Giant Freckles Chocolate Cookies are a chunky chocolate cookie, top with chocolate and 100’s and 1000’s. Like chocolate freckles in cookie form.
So you know those chocolate freckles lollies? You know the little flat chocolates covered in 100s and 1000s? I love those. They couldn’t be simpler but they have everything at the same time. A simple little dollop of milk chocolate covered in crunchy, sweet 100’s and 1000’s. That’s it. Well that’s kinda where this cookie recipe came from. My Giant Freckles Chocolate Cookies
Sometimes I just like to bake something fun. Tasty too, of course, but mostly just about the fun and that’s exactly what these chocolate cookies are.
Why Giant Freckles Chocolate Cookies?
These Giant Freckles Chocolate Cookies were born out of
- Having way more sprinkles in the pantry than are necessary for any one person
- Wanting just a really good chocolate cookie as I don’t have many of those on the blog
- I saw some chocolate freckles when I went shopping
Those 3 realities collided at the same time in my brain and here we are.
Plus, Kitchen + Dessert + Sprinkles = Fun. It’s basic math really.
Also, I have a lot of cookies on this blog but only a few chocolate cookies like these Double Choc Chip Cookies that I did for Valentines day or my Chocolate Shortbread Sandwich Cookies from waaaaaay back
Pick your poison
So, getting down to business, we have tasty chocolate cookies that are crunchy on the outside and easy to make. The inside is just a little chewy, thanks to the dark brown sugar in the recipe.
I used a combination of dark and milk chocolate on mine but choose whichever you prefer. Milk chocolate is what classic chocolate freckles are made with but you may like all dark chocolate. Pick your poison and go you good thing.
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
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- 195 g (1 1/2 cups / 3.5oz) plain (AP) flour
- 30 g (1/4 cup / 1oz) dutch processed cocoa
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 113 g (1/2 cup / 1 stick) unsalted butter, softened
- 1/2 cup (100g / 3.5oz) dark brown sugar
- 1/4 cup (50g / 2oz) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 g (5.5oz) dark (semi-sweet) chocolate
- 1/3 cup 100’s and 1000’s
- Preheat the oven to 180C / 350F / 160C fan forced. Line 4 baking trays with baking paper.
- Sift together the flours, cocoa, baking soda, baking powder and salt. Give them a good mix
- around to combine.
- Cream together the butter and both sugars until very light and fluffy (this can take a few
- minutes and make sure to scrape down the sides as necessary).
- Add the egg and vanilla and beat well. With the mixer on low, add the dry ingredients in 3 lots, each time mixing until only just combined. Don’t overmix.
- Use a cookie scoop or make 2x tablespoon size balls of dough and place on the baking trays with at least 2 inches between them (I only put 6 cookies per baking tray but it depends on the size of your trays).
- Bake for 18 minutes until edges look dry and starting to crisp. Transfer to a wire rack to cool.
- Pour the sprinkles in a small bowl (a bit larger than the cookies)
- Melt the chocolate in 30 second increments in the microwave, making sure to stir well between each (which prevents overheating). This should take no longer than 90 seconds total on high.
- Dip the tops of the cooled cookies into the chocolate, then into the sprinkles. Set aside on a cooling rack to set.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- I use dutch processed cocoa here for the colour. You can swap it out for plain cocoa if that’s what you have on hand.
- Any leftover dough can be frozen for up to 3 months and thawed the day you want to bake the cookies. And, while they are best fresh, you can even freeze the baked cookies and they thaw in a few minutes when you need a fix
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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