Preheat oven to 350 F. Line one or two baking sheets with slipat or parchment paper.

In a medium bowl, add flour, cocoa powder, cornstarch, baking soda, and salt. ( you can sift them if you feel lumpy)

In the bowl of your KitchenAid with the paddle attachment, cream the butter, sugar and brown sugar on medium until light and fluffy for 1-2 minutes.

Beat in the egg,

then the vanilla.

With the mixer on low, add the dry ingredients a little at a time, beating until just combined.

Chill cookie dough for 10minutes. Using a small cookie scoop, make a ball of cookie dough and then roll it into sprinkles

and place it on the prepared baking sheets, about 2 inches apart.

Bake for about 8 minutes (rotating your cookie sheet(s) halfway) or until the edges of the cookies are set. The centers may look a bit underdone – but they will finish baking on the cookie sheet.

Allow the cookies to cool for a few minutes on the cookie sheets. Remove the cookies from the sheets and allow to cool completely,on a wire rack.