OK, so it’s almost Christmas and I haven’t posted any cookies yet. I’m really sorry. I do have some fabulously delicious cookies for you today, though. I have made them twice, once with rainbow sprinkles and once with red, white and blue sprinkles. Red and green sprinkles would make them perfect for Christmas.

Even though I own the cookbook these cookies came from, I got the idea to make them and dip them in chocolate and sprinkles from the amazing Rosie of Sweetapolita.

My friend Kelly and I made these one day when we should have been running. So worth it.

You definitely need to like chocolate to like these cookies, though. They are uber chocolatey and oh-so-good.

 

Imagine brownies with chunks of chocolate inside, dipped in chocolate and sprinkles. In cookie form. They’re seriously amazing.

 

Like I said, you can use any mix of sprinkles you’d like. I recommend a big chunky kind — like jimmies or confetti-style shapes.

 

Sorry again for the lack of Christmas baking posts… will try to correct that problem in the next few days!

Triple chocolate cookies with sprinkles (Makes about 18 smallish cookies, adapted from Sweetapolita and the Hummingbird Bakery cookbook)
Cookies
1-1/2 cups bittersweet chocolate (either chips/chunks or chopped up pieces of a bar)
3 tablespoons unsalted butter
1 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 tablespoons Dutch process cocoa powder (dark is best – I used Hershey’s special dark)
1/2 teaspoon baking powder
1/2 teaspoon sea salt or kosher salt

Glaze
3/4 cup bittersweet or semisweet chocolate (chips or chopped up pieces of a bar)
2-3 tablespoons unsalted butter
1 teaspoon light corn syrup

Plus: Sprinkles

Preheat oven to 325F. Like two baking sheets with silicone baking mats or parchment paper.

Place 1 cup of the bittersweet chocolate chips/pieces and 3 tablespoons butter in a double boiler or a heatproof bowl over a saucepan of simmering water. Stir the chocolate mixture occasionally until it’s melted and smooth, then remove from heat.

While the chocolate is melting (or after, since you don’t want the chocolate to burn, obviously), sift the flour, cocoa powder, baking powder and salt together into a medium bowl.

In the bowl of a stand mixer with a paddle attachment (or just a different bowl), beat the sugar, eggs and vanilla on medium speed until combined. Slowly pour the chocolate mixture in and beat until combined.

Add the flour mixture in two additions, beating just until combined each time. Scrape down the sides of the bowl and beat a few more seconds, then stir the remaining 1/2 cup of chocolate chips or pieces into the batter.

Use your hands and a spoon to form the cookie dough into balls, then place the balls about 2 inches apart on the cookie sheets. Bake the cookies about 10 minutes, or until the cookies are starting to look cracked on top.

Let the cookies cool on baking sheets for 10-15 minutes, then use a spatula to move the cookies to a wire rack to cool completely.

While the cookies are cooling, melt the chocolate, 2 tablespoons butter and corn syrup in the double boiler or bowl over a pan of simmering water until melted. You may need to add another tablespoon of butter to get the mixture to a spreadable/dippable consistency. Once mixture is smooth and melted, remove from the heat.

Fill a small bowl with the sprinkles. Dip the cooled cookies, one at a time, about halfway into the melted chocolate. You may need to use a spoon to scrape off excess if the chocolate is really thick. Then dip the same side of the cookie into the sprinkle mixture (or use a spoon to sprinkle the sprinkles over the chocolate).

Place cookies back on lined cookie sheets until the chocolate dries/sets.