Chocolate Cake Cookies

Method

1. Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.

   350°F

2. In a large bowl stir together the flour, cocoa powder, baking powder, and salt, set aside.

3. In the body of a stand mixer with the paddle attachment, cream the butter with the sugar and brown sugar for 3 minutes until light and fluff.

   ⏱ 3 min

4. Add the eggs one at a time, mixing the last one fully before adding the next. Add the vanilla extract, mix it in.

5. In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed. Stir in the chocolate chips.

6. Portion the cookie dough into 12 even-sized portions, about 5 ounces each. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.

7. Gently press down on the cookie dough balls and flatten them out into a large flat circle.

8. Bake for 12-14 minutes until they appear dry in the center of the cookies.

   ⏱ 14 min

9. Let the cookies cool completely on the sheet trays, then transfer them to a wire rack.

10. While the cookies are cooling, make the frosting. Place the butter into the body of a stand mixer with the paddle attachment or with a hand mixer. Whip on medium speed until smooth.

11. Add the melted chocolate and mix until combined.

12. Add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.

13. Add the vanilla, stir to combine. Add 1 tablespoon of the heavy cream, mix in until incorporated, then whip it on medium-high speed until light and fluffy, 3 minutes. If it is too thick to pipe, add the additional tablespoon of heavy cream, or more until you reach the desired consistency.

    ⏱ 3 min

14. Using an open star tip, pipe rosettes onto the tops of the cookies, serve immediately.