CHOCOLATE FROSTED COOKIES
Soft chocolate cookies topped with rich chocolate frosting
Provided by Kate @ I Heart Eating
Categories Dessert
Time 25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F. Line 2 large baking sheets with silicone baking mats.
- In a large mixing bowl, beat butter and sugars together until well-combined.
- Mix in vanilla.
- Add in eggs one at a time, and mix in until combined.
- Stir in the flour, cocoa, baking soda, and salt until just incorporated.
- Drop by 1.5 tablespoon scoops (medium cookie scoop) 2 inches apart on the prepared baking sheet.
- Bake 10 minutes.
- Cool on baking sheet for 2 minutes before removing to a wire rack.
- To make the frosting, add cocoa powder, hot water, melted butter, and vanilla to a large bowl.
- Mix together until combined.
- Whisk in the powdered sugar until combined.
- Spread frosting over room temperature cookies.
Nutrition Facts : ServingSize 1 cookie, Calories 197 kcal, Carbohydrate 30 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 149 mg, Fiber 1 g, Sugar 20 g
CHOCOLATE BUTTERCREAM FROSTING
Provided by Ina Garten
Yield about 4 cups
Number Of Ingredients 10
Steps:
- Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
- Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
PEPPERMINT FROSTED CHOCOLATE COOKIES
These peppermint frosted chocolate cookies combine a rich and fudgy chocolate cookie with smooth and creamy peppermint frosting. The dough requires 3 hours of chilling in the refrigerator, so make sure you set aside enough time.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough, about 1 Tablespoon of dough each, into balls. Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream/milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Beat in a pinch of salt if frosting is too sweet. I usually add a little less than 1/8 teaspoon. And, if desired, beat in another drop of peppermint extract.
- Top each cookie with frosting. Garnish frosting with crushed candy canes. Frosting doesn't dry completely, but will set after several hours. Carefully stacking frosted cookies is fine after that.
- Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.
VANILLA - CHOCOLATE POWDERED SUGAR FROSTING
Fluffy powdered sugar frosting.
Provided by Anonymous
Categories Desserts Frostings and Icings White
Yield 48
Number Of Ingredients 5
Steps:
- Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk.
Nutrition Facts : Calories 38 calories, Carbohydrate 5.3 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 13.7 mg, Sugar 5.1 g
CHOCOLATE EMERGENCY COOKIES WITH VANILLA ICING
These are for those chocolate emergencies that creep up on you. From the book Sticks & Scones. These are VERY rich.
Provided by CoffeeMom
Categories Dessert
Time 54m
Yield 24-30 cookies
Number Of Ingredients 15
Steps:
- In the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. When melted, set aside to cool.
- Sift together flour, cocoa, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. When mixed, add eggs abd vanilla. Mix in the slightly cooled chocolate mixture, until just combined.
- Stir in flour mixture, mixing only until completely combined.
- Cover bowl with plastic wrap and refegerate for.
- 25 minutes.
- Preheat oven to 350ºF Grease the cookie sheets.
- Using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet.
- Bake one sheet at a time for @ 9 to 11 minutes.Do not overbake, the cookies will firm up when they have cooled.
- Allow cookie to cool for a minute before moving them off the cookie sheet. When cool, frost with Vanilla Icing.
- Vanilla Icing-.
- Beat the butter until creamy.
- Gradually add the cream vanilla, and confectioners sugar and beat well.
- If necessary, add more confectioners sugar. The icing should be fairly stiff, not soupy.
- Spread a thick layer on each cookie.
Nutrition Facts : Calories 241.5, Fat 10, SaturatedFat 6, Cholesterol 46.2, Sodium 126.1, Carbohydrate 38, Fiber 1, Sugar 30.3, Protein 2.3
911 CHOCOLATE EMERGENCY COOKIES
This recipe comes from SparkPeople.com and according to them......"These cookies taste like the corner of the brownie pan, but in controlled portions!" I don't follow the Spark diet plan but the corners of the brownie pan are my favorite and these just sound to good to pass them by and not share.
Provided by dojemi
Categories Dessert
Time 24m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Melt chocolates and 1/2 stick butter (in microwave). Cool briefly.
- Sift flour, cocoa, baking powder and salt. Set aside.
- Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand.
- Add the eggs and vanilla and mix.
- Mix in chocolate mixture, beating only until combined.
- Stir in flour mixture, only until combined.
- Chill for 1 hour.
- Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
- Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake.
- Cool 2 minutes on pan before moving to cooling racks.
Nutrition Facts : Calories 79.6, Fat 3.4, SaturatedFat 2, Cholesterol 18.3, Sodium 42.1, Carbohydrate 12.1, Fiber 0.5, Sugar 8.4, Protein 1.1
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- Preheat the oven to 350 degrees and line a baking sheet with a baking mat or parchment paper.
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