Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups salted butter (softened)
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp corn syrup
- 1 tbsp vanilla extract
- 3 3/4 cup all purpose flour
- 1 cup dutch processed cocoa powder*
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups semi sweet chocolate chips
- 3/4 cup salted butter (softened)
- 4 oz cream cheese (softened)
- 1 cup dutch processed cocoa powder*
- 4 cups powdered sugar
- 1 tbsp vanilla extract
- milk (to thin, if needed)
Instruction
- Preheat the oven to 350°.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft. Fold in the chocolate chips.
- Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
- Roll each portion onto a ball then flatten slightly so it looks like a hockey puck before arranging on a parchment paper or silicone mat covered pan. Place 6 cookies per tray.
- Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- While the cookies are cooling, make the frosting, by whipping the butter and cream cheese until smooth.
- Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
- Add in the cocoa powder andthe vanilla.
- Add milk 1 tsp at a time until you've reached your desired consistency.
- Add the frosting to a piping bag fit with a large closed star (2D) tip. Pipe the frosting onto the warm cookies in a spiral, starting in the center of the cookie working your way out.
- Serve warm.
