Cookies, but make them nostalgic. These chocolate freckle cookies will take you right back to your childhood with the crunch of the sprinkles and the melt in your mouth chocolate just like... chocolate freckles. These cookies are my signature chocolate fudge cookie, with dark chocolate chips and rolled in 100's and 1000's. They are on the smaller side because they are quite sweet but if you want to make them bigger... GO FOR IT!! (you'll just need to adjust the baking time accordingly)
What equipment do I need to make Chocolate Freckle Cookies
2 x cookie trays
large round cookie cutter
microwave
Stand mixer
Bowls
Spoons
Scale
Oven
What ingredients do I need to make Chocolate Freckle Cookies
eggs
brown sugar
caster sugar
softened butter
plain flour
baking soda
tsp salt
cocoa powder
melted dark chocolate
dark chocolate chips
rainbow 100's and 1000's (or any colour)
Some tips and tricks before you get started
Do not over mix your dough, mix until there are no more streaks of flour visible. Over mixing will cause the cookies to be too chewy and unpleasant
A lot of cookie recipes call for freezing the dough before baking. I found with this recipe, freezing causes the finished cookie to spread weird and leaves it unevenly baked. Popping the trays straight into the oven, gives them a nice crispy outside and fudgy inside.
These cookies are SO good fresh, so if you have left them for a couple of days, and want that fresh cookie taste, zap it in the microwave for 15 seconds or warm in the oven at 150 °C for approximately 5 mins
Use quality chocolate, these cookies will taste 10 x better if you use quality chocolate compared to cheap chocolate. if there is one thing not to skimp on in this recipe its chocolate.
Use quality 100s and 1000s that wont run. Most on the market would work
These cookies will spread quite a bit but DO NOT STRESS, the way to fix them is by using a round cookie cutter slightly bigger than the cookie. Do this the second they come out of the oven when they are still hot and soft. Place the cutter over the cookie and move the cutter in a circular motion to get the cookies to a nice round shape again and bring those thin edges in. Just go slow, if you go too fast the cookie could break.
Storage
These cookies are SO good fresh but can last up to a week in an airtight container. The dough can be frozen for up to 3 months in an airtight container
Links (affiliate)
$15 off any Froothie product over $300- Code: thesugarcollection15 https://www.froothie.com.au/?a_aid=kirstyferreira&a_bid=a51a214b
Chocolate Freckle Cookies
Makes 24
Time: 30mins
Ingredients
2 eggs
150g brown sugar
60g caster sugar
150g softened butter
200g plain flour
3/4 tsp baking soda
1/2 tsp salt
30g cocoa powder
40g melted dark chocolate
200g dark chocolate chips
Roughly 150g 100's and 1000's
Instructions
Preheat oven to 180°C
Line 2 cookie trays with baking paper
In a large mixing bowl attached to your stand mixer, using the paddle attachment, cream together the butter and sugars on high for 5 mins until pale.
Add in the eggs and mix on low until combined
Add in the slightly cooled, melted dark chocolate and mix until combined
Sift together the flour, baking soda, cocoa and salt then add in to the mixture and mix on low until almost combined
Add the dark choc chips and mix until just combined.
Roll the dough into 24 balls and then roll them into the 100's and 1000's completely covering the dough. Place them on the prepared trays. If you find the dough to be too sticky to roll, just wet your hands slightly or place the dough in the fridge for 30 minutes to firm up.
Put the trays in the oven and bake for 10-12 mins.
Place a round cookie cutter, slightly larger than the cookie (a mug or glass works too) over the cookie and move the cutter in a circular motion to get the cookies to a nice round shape again and to bring those thin edges in. Just go slow, if you go too fast the cookie could break. (see notes)
Allow to cool and ENJOY!
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