Preheat oven to 350 and prepare baking sheets lined with parchment paper.
Cream the butter and sugar with a mixer on medium speed about a minute. Do not over beat, as this will incorporate air into the dough, which leads to spreading.
Add the eggs and vanilla and mix just until incorporated.
Sift your flour, cocoa powder and salt together, add to wet mixture and mix on low speed for about an half a minute. (Again, make sure you do not over-mix the cookie dough.)
Roll the dough between 2 lightly cocoa powdered - floured sheets of parchment paper, a thickness of ¼ inch.
Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
Bake cookies for 8-10 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
Cool completely before decorating with chocolate and sprinkles!
Melt chocolate and put in a cup to dip cookies, tap on side of cup to get rid of excess chocolate, then lay on parchment paper and add sprinkles. Let set a few minutes to dry.
Store in sealed container or ziplock bag. Can be stored in fridge or freezer after baked.