Cocoa Cookies

I started off yesterday looking for a simple cookie that wouldn’t require anything I didn’t have in arm’s reach. After baking I decided to jazz them up a bit, although still kept to stuff that was already in the kitchen and open. Chocolate is always open. Always.

IMG_4309

Ingredients:

  • 4 tablespoons butter, room temperature
  • 1 cup sugar
  • 1/4 cup milk
  • 1 egg
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cocoa
  • approximately 1 cup dark chocolate chips
  • sprinkles

Sift together the flour, baking powder, salt, and cocoa together and set aside.

Cream the butter and sugar, then add the egg and milk and beat until well combined.

Finally got to use the new beater attachment with the side-scrapey bits!

Finally got to use the new beater attachment with the side-scrapey rubber bits!

Beat in the dry goods on low speed until well mixed. Cover, and refrigerate at least 1 hour.

IMG_4300Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Scoop the dough into roughly tablespoon-sized balls and flatten slightly between your hands before placing on the lined sheet.

IMG_4302Bake 11 minutes, until set and cracked looking.

IMG_4303IMG_4304Let cool at least 15 minutes, then melt the chocolate and dip 1/2 of each cookie in the melted chocolate. Place each dipped cookie back on parchment and sprinkle with…er, the sprinkles.

IMG_4308Refrigerate to set the chocolate.

IMG_4319

Cocoa Cookies

Adapted from Kitchen Historic.

  • 4 tablespoons butter, room temperature
  • 1 cup sugar
  • 1/4 cup milk
  • 1 egg
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cocoa
  • approximately 1 cup dark chocolate chips
  • sprinkles

Sift together the flour, baking powder, salt, and cocoa together and set aside.

Cream the butter and sugar, then add the egg and milk and beat until well combined. Beat in the dry goods on low speed until well mixed. Cover, and refrigerate at least 1 hour.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Scoop the dough into roughly tablespoon-sized balls and flatten slightly between your hands before placing on the lined sheet. Bake 11 minutes, until set and cracked looking.

Let cool at least 15 minutes, then melt the chocolate and dip 1/2 of each cookie in the melted chocolate. Place each dipped cookie back on parchment and sprinkle with sprinkles. Refrigerate to set the chocolate.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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One Response to Cocoa Cookies

  1. Catie Cupcakes says:

    Chocolate + sprinkles are always an enhancer. I think it’s the cookie equivalent of mascara and lipgloss or something.

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