Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract (I used Kahlua in the absence of extract)
- 1/2 cup semi-sweet chocolate chips
- 1 cup chocolate jimmies
Instructions
- In a small bowl, stir together the flour, baking powder, and salt. Set aside.
- In a medium bowl, stir together the cocoa powder, sugar, and vegetable oil. The mixture will be grainy.
- Add the eggs one at a time, stirring until smooth and glossy. Stir in the vanilla extract (or Kahlua).
- Add the dry ingredients and stir to combine. The mixture will be thick. Stir in the chocolate chips and use a spatula to ensure that all of the dry ingredients are incorporated and no hidden pockets of flour remain. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Just before baking, place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place sprinkles in a shallow bowl. Scoop the cookie dough using a #40 orchid colored handle cookie scoop. It creates 1 1/2 tablespoonful cookie balls. Coat the dough balls entirely in chocolate sprinkles. Place on the cookie sheet about 1 1/2 inches apart. Very lightly flatten the tops of the dough balls.
- Bake for 10 – 12 minutes or until the cookies spread and look set. They’ll be soft when they come out of the oven. Allow to rest on the cookie sheet for 15 minutes before removing to a wire rack to cool completely. Continue until all of the cookies are baked.
- Store in an airtight container for up to 5 days.