These are indulgent cookies. Nothing redeeming about them except for the delicious flavor! Your children will love you for making them.
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp baking powder
- 1½ cups granulated sugar
- 10 Tbsp unsalted butter, room temperature
- 1 large egg
Buttercream Frosting –
- ¼ cup unsalted butter, room temperature
- ¼ cup shortening
- 2 cups powdered sugar
- 2 tsp pure vanilla extract
- Milk, as needed (used 5 tsp)
Preheat the oven to 350° and line 2 baking sheets with parchment paper.
In a stand mixer beat the sugar and butter till fluffy, add the egg, and beat till smooth.
In a mixing bowl, whisk the dry ingredients together. With the mixer on low, add in the dry ingredients slowly, until fully mixed, turning up the speed on the mixer as needed. Scrape as needed. The dough will be firm.
Using a 1 Tablespoon disher, scoop out balls. Drop 12 at a time on the prepared baking sheets and gently flatten each cookie with your palm.
Bake for 10 minutes. The cookies will still appear a bit wet but will harden up upon cooling. Let sit for 5 minutes, transfer to a cooking rack gently, using a metal spatula.
In a stand mixer bowl, whip the butter and shortening, until light and fluffy. Add the powdered sugar. When fully incorporated, beat the vanilla in, and enough milk to be spreadable.
To finish –
Spread the frosting on half of the cookies. Gently press a second cookie on top to spread the frosting between the two cookies. Let sit to harden up. Store covered.
Makes approximately 16 to 18 finished cookies.
If you are having a rushed day, you can cheat and use canned frosting. I won’t judge.