⅓cup100’s and 1000’s or chocolate sprinkles (or any small sprinkles)
For best results, always weigh ingredients where a weight is provided
2 mixing bowls
Make sure the butter is melted and set aside to cool a bit.
Preheat oven to 180C (160C fan) / 350F. Line a large baking sheet with baking paper.
In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
In a large mixing bowl, add both the sugars to the melted butter and whisk (using a balloon whisk) until well combined.
Add the egg and vanilla and whisk until smooth.
Add the dry ingredients and fold it in with a spatula until just combined.
Let the dough sit for 10 minutes before proceeding (this makes it easier to handle and helps the cookies keep their shape).
Take roughly 1 ½ tablespoons of the dough, roll it into a ball (or use a small cookie scoop and there's no need to roll).
Roll the tops of the cookie dough balls into the sprinkles (no need to coat the bottom but you can if you like) and place on the prepared baking sheet, keeping them about 2 inches apart.
Bake for 8-9 minutes.
Optional but recommended: As soon as you take the trays out of the oven, use a round cookie cutter, just slightly larger than the cookie, and swirl it around the cookie. This will make them perfectly round and also thicken them slightly.
Allow them to cool on the trays for 10-15 minutes until you can move them to a wire rack without them breaking, to cool completely. Once cool, they will firm up.
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Size: You can make slightly larger cookies using a 2-tablespoon cookie scoop and they’ll take around 9-10 minutes. You’ll get about 19 per batch.
Freezing: Both the dough (without the sprinkles) and the baked cookies can be frozen for up to 3 months. Thaw the dough in the fridge overnight or at room temp for 30 minutes before coating in sprinkles an baking.
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).
All ovens vary: What takes 9 minutes in my oven may take 8 or 10 in yours. I always recommend keeping an oven thermometer inside your oven to check the temperature you set is the actual temperature inside.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.