Chocolate Sprinkle Cookies
These Chocolate Sprinkle Cookies are thick, soft and chewy! If that wasn't enough, they’re rich, decadent and loaded with rainbow sprinkles! These dark chocolate cookies get their color from two types of cocoa powders; they're a wonderful chocolate take on regular funfetti cookies!! Best yet, they’re also gluten free, nut free, eggless and easily dairy free (vegan)!
Servings: 6 large cookies
Calories: 240kcal
Ingredients
- ½ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free flour with xanthan gum mixed in)
- ¼ cup cocoa powder (I use 2 tablespoons Dutch or Natural Unsweetened and 2 tablespoons Dark)
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons water
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar , packed
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup plus 2 tablespoons rainbow sprinkles
Instructions
- In a medium bowl, whisk together the ½ cup plus 2 tablespoons multipurpose gluten free flour, ¼ cup cocoa powder, ½ teaspoon baking powder and ¼ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and the 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ¼ cup unsalted butter and the ½ cup plus 2 tablespoons dark brown sugar until soft and creamy. About 2 minutes.
- Slowly beat in the cornstarch water, the 2 tablespoons milk and the ½ teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
- With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
- Fold in ½ cup plus 2 tablespoons of rainbow sprinkles using a spatula.
- Pop the entire bowl of dough, uncovered, in the freezer for 15 min.
- In the meantime, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Using a large cookie scoop, make 6 scoops with the dough. (I use a 2 ounce cookie scoop).
- Pour the additional 2 tablespoons of sprinkles into a small bowl or on a plate. Press the tops of the dough balls into the sprinkles.
- Place the balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
- Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool, the cookies will break apart into a giant mess.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the fridge in-between baking the batches.
Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan sprinkles.
All Purpose Flour: I cannot test this due to celiac disease, but use ½ cup plus 2 tablespoons of packed regular flour (84 grams plus 2 tablespoons), use packed cups of cocoa powder (29 grams).
For Thin Cookies with Crispy Edges: Use ½ teaspoon baking soda instead of baking powder and add ½ tablespoon unsulphured molasses to the wet ingredients.
Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 18-19 minutes instead of 15.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 240kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 89mg | Fiber: 2g | Sugar: 31g | Vitamin A: 244IU | Calcium: 55mg | Iron: 1mg