I had a birthday last week. Ugh. Twenty seven. Twenty six still sounds young and fresh, but 27 sounds so grown up and serious. I didn’t even make a birthday cake because I just couldn’t handle it. Eventually I needed some kind of treat so I make cake-cookies. I ate five in one sitting. On purpose. My whole mouth was immersed with smooth, rich chocolate and it was wonderful.
If you couldn’t tell, these cookies were fantastic. They were dense, not quite brownie dense, but not as light as a cake, either. Next time, I’ll be adding more melted chocolate in the batter next time because I had a really hard time getting the chocolate mixed in evenly. The frosting was so smooth and tasty. I can’t believe there was only two tablespoons of chocolate in the frosting, but I would use this as a fudge frosting for any number of recipes. I will say that there was also way too much frosting. You can cut the frosting recipe in half and still smoother your cookies.
Here is my tip for icing the cookies. Once your cookies are on the cookie rack and cooled, place the cookie rack on top of the cookie sheet and parchment paper you used to bake the cookies. This way all the excess frosting will drip on to the parchment paper for a really easy clean up.
- ½ cup butter, room temperature
- ? cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- ½ tsp salt
- 1? cup flour
- ½ cup semi-sweet chocolate chips, melted
- ½ cup butter
- 2 Tbsp cocoa powder
- 3 Tbsp milk
- 2½ cups powdered sugar
- Preheat oven to 350 and line a cookie sheet with parchment paper, set aside.
- In a bowl, cream sugar and butter until light. Add in egg and vanilla and mix until evenly combine. Mix in baking powder and salt. Slowly add in flour. The dough will be very thick.
- Melt chocolate chips in a microwave safe bowl on high in 30 second intervals, stirring in between each interval, until all the chocolate is melted.
- Mix the chocolate into the cookie dough until evenly combined.
- Drop dough in tablespoon sized balls onto the baking sheet and bake for 7-8 minutes. Do not over bake. Take the cookies out when the cookies are just set. They will be soft. Let the cookies firm up on the cookie sheet before moving them to the cooling rack. Once firm, move the cookies to a cooling rack.
- In a saucepan, melt butter and add cocoa powder and milk and whisk together. Remove from heat and whisk in powdered sugar. Pour frosting over cooled cookies and allow the frosting to set before serving.