Writer and Photographer Francine Coles

Do you think that these cookies are bright enough? They just scream, “Eat me!” So we did! Before I photographed them, I ate three or four. My guy ate two or three. He was very disciplined. Then my brother-in-law, Gene, ate two or three, my sister, Robyn, ate two or three and, before we knew it, they were all gone. They are so delicious that they disappear very quickly!

Makes: 25–30 cookies

1-3/4 cups plus 2 tablespoons all-purpose flour
1/2 cup dutch process cocoa powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
1-1/3 cup plus 2 tablespoons sugar
1 egg, at room temperature
1 teaspoon vanilla bean paste or vanilla extract
Sprinkles, for rolling

Preheat the oven to 350 degrees. Line three baking trays with parchment paper. In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, 3–4 minutes. Add egg and vanilla, then beat until combined. Add flour and cocoa mixture, then beat on low until just incorporated.

Using a cookie scoop, scoop 2 tablespoons of mixture at a time. Roll each scoop into a ball using your hands, then roll generously in sprinkles. Place on baking trays, leaving plenty of room to spread — about eight cookies per tray.

Bake one tray at a time for 11–12 minutes, until the cookies have puffed up and are beginning to crack on the tops and the edges are set. Remove from oven and allow to cool for 15 minutes before transferring to a wire rack to cool completely.