These fun cookies are from Jessica Merchant’s book, “The Pretty Dish.” I doubled the recipe as she suggested because I knew that two dozen cookies wouldn’t last long in my house. They are oil, rather than margarine-based, allowing the use of several types of oil. I used “Sweetapolita” Sprinkle Medley to make them even more fun.
2 cups unbleached all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
1 cup unsweetened cocoa powder
1 ½ cups granulated sugar
2/3 cup coconut/grapeseed oil
4 large eggs
2 tsp. pure vanilla extract
½ cup assorted rainbow sprinkles
Combine flour, baking powder and salt in a medium bowl and set aside.
Beat together the cocoa, sugar and oil in the bowl of an electric mixer fitted with the paddle attachment.
Add the eggs, one at a time followed by the vanilla.
Slowly add the flour mixture and mix until just combined. Batter will be sticky.
Cover with plastic wrap and refrigerate for at least 4 hours.
Place the sprinkles into a small bowl. Preheat oven to 350F and line cookie sheets with parchment paper. Using a 3 cm ice cream scoop, form the batter into balls, then dip into the sprinkles.
Bake for 12 minutes and allow to cool. Makes 46 cookies.
Science Fact of the Week:
Grapeseed oil is often used in baking and cooking because it has a higher smoke point. Compared to olive oil, it can be heated to a higher temperature before smoking. Try using it as a replacement next time you fry anything!