Easy Chocolate Sprinkle Cookies
These easy chocolate sprinkle cookies are the best chocolate lover's dessert! Made with cocoa powder, semi-sweet chocolate chips, and a coating of chocolate sprinkles, each cookie is thick and chewy with perfect crackly tops. This party dessert is quick and easy to make in one bowl without a mixer and is gluten-free.
Equipment
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
- 1 Large Baking Sheet with Parchment Paper
- 1 Cookie Scoop
Ingredients
- 1 cup semi-sweet chocolate chips see notes*
- ⅓ cup salted butter (or dairy-free butter)
- ½ cup granulated sugar
- ¼ cup brown sugar light or dark works well
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup gluten-free all-purpose flour (or regular all-purpose flour)
- ½ cup dutch-process cocoa powder
- 1 teaspoon baking soda
- ¾ cup chocolate jimmy sprinkles (or sprinkles of choice)
Instructions
- Start by melting the chocolate chips and butter together in a small, microwavable bowl. Microwave in 15-30 second intervals, stirring occasionally, until the chocolate is melted and smooth.1 cup semi-sweet chocolate chips, ⅓ cup salted butter
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, vanilla, and eggs until thoroughly combined. Then, stir in the melted chocolate until smooth.½ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon pure vanilla extract, 2 large eggs
- Stir in the flour, cocoa powder, and baking soda until just combined. The dough will be thin like brownie batter. Cover and chill the dough for at least one hour in the fridge to firm up.1 cup gluten-free all-purpose flour, ½ cup dutch-process cocoa powder, 1 teaspoon baking soda
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- Use a medium cookie scoop to form evenly-sized balls of cookie dough. Roll each ball of dough in chocolate sprinkles until fully coated. Place them on the prepared baking sheet 1-2 inches apart to allow for spreading.¾ cup chocolate jimmy sprinkles
- Bake the chocolate sprinkle cookies for 8-10 minutes, or until they have spread into circular shapes, the edges appear set, and the centers have cracks forming.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before gently transferring them to a cooling rack. Enjoy!
Notes
Storage: Keep leftover chocolate cookies in an airtight container at room temperature for 4-7 days. Freeze the baked cookies in an airtight container in the freezer for up to 30 days. Thaw before enjoying them again.
*Chocolate Chips: Semi-sweet chocolate chips provide the best flavor. Use dark chocolate chips for a richer, more bitter, and intense chocolate flavor. Use milk chocolate chips for a sweeter chocolate sugar cookie flavor.
Chill Time: Chilling the dough for at least one hour is important! Don't skip this step, or your cookies will spread way too much in the oven and not be thick and fluffy.
Sprinkles: You can use any sprinkles for these cookies. Chocolate sprinkles, rainbow sprinkles, or any holiday sprinkles! Any sprinkle shape works well, including nonpareils, jimmies, sugar pearls, and festive versions.
Cocoa Powder: Dutch-process cocoa powder provides the best chocolate flavor. Unsweetened cacao powder can also be used. Avoid cocoa powder with sugar added.
Dairy-Free: Use vegan butter and dairy-free chocolate chips to make these sprinkle cookies dairy-free.
Gluten-Free: Use gluten-free all-purpose flour. Make sure not to pack it into the measuring cup or the cookies will be too dry.