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1
For the cookies (note the dough requires a minimum of 2 1/2 hours inactive chill time, so plan ahead):
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2
In a bowl sift together flour, cocoa powder, salt and baking soda. Set aside.
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3
In the bowl of a stand mixer with the paddle attachment beat butter and sugar for 3 minutes until creamy. Add the egg and beat on low until combined. Add vanilla extract and mix for 30 more seconds.
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4
Gradually add the 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 mix for another minute until everything is mixed in. Form dough into a ball. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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5
When ready to bake the cookies, transfer dough to a very lightly floured working surface and roll it to about 1/8 - 1/4 inch thick. Using a pizza wheel cut it into 1/2 inch wide by 3.5 inch long strips. Arrange strips on a Silpat- or parchment paper-lined baking sheet and refrigerate for 30 more minutes.
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6
Preheat oven to 350 F (177 C). Bake cookies for 10 minutes, then remove pan from oven. Let them cool on the baking sheet for 3-4 minutes then transfer to a cooling rack to cool completely.
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7
For the decoration:
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8
Line a baking sheet with parchment paper. Make sure cookies have completely cooled before you decorate them.
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9
Melt chocolate chips over a double boiler or in the microwave on 30 second increments.
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10
Dip each cookie in chocolate and then add sprinkles (or your preferred toppings). Place cookies on the sheet of parchment paper and let them stand until chocolate hardens. Store in an airtight container for up to a week.
