It’s been a long time coming, but last week I FINALLY decided to whip out the big camera, bake and blog. And bake I did..so many cookies and brownies, so much sugar, so much chocolate… But then I left the next day for Florida and well didn’t blog.
I was waiting to blog because I couldn’t find the words to put to this past year at school. Simply put, it was AMAZING. I met remarkable people, had the best time of my life and learned things I couldn’t imagine.
But most of you are here for the cookies…My mom bought these chocolate “strands” in Europe and they have been sitting in the cabinet waiting to be used. When I spotted Chocolate Sprinkle Cookies on Bake or Break I knew the perfect use for them. I LOVE a good chocolate chip cookie and these looked like such an interesting variation of them!
I decided to make half a batch, because I didn’t have much brown sugar left (or chocolate sprinkles), and still got just under 2 dozen cookies! I would recommend using the sprinkles that she recommends (Guittard) because these didn’t give off enough of a chocolate flavor, my dad and I were left wanting more.
They’re crisp and chewy and have the slight hint of chocolate from the sprinkles. I found that these cookies got better with age! I brought some down with me to Florida and as the days went on, the cookies tasted better!
Be back with a few brownie recipes soon! And maybe even some pretty pictures from Florida!
With love and cupcakes,
Recipe: Chocolate Sprinkle Cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
3/4 teaspoons vanilla extract
1/2 cup chocolate sprinkles
Preheat oven to 350* and grease (or line) cookies sheet. Using an electric mixer, beat butter, sugar and brown sugar until fluffly. Add egg and beat until just cobined. Mix in the vanilla. Add the flour, baking powser and salt and mix until almost combined. Stir in the chocolate strands.
Drop by tablespoonfuls onto prepared pans. Bake 10-12 minutes. Cool on pan on wire rack for 10 minutes then transfer to cool completely.
Makes 2 dozen cookies.