Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Chocolate Sprinkle Cookies
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- Level: Easy
- Total: 2 hr 30 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 22 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 23 servings
- Calories
- 282
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 146 mg
This recipe is sponsored by Ghirardelli. These happy holiday cookies are guaranteed to put a smile on your face. We’re giving this best sprinkle cookie recipe a makeover by adding bittersweet baking chips and unsweetened cocoa powder as the base to help the colorful sprinkles really pop and add a rich chocolate flavor throughout. Things just got a whole lot more chocolatey!
- Level: Easy
- Total: 2 hr 30 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 22 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 23 servings
- Calories
- 282
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 146 mg
Ingredients
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Directions
- Add 1/4 cup of the bittersweet chocolate chips to a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until completely smooth, 1 to 1 1/2 minutes. Set aside to cool slightly.
- Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl. Set aside.
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla and eggs and beat until smooth. Beat in the melted chocolate until combined. Add the flour mixture in 2 additions and beat on medium low until just combined. Fold in the remaining bittersweet chocolate chips until evenly combined.
- Scoop 3-tablespoons portions of dough (22 to 24 portions) and roll each portion into a ball. Refrigerate until chilled through, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment.
- Add the sprinkles to a small bowl. Coat each dough ball generously in the sprinkles, using your hands to help press the sprinkles evenly over the dough. Arrange the balls on the prepared baking sheets about 2 inches apart (about 8 per sheet).
- Bake 1 baking sheet at a time (keep the other dough balls chilled until ready to bake), rotating the baking sheet halfway through, until the cookies have puffed slightly and the edges are just set, about 15 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookies. The cookies can be stored in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
