sprinkles, M&Ms, toffee bits, crushed candy canes for decoration
Instructions
In a bowl sift together flour, cocoa powder, salt and baking soda. Set a side.
In the bowl of a stand mixer with the paddle attachment beat butter for 3 minutes until creamy.
Add in egg and beat on low until combined. Add vanilla extract and mix for 30 more seconds.
Gradually add in flour-cocoa mixture, mixing on low speed until everything is well combined.
This dough is sticky, using a rubber spatula scrape down the sides of the bowl and a ball. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
When ready to bake the cookies, transfer dough to a very lightly floured working surface and roll it about 1/8 - 1/4 inch thick. Using a pizza wheel cut 1//2 inch by3.5 inch stripes.
Arrange stripes on a baking sheet and refrigerate for 30 more minutes.
Preheat oven to 350 F (177 C). Bake cookies for 10 minutes, let them cool on the baking sheet for 3-4 minutes and transfer to a cooling rack to cool completely.
DECORATING:
Line a baking sheet with parchment paper.
Make sure cookies have completely cooled before you decorate them.
Melt chocolate chips over a double boiler or in the microwave.
Dip each cookie in chocolate and then add sprinkles (toppings).
Place cookies over parchment paper and let them stand until chocolate hardens.