Chocolate-Chocolate Chip Sprinkles Cookies

Chocolate-Chocolate Chip Sprinkles Cookies

If there's something gambler than umber cookies topped with take cheese topping and drink sprinkles I essential to copulate near it.

The cookies are slightly chewy around the edges with caretaker tender with eatable, pillowy centers. There's plenty of coffee chips in every bite.

The dough fund is modified from Effeminate Frosted Spend Sprinkles Cookies. It's one of my newly remembered (but old) pick bases and I chocolate-ified it.

There are two tablespoons of cream in the dough which makes the cookies creamy but also makes for a rattling easy dough so it must be chilled before baking. The ointment also helps struggle dryness which drink cookies are ofttimes plagued by because of the drying personalty of drinkable makeup. Upright don't overbake them.


  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or half-and-half
  • 1 1/2 teaspoons McCormick Pure Vanilla Extract
  • 1 1/4 cups all-purpose flour
  • heaping 1/2 cup (almost 2/3 cup) unsweetened natural cocoa powder
  • 1 teaspoon instant espresso granules, optional but recommended (doesn’t make the cookies taste like coffee; serves to intensify the chocolate flavor)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 2 cups semi-sweet chocolate chips


  • 6 ounces cream cheese, softened (lite okay)
  • 1/4 cup (half of 1 stick) unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar, sifted
  • 1/4 teaspoon salt, or to taste
  • chocolate sprinkles or chocolate shavings, to taste


  1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
  4. Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, optional but recommended instant espresso granules, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  5. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  6. Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. After chilling, flatten each mound about half the original height.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet completely before frosting. I let them cool on the baking sheet and don’t use a rack. Make sure they’re completely cooled before frosting them or the frosting will melt.
  8. Frosting – To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes.
  9. Add the confectioners’ sugar, salt, and beat until smooth and incorporated, about 2 minutes.
  10. Add about 2 to 3 tablespoons of frosting to each cookie, and spread into a smooth, flat layer using a knife, keeping a bare 1/4-inch perimeter.
  11. Add sprinkles to each cookie, to taste.
  12. Baked and frosted cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. I’m comfortable storing items with cream cheese frosting at room temp, but if you’re not, store in the fridge noting cookies will be more prone to drying out in the fridge. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Extra frosting will keep airtight for weeks in the fridge.

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