Ingredients
1½cupsall-purpose flour,plus 1 tbsp, spooned and leveled
¼cupunsweetened natural cocoa powder
1tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
¾cuplight brown sugar,or dark brown, packed
¼cupgranulated sugar
1egg,room temperature
1tbspmilk
2tsppure vanilla extract
1tbspred food coloring,liquid or gel
10ozpure white chocolate
sprinkles
Preparation
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed for 1 minute, until creamy. Scrape down the sides and the bottom of the bowl as needed.
Switch the mixer to medium speed, then beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Once mixed, add the food coloring and beat until combined. Turn the mixer off, then pour the dry ingredients into the wet ingredients.
Turn the mixer on low, then slowly beat until a very soft dough is formed. Beat in more food coloring, as needed. The dough will be sticky.
Cover the dough tightly with aluminum foil or plastic wrap, then chill for at least 1 hour and up to 3 days.
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1½ tablespoons of dough and mold into a ball. Place 9 balls onto each baking sheet.
Bake each batch for 10 minutes. *
Allow cooling for at least 25 minutes on the baking sheets.
In a small microwave-safe bowl, melt the white chocolate in 15-second increments, stirring after each time until perfectly smooth.
Dip half of each cookie into white chocolate and top with sprinkles. Allow the chocolate to set.
Serve, and enjoy!
