’t make it into the lunch box.

Crispy on the outside, chewy on the inside, sweet but not so sweet you can’t go back for a second. Do yourself a favour and make these now!

I used my Raspberry Beret blend and also one of my 2019 Christmas Releases for these and I love how the pinks and reds look against the chocolate cookie.

I am a really lazy baker so I didn’t follow the recipe exactly. Below is what I did, or:

See the original recipe here

 

INGREDIENTS

250g plain flour

50g cocoa powder

1 tsp baking soda

225g butter

300g sugar

1 egg

Sprinkles for rolling

 

INSTRUCTIONS

Preheat the oven to 180°c. Line a couple of big baking trays with baking paper.

Beat butter and sugar together in a stand mixer or with handheld beaters for a few minutes. Add your egg and incorporate.

Add dry ingredients, one spoonful at a time (I tend to measure out the ingredients beforehand into a bowl and then scoop it all across to the mixer from there). As soon as the dry ingredients are incorporated, turn the mixer off.

Use a small icecream scoop or a big tablespoon to roll balls of mixture (the bigger the better!) and then roll each ball in your sprinkles.

Place cookies on the baking trays with plenty of spreading room.

Bake for around 12 minutes until you can see cracks starting to appear.

Try to let them cool down before eating (and fail miserably!)

Let me know if you try these, and make sure you tag us on Instagram with your sprinkle pics @doe.sprinkles

Happy Sprinkling
Danielle xx