Hey there! Just poppin in real quick to share another recipe from Jessica Merchant’s (founder of howsweeteats.com) new cookbook the Pretty Dish! You can get your copy here!
So I’ve been watching these cookies float around instagram the past week or so and have resisted making them, but with Easter coming up (hello tomorrow!) I felt like it was time to give into my urge to give them a try.
Super easy and packed with dense chocolate flavor, these cookies won’t disappoint!
I used a dark chocolate cocoa powder and Holy.Cow. So good. Rich but not too sweet, one is all you need to get your chocolate fix.
But really, can you eat just one? I don’t think so. Ha!
So anyway! Just a quick recipe for you to consider for your Easter spread tomorrow!
Enjoy!
Ingredients
- 1 Cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp salt
- 1/2 Cup Cocoa Powder
- 3/4 Cup Sugar
- 1/3 Cup Canola Oil
- 2 Eggs
- 1 tsp Vanilla extract
- 1/4 Cup Sprinkles
Servings: Cookies
Instructions
- Preheat oven to 350 Degrees F.
- In a small bowl, combine Flour, Baking Powder & salt.
- In the bowl of a electric stand mixer, combine cocoa powder, sugar and oil. Mix to combine.
- Add eggs one at a time, mixing well after each. Add vanilla.
- Add the dry ingredients to the bowl and mix to combine.
- Using a 1 inch scoop, form dough into balls and roll in sprinkles. Place on a parchment lined baking sheet and bake for 10-12 minutes. Cookies will be soft and slightly cracked.
- Cool on the pans before serving or transferring to a airtight container. Store for up to 3 days.
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