Chocolate Sprinkle Cookies with Fresh Milled Flour
I know my cookies are looking a little too much like fall for August but I’m ready for fall! We’ve had multiple mornings in the 40’s this week. I’m definitely trying to push the sweater weather narrative. Let’s just eat these delicious chocolate sprinkle cookies with fresh milled flour. We’ll pretend the leaves are turning beautiful colors, humidity is out of the air, hoodies are out of the closet and it’s apple picking season!
There is everything to like about these cookies. They are soft and tender on the inside with a crunchy sprinkle exterior. It’s like a brownie dressed up as a cookie for halloween and then took a bath in sprinkles. I mean, there are surely worse things than a sprinkle bath, right? Anyway, these cookies can be made year-round because sprinkles (jimmies) come in all different colors. It makes these chocholate sprinkle cookies with fresh milled flour the perfect take along sweet treat for any gathering. If you really dislike sprinkles (I know, it doesn’t make sense to me either) you can use powdered sugar on the outside of the cookies.
The batter does need to rest in the fridge for at least 4 hours, so please plan accordingly! Yay fall!
Chocolate Sprinkle Cookies with Fresh Milled Flour
Ingredients
- I cup + 1 1/2 tablespoons (170 grams) soft white wheat berries
- 1 1/4 teaspoons baking powder
- 1/4 – 1/2 teaspoon salt
- 1/2 cup (42 grams) unsweetened cocoa powder
- 1/2 cup (100 grams) sugar
- 1/4 cup (55 grams) brown sugar
- 1/3 cup (72 grams) canola oil
- 2 eggs
- 1 teaspoon vanilla
- 3/4 – 1 cup sprinkles (jimmies)
Instructions
- Mill the wheat berries.
- To the bowl of fresh milled flour, add the baking powder and salt. Give it a quick whisk to combine.
- In the bowl of a stand mixer, add the cocoa powder, sugar, brown sugar and canola oil. Beat on medium with the paddle attachment until well combined. Next add eggs, one a time, mixing thoroughly between each egg. Mix in the vanilla extract. Add the flour mixture and mix on low until just combined and no dry flour remains.
- Cover the bowl and refrigerate overnight or at least 4 hours.
- When you’re ready to bake, prepare a light colored cookie sheet with parchment paper and preheat the oven to 350 degrees. Add the sprinkles to a small bowl.
- With a cookie scoop, scoop the dough out and roll it into 1 inch balls, then roll it around in the sprinkles. Place the cookie balls on the prepared cookie sheet, 12 to a sheet and bake for 11-13 minutes until the cookies are puffy and edges are set. After cooling on the pan for 10 minutes, transfer to a wire rack to cool completely.