• In a large bowl, using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy. This should take about a minute.
• Make sure to scrape down the sides and bottom of the bowl to ensure even mixing.
• Add the cocoa powder and vanilla extract.
• Gradually add the flour, mixing until just combined.
• Place a sheet of plastic wrap on a clean surface.
• Scoop the dough onto the plastic wrap and shape it into a log with your hands.
• Wrap the log tightly in the plastic wrap and roll it gently to create a uniform shape.
• To prevent flattening, stand the wrapped log upright in a tall drinking glass. Chill for at least 1 hour, or up to overnight, until firm.
• Preheat your oven to 350°F. Line two baking sheets with parchment paper.
• Once chilled, slice the log into ¼-inch thick rounds. You should get 24-30 cookies.
• Arrange the cookies on the prepared baking sheets, leaving about 2 inches between each.
• Bake for 14-17 minutes, or until the edges are set.
• Let the cookies cool completely on the baking sheets before decorating.

To Decorate:

• Melt the chocolate melting chips according to the package instructions.
• Spread the melted chocolate on each cookie and add the Christmas sprinkles.