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.

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 rubber bits!

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…er, the sprinkles.

Refrigerate to set the chocolate.

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.