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Export 6 ingredients for grocery delivery
Step 1
Line your cookie sheets with parchment paper and set them aside.
Step 2
In a large mixing bowl using a hand/stand mixer on medium high speed, beat butter and confectioners' sugar for 3-4 minutes. Don't skimp on this beating time for light textured cookies. Add salt, vanilla and coffee now (if adding) and give it a whirl too.
Step 3
Once the butter and sugar mixture gets light and fluffy, add in sifted flour, cocoa and cornstarch in the bowl and beat only till everything combines well.
Step 4
Scoop into equal sized cookie balls using a cookie scoop. Place cookie dough balls on the pre-lined baking trays or on a large plate (coated with little cocoa powder) to avoid the dough balls from sticking to the plate.
Step 5
Chill the dough balls quickly in the freezer for 5-10 minutes or till they are very firm to touch. Roll each ball between your palms to give it a round shape. Place on cookie tray, 2 inches apart. Repeat for all dough balls.
Step 6
Next press them slightly on the cookie tray and inscribe their tops with a cocoa powder dipped fork to create striped pattern. Then top with non-pareil sprinkles. Press them in slightly too to make sure that they stick.
Step 7
Let the cookie dough balls chill in the freezer once again till you preheat the oven. When ready to bake preheat oven at 325℉ (160℃) and bake cookies for 13-15 minutes. Or till their tops look set. Allow to cool on the baking tray.
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