John bought me a KitchenAid Stand Mixer for Christmas, and I am sooo in love with it. I have wanted one for years, but never dared to ask, since it’s a pretty hefty purchase. Not that I have one though, I wish I had asked for it sooner!
I’ve been whipping up lots of stuff in it lately, and one of my favorite treats was Chocolate Chocolate Chip Sugar Cookies. I had some red chocolate chips leftover from Christmas, and wanted to do something with them, so I decided to create a cookie that would be perfect for Valentine’s Day.
I rolled these cookies in Wilton Red & White Sparkling Sugar Sprinkles, so they are a bit crunchy on the outside, and nice and soft in the middle. The chocolate flavor is absolutely perfect – not too sweet and not too bitter. These cookies are highly addictive!
Chocolate Chocolate Chip Sugar Cookies
Adapted from The Food Network
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
1 cup chocolate chips
1 cup red chocolate chips (If you can’t find red, you can use regular, or white would look nice too.)
Wilton Red & White Sparkling Sugar Sprinkles (You could use any kind of sugar sprinkles you want.)
Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir in chocolate chips.
Pour sugar sprinkles into a small bowl. Roll dough into tablespoon-sized balls and coat with sugar sprinkles. Bake about 10 minutes on ungreased cookie sheet. Cool cookies on a baking rack.