Sweetapolita's Triple-Chocolate Sprinkle Birthday Cookies

 

 

 

 


Yield: 12 medium-sized cookies

Ingredients

For the cookies:

1-1/2 cups (280 grams) quality bittersweet (extra dark) chocolate, chopped

3 tablespoons (45 grams) unsalted butter

1 cup (215 grams) light brown sugar

2 eggs

1/2 teaspoon (2.5 ml) pure vanilla extract

1-1/2 cups (200 grams) all-purpose flour

2 tablespoons (15 grams) Dutch-processed dark cocoa powder (I use Cacao Barry Extra Brute )

1/2 teaspoon (2.5 grams) baking powder

1/2 teaspoon (3 grams) sea salt

For the glaze:

3/4 cup (140 grams) quality bittersweet or semisweet chocolate, chopped

2 tablespoons (30 grams) unsalted butter

1 teaspoon (5 ml) light corn syrup

For decorating:

Sprinkles of choice

Method

Make the cookies:

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper, or a Silpat baking mat.

2. Place 1 cup of the chocolate and the butter in a medium heatproof bowl over a saucepan of an inch of simmering (not boiling) water, stirring occasionally until melted and smooth. Meanwhile, sift flour, cocoa powder, baking powder and salt together in a medium bowl and set aside.

3. In an electric mixer fitted with the paddle attachment (or handheld mixer), beat the sugar, eggs and vanilla on medium speed, until well-combined. Add the chocolate mixture and beat until combined. Reduce mixer speed to low, and gradually add the dry mixture until everything is incorporated, occasionally scraping sides of bowl with a rubber spatula. Stir in remaining chocolate pieces/chips.

4. Using two spoons or cookie scoop, drop 12 equal amounts onto baking sheet. Be sure to space them a few inches apart to allow for spreading in the oven. Bake for 10-12 minutes, or until tops have a cracked appearance. (Be sure to not over-bake, or cookies will be dry and not fudgy.) Allow to cool on baking sheet on wire rack for 15 minutes, and then gently transfer cookies to rack to cool completely.

Make the glaze:

5. Place chocolate, butter and corn syrup in a medium heatproof bowl placed over a saucepan of an inch of simmering (not boiling) water until melted and smooth, stirring occasionally. Remove from heat.

Decorate the cookies:

6. Line a baking sheet or tray with wax paper (or parchment or baking mat) and fill a medium plate or bowl with sprinkles of choice.

7. Dip each cooled cookie into the glaze so that half of the cookie is glazed and then holding the cookie over sprinkle bowl drop a handful of sprinkles over glaze and shake off excess. Place each one on prepared sheet until you have decorated all of them, and then place sheet/tray in the freezer or refrigerator for 10-15 minutes to set.

Sweetapolita's Notes:

  • Since the chocolate is the star of this show, I recommend using the best quality bittersweet chocolate possible. I used Callebaut Dark Callets 70.4 % , because I love the flavour, and the callets (chips) are so easy to melt and measure. If bittersweet is too dark for your taste, I recommend using it for the cookies, but using semisweet for the glaze.
  • For measuring cookie dough and placing on the baking sheet, I always use this 50mm Cookie Scoop--perfectly round and even cookies every time, which I love. I also swear by the Silpat Non-Stick Baking Mat, but just note that they are a tiny bit too big for some cookie sheets. You want to make sure you have what they call a Bakers Half Sheet. I use these for everything!
  • For the sprinkles on my cookies, I used Rainbow Jimmies + Chocolate Vermicelli  mixed together prior to coating the cookies and then sprinkled edible Gold Stars on afterwards. This is also the method I used for the birthday fairy bread--sprinkled it right on top of buttered toast. ♥


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