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).
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Cookies, Various
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