Ingredients
- 1/2 cup whole milk
- 1 large egg
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 ounces unsweetened chocolate, melted
- 1 teaspoon baking powder
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) butter, at room temperature
- 1 warm batch Kossuth Cake Chocolate Frosting
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper (or use nonstick cooking spray). In a medium bowl, whisk together the milk and baking soda until all lumps are dissolved. Set aside. In a large bowl, whisk together the flour and baking powder. Set aside.
Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the egg and vanilla. Add the melted chocolate and mix until smooth. Add half of the flour mixture and blend. Slowly incorporate the milk mixture. Add the second half of the flour mixture and blend until smooth.
Drop the dough by heaping teaspoonfuls onto the baking sheet, leaving at least 1 inch between cookies. Bake for 8 to 10 minutes, until the cookies spring back when touched. Make the frosting while the cookies bake. Remove the cookies from the oven and cool for 1 minute.
Lift the edges of the parchment paper and transfer the entire sheet of cookies (still on the paper) to a wire rack. If you did not bake the cookies on parchment paper, place wax paper on the rack to keep the frosting from dripping all over, and transfer the cookies individually. While the cookies are still warm, drizzle a teaspoon of the chocolate frosting on each and use the back of a spoon to spread the icing around. We like to keep some of the underlying cookie exposed because it is so unusual. Let cool until the frosting sets.
Print this recipe
Submitted 10/19/11.
Source: Sugar, Sugar
Submitted By: b smith
Chocolate Cloud Cookies