a simple fruit dish that can be served with a variety of cheeses and is made with seasonal fruit.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 20 |
| Yield: | 20 cookies |
Ingredients
- ¼ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
- 1 ⅛ cups all-purpose flour
- 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (Optional)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup white sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- ¼ cup buttermilk, at room temperature
- 5 tablespoons unsalted butter
- 5 tablespoons heavy cream
- 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
Instructions
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
- Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
- Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
- Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
- Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.
- It’s very important not to overbake these cookies. They will dry out with even an additional minute in the oven. Remove immediately from the oven when the tops of the cookies feel set, and do not remove them from the baking sheets. Baking time will differ depending on the size of cookies you make.
- The frosting can be reheated if it begins to set up too quickly. Simply place back on to low heat, and whisk until it is a pourable consistency again. Additional heavy cream may be added to the frosting as well–but too much cream will interfere with the frosting’s ability to harden, so don’t overdo it.
- Adding 1/4 teaspoon of salt to the frosting gives it a slightly more salted-chocolate flavor, which I like. If you don’t like that flavor, either leave the salt out, or add just a pinch, according to your tastes.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 137 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. Had to refrigerate before putting them on the cookie sheets as they were way to “sticky” Also, does not mention how to store.
Too much cinnamon! I’d leave it out all together . I baked for 8 minutes and they were too dry. I probably won’t use this recipe again.
This is a fussy little cookie for such a small batch. IF I make it again, I will omit the cinnamon.
Tasted terrible. The ganache keeps the cookie from being inedible. I followed recipe exactly. Cookie was moist (I took them out at the right time) but no flavor. Very bland. 1/3 cup of sugar in a cookie recipe didn’t sound like enough and it sure wasn’t. Def. won’t make these again.
These are definitely a cake in a cookie size! I made them by carefully timing it. They were set at the 8 minute mark. Now, my only qualm is with the frosting. I felt it was just too sweet despite adding the salt that the recipe calls for. They were moist and crumbly, but the problem was definitely the “ganache”. Now, be careful with the amount of extra cream you use to soften it. If you need to add more cream, my recommendation would be to add by tsp. I will see if I can make this with less sugar. The cookie itself to me is perfectly sweet don’t add more sugar to the batter. Will make it again but will change the “ganache”!
Great cookies. Fairly easy to make, albeit a touch finicky. The recipe submitter was correct in stating that even 1 minute difference in bake time means that the cookies will be dry vs moist. It takes a little bit of trial and error, depending on exactly the size of your cookies to get the baking time right. The frosting worked great too. There was enough to completely cover the cookies, and it was nice and chocolaty. It set up perfectly. I would definitely make these again, as I found them to be very delicious, and everyone at work ate them up in 15 minutes.
We were so excited to try this recipe because we LOVE Texas Sheet Cake, but sadly we are pretty disappointed. We found the cinnamon to be overpowering and the cookies (despite taking them from the oven when they seemed almost undercooked) really dry. I think what works about Texas sheet cake is that the frosting really sit in the pan and soaks into the cake. That doesn’t happen he same way with the cookies. We put lots of frosting on top but some of it slid down the sides and was wasted so instead of a cookie saturated with the yummy frosting we got a dry cookie with a layer of frosting on top. We won’t be making the again, we’ll stick with the cakes.