Ingredients

• 2 ounces semisweet chocolate, chopped
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 to 3 tablespoons milk, if needed
• 1 cup chocolate sprinkles, or to taste

Instructions

1. Preheat oven to 350 degrees F. Place ungreased nonstick cookie sheets in the refrigerator for at least 10 minutes.
2. Place chocolate in a microwave-proof bowl or in the top of a double boiler. Microwave on medium-high (80 percent) or heat over hot water, stirring occasionally, until melted and smooth. Cool.
3. Cream butter and sugar on medium speed until light, about 2 minutes. Add egg yolks, vanilla, and salt. Stir in chocolate and flour and mix well. Dough should be stiff, but easy to put through the cookie press. If it is too firm, add milk, a tablespoon at a time.
4. Fit a cookie press with the slotted form (for making ribbons) and, holding the press at a 45-degree angle, press out dough onto cookie sheet in one long strip. With a sharp knife, cut dough into 2 1/2- to 3-inch cookies. Space about 1 inch apart.
5. Bake in the center of the oven for 5 to 8 minutes, or until cookies are just firm and golden on the bottom. Let stand on cookie sheets for 1 minute, then remove to wire racks to cool.