Yield: About 2 dozen 2-inch cookies
12 tablespoons (165 g) unsalted butter, at room temperature
1 cup (115 g) powdered sugar
1 large egg
2 ¼ cups (315 g) Cup4Cup Multipurpose Flour
½ cup (42 g) dutch-processed cocoa powder
6-8 ounces semi-sweet or dark chocolate, chopped
Holiday themed sprinkles (optional)
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and the powdered sugar until combined. Scrape down the sides of the bowl and add in the egg. Mix on low until combined.
- In a medium bowl, mix together the flour and the cocoa powder. Add it to the butter mixture. Mix on low until a dough ball forms and it pulls away from the sides of the bowl. The mixture may look a little dry at first, but keep mixing; it will come together.
- Roll the dough to 1/8th inch thick in between 2 sheets of parchment paper or plastic wrap. Place the dough onto a baking tray and refrigerate until firm, about 1 hour.
- Preheat oven to 350°F.
- Cut out 2-inch rounds or other shapes from the dough. Place the shapes onto a parchment lined baking tray. Bake for 12-15 minutes. The cookies are done when they are firmly set and the edge of a cookie can be lifted up easily from the tray. Cool cookies to room temperature on the trays.
- To assemble, melt and temper the chocolate over a double boiler. Dip half of each cookie in the chocolate. Lay cookies on a parchment lined baking sheet to set up. Add sprinkles as desired.
- Let the chocolate set up at room temperature for a few hours. Once set, store cookies in an airtight container for up to 3 days.