Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 3 cups semi-sweet chocolate chips
- 1/4 cup vegetable oil
- Rainbow sprinkles for decoration
Instructions:
Warm the oven up to 350F 175C and put parchment paper on a baking sheet
Mix the cocoa powder, salt, and flour together in a bowl using a whisk
In a different bowl, beat the sugar and butter together until they are light and fluffy
Add the egg and vanilla extract and mix them in well
Slowly add the dry ingredients to the wet ones and mix them together until they are just combined
Place spoonfuls of dough about 2 inches apart on the baking sheet that has been prepared
Put the cookies in the oven for 10 to 12 minutes, or until they are set
They should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way
Melt 2 cups of chocolate chips in a bowl that can go in the microwave for 30 seconds at a time, stirring each time until the mixture is smooth
Take a moment to let the chocolate cool down a bit
After the cookies have cooled, turn them over and cover the top with melted chocolate
Lift it gently and let the extra chocolate run off
Put the cookies with chocolate on a baking sheet lined with parchment paper
Chill for about 30 minutes, or until the chocolate is firm
Melt the last cup of chocolate chips and the vegetable oil in a bowl that can handle heat
Stir the mixture until it is smooth
Allow it to cool a bit
Carefully pour the melted chocolate into the middle of each cookie, letting it run down the sides and cover the whole thing
Let the extra chocolate run off
Add rainbow sprinkles to the chocolate while it is still wet
Put the cookies back in the fridge for another 15 to 20 minutes, or until the chocolate coating is set
The Hi Hat Chocolate Cookies are ready to eat once the chocolate has set
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