Chocolate-Frosted Cookies
Source: King Arthur Baking
Click here to read about my experience making this recipe for my state meal challenge!
Yield: 20 cookies
Total time: 30 minutes
INGREDIENTS
Cookies:
- 5 ½ Tbs butter, softened
- ½ tsp salt
- 1 tsp vanilla
- 1 tsp baking powder
- ½ cup sugar
- 1 egg
- 1 ½ cups all-purpose flour
- ⅓ cup milk
Icing:
- ¼ cup butter
- ¼ cup milk
- 2 Tbs cocoa
- Pinch of salt
- 2 ½ cups powdered sugar
- ½ tsp vanilla
DIRECTIONS
- Preheat oven to 375 degrees F. Lightly grease two baking sheets, or line with parchment paper.
- Using a stand mixer, beat the butter, salt, vanilla, and baking powder.
- Add the sugar and egg and beat to combine.
- Lower the speed of the stand mixer and alternately add the flour and milk gradually to the wet ingredients until just combined. If dough is too gooey, add an additional Tablespoon or two of flour.
- Use a spoon to create balls of dough about 1 ¼” wide. Use a greased drinking glass or wet fingers to flatten each ball into a circle, and arrange on the prepared baking sheets 2” apart.
- Bake for 8 to 10 minutes, or until mottled brown on the bottom but not browned on top. Do not overbake! Remove from the oven and let them cool on the baking sheet while you prepare the frosting.
- In a microwave-safe bowl or saucepan, heat the butter, milk, cocoa, and salt over medium heat, until smooth and slightly thickened. Remove from heat, and add vanilla.
- Put the powdered sugar in a separate bowl and add the cocoa mixture, stirring until smooth. Let cool until lukewarm.
- Frost the bottom of each cookie with a mound of icing, so that both sides of the cookie are rounded. Leave the icing to set completely, then enjoy!