Ingredients and Directions
- For the Cookies
In the bowl of your stand mixer with the paddle attachment cream the butter and sugar until well combined, about 3 minutes. Be sure to wipe down the bottom and sides of the bowl as needed.
Add the egg and vanilla and mix until combined, about another 2 minutes.
Add 300 g of the flour (about 2 ½ C) and the salt and mix until the dough starts to form and pull away from the sides of the bowl, about 3 minutes.
Divide the dough in half and place one half in another mixing bowl.
Add the remaining 40 g of flour to one half of the dough, and the cocoa powder to the other half. Use a rubber spatula to mix until combined.
Wrap the dough in plastic wrap and chill for about 10 minutes just to firm up.
Roll the dough out to about ½” thickness on a flour dusted piece of parchment paper. I like to lay a clean kitchen towel under the parchment to prevent it from sliding all over the counter while I roll.
If the dough is still chilled, go ahead and cut the shapes out. If it’s come to room temp, it’s best to chill it for another 10 minutes to firm back up so that it isn’t too soft making it hard to transfer the cut shapes to cookie sheets. Using chilled dough makes it super easy to transfer without stretching or breaking the shapes.
Cut shapes, re roll scraps, repeat until you have used all of the dough.
Place the cookies on parchment lined sheet pans and place in the freezer while you preheat the oven to 375. Getting the cookies super cold before baking will ensure there is zero spread.
Bake at 375 for 8-9 minutes for 3”-4” cookies and 5-6 minutes for mini 1”-2” cookies.
Let the cookies cool while you prepare the chocolate coating.
- 1 cup Salted butter, at room temperature
- 1 cup Granulated sugar
- 1 Large egg, at room temperature
- 1 tsp Vanilla extract
- 2 3/4 cup All purpose flour, divided
- 1/3 cup Dutch process cocoa powder
- 1/4 tsp Salt
- For the Chocolate Coating
Add the chocolate and coconut oil to a microwave safe bowl.
Microwave in 20-30 second increments until completely melted and smooth.
Once cookies are cool enough to handle without breaking, dip half way into the chocolate and place on a cooling rack allowing any extra chocolate to drip off.
Top with sprinkles and enjoy.
- 1 cup Semi-sweet chocolate chips
- 2 tsp Coconut oil
- Royal Icing (optional)
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.