Before you dip these cookies in your hot cocoa or coffee, dip them in melted candy and sprinkles! Made using instant coffee and cocoa powder, these dark and rich Dipped Chocolate Cookies are sure to become a seasonal favorite. Top them with your favorite holiday sprinkles for added texture and color.
Preheat oven to 350°F. Prepare cookie pans with parchment paper.
In small bowl, stir instant coffee into melted butter until nearly dissolved.
In large bowl, stir together flour, cocoa powder, baking soda and salt.
In large bowl, beat bittersweet chocolate and butter mixture with electric mixer on medium speed until well combined. Add sugar, eggs and vanilla; beat until well combined. Gradually add flour mixture, scraping down bottom and sides of bowl as necessary, beating until flour is just combined. Drop by rounded tablespoons onto prepared cookie pans, spacing 2 in. apart.
Bake 9-12 minutes, or until cookies crack on top. Remove from oven and let cool on pan 5 minutes. Remove to cooling grid and let cool completely.
Gently dip cookies in melted candy, shaking off excess, and place on parchment paper. Immediately sprinkle with sprinkles. Refrigerate until candy is set, about 10 minutes.
Note: parchment paper used for baking can be re-used for dipping cookies. If paper is greasy, turn over to other side.