Soft and chewy chocolate cookies with rainbow sprinkles, get the recipe here!
Recipe by Mimi Council.
Sprinkled Chocolate Sugar Cookies
1/2 cup (113 grams) organic salted butter, softened
226 grams (1 cup) organic cane sugar
2 teaspoons organic vanilla extract
2 organic large eggs
57 grams (1/2 cup plus 3 tablespoons) organic Dutch cocoa, sifted
226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
85 grams all natural rainbow sprinkles (find here)
Method Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined and there are no butter chunks.
Add the eggs and mix just slightly.
In a separate bowl, add the flour, cocoa, salt and baking powder and whisk together. Add this to the butter mixture and mix on low until a cookie dough forms.
In a small dish, add rainbow sprinkles.
Using your hands, ball the cookie dough into 24 cookie dough balls. They should be about 2 1/4-inches in diameter and look like a round disk. Then dip the tops in the rainbow sprinkles, and place back on the cookie sheets.
Bake for 11 minutes or until they look puffy and set. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free - Just substitute the organic flour for 240 grams (1 1/2 cups plus 1 tablespoon) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 375°F fro 8 minutes or until they look puffy and set.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!