Slice and bake chocolate cookies

• Vegetarian

• Condiments

  • 1 tsp Vanilla paste

• Baking & Spices

  • 6 oz 60% chocolate
  • 2 cups All-purpose flour
  • 1/3 cup Baking cocoa powder, unsweetened
  • 1/4 cup Brown sugar
  • 1/4 cup Cornstarch
  • 1 pinch Salt
  • 1 Sprinkles
  • 3/4 cup Sugar

• Drinks

  • 3/4 cup International delight frosted sugar cookie coffee creamer

• Dairy

  • 3/4 cup Butter

Found on atreatsaffair.com

Description

Ingredients

• 3/4 cup butter, room temperature
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1/3 cup International Delight Frosted Sugar Cookie Coffee Creamer
• 1 teaspoon vanilla paste (2 teaspoons vanilla extract could be used instead)
• 2 cups all-purpose flour
• 1/3 cup unsweetened baking cocoa powder (dark cocoa powder could be also used)
• 1/4 cup cornstarch
• pinch of salt
• 6 oz 60% chocolate, chopped
• 1/2 cup International Delight Frosted Sugar Cookie Coffee Creamer
• Sprinkles

Directions

• In a mixing bowl add the butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
• Beat in the coffee creamer and vanilla paste. Scrape the sides of the bowl with a spatula.
• Slowly, fold in the flour, cocoa powder, cornstarch and salt. Beat until just combined.
• Remove the cookie dough from the mixing bowl, divide into two and roll into 2inches thick logs. Wrap tightly into plastic wrap. Seal up the plastic and roll the log back and forth a few times to get it as round as possible.
• Freeze for at least two hours. (to keep the cookie dough fresh for days, place the wrapped log into a freezer safe plastic bag).
• When ready to bake, heat the oven to 350F.
• Line 1-2 baking sheets with parchment paper or a silicone mat.
• Remove the log(s) from the freezer and, with a sharp knife, cut into 1/3-1/2inch thick slices.
• Place the cookie slices onto the baking sheets.
• Bake for 10-12 minutes or until set.
• Transfer to wire racks to cool completely.
• In a heatproof bowl add the chocolate and the coffee creamer. Microwave for 30 seconds at a time until the chocolate is melted stirring every time it stops. Let cool for 3-5 minutes.
• Spoon a little chocolate on top of each cookie.
• Decorate with desired sprinkles.