Frosted Chocolate Fudge Cookies
A perfectly fudgy dark chocolate cookie is topped with dark chocolate buttercream and semi sweet chocolate curls. It’s a chocolate lovers delight.
Ingredients
- ½ Cup Salted butter
- ½ Cup Graulated sugar
- ½ Cup Dark brown sugar
- 1 Large Egg
- 2 teaspoon Pure vanilla extract
- 1 ¼ Cups All purpose flour
- ¼ Cup Unsweetened Dutch processed cocoa
- 2 tablespoon Black cocoa powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 Cup Semi-sweet chocolate chips
- FOR THE FROSTING:
- 1 Cup Salted butter
- 3 Cups Powdered sugar
- ½ Cup Usweetened Dutch processed cocoa
- ½ Cup Black cocoa powder
- 2 teaspoon Pure vanilla extract
- Splash of heavy cream, optional
- CHOCOLATE CURLS:
- ⅓ Cup Semi sweet choclate chips
- 2 teaspoon Salted butter
Instructions
- In a standing mixer or by hand, cream the butter and sugar until light and fluffy, about 30 seconds. Add the egg and vanilla, and mix thoroughly. Add the flour, both cocoa powders, baking soda, and salt, and mix until fully incorporated, about 30 more seconds. Gently fold in chocolate chips.
- Drop by 4 tablespoons scoops onto a cookie sheet, and bake at 375° for 13-15 minutes.
- Remove from oven and allowed to call for a couple of minutes on the sheet.
- Removed your wire rack to cool completely.
- Place frosting ingredients into a bowl and beat with an electric mixer or handmixer until fully Inc., about 30 seconds. Do not overmix or frosting will become too fluffy, you want this to be a slightly denser frosting. Pipe or spread onto cooled cookies.
- For the chocolate curls, place the butter and chocolate chips in a small microwave safe bowl, and microwave on high for about 30 seconds. Whisk well, until chocolate is smooth and lump free. With a spatula, spoon chocolate onto the reverse side of a cookie sheet. Smooth out until chocolate is thin and evenly spread. Freeze for 3-4 minutes. Pull chocolate out, and using a small metal spatula, begin to gently push a small section of the edge of the chocolate back into a curl. The chocolate has to be the exact right temperature for the curls to form correctly. If the chocolate is not set enough and wont curl, pop it back into the freezer for an additional 30 to 60 seconds. Keep a close eye on it. If the chocolate is too hard and cracks, allow it to sit on the counter for 30 seconds and then try again. As soon as you make the curls, put them on a parchment lined plate in the refrigerator or freezer to keep them from melting. Remove curls and top cookies with as many as you wish.
- Store cookies in an airtight container at room temperature for up to four days. Makes 11 cookies. Enjoy!