Chocolate Frosting Topped Vanilla Cookies

Alas, I am still on the search. These cookies looked like they would be identical to ones I have (so far) only found back home. The cookies back home are simply called “chocolate tops” and are amazing. The cookies are thicker and closer to shortbread, and the frosting is the kind that is almost crunchy and super firm when set. I will need to experiment, but in the meantime, I will share these cookies. Not the same, but still yummy, and still worth sharing.

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In fact, I did share them. You can see some “unique-ly decorated” cookies below.

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I took some to a friend who had just moved. Moved houses with a toddler. And a newborn. Craaaaazy. But, it’s their forever home, so she isn’t so nuts to move for that reason. The Fudgelet and I visit often since he loves all three girls, as do I. The whole family have names that start with A. The first daughter was because they liked the name, but then with the second…it would be odd if her name didn’t share an A, since she would be the outsider. But then it also makes them the family of all A’s, which can seem odd to some people. We promised her it was fine and we wouldn’t think less of her, haha.

Anyway, these cookies were great because I could make the dough in advance and then when I knew we would be getting together, I baked and frosted them during nap time.

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See the baby monitor?

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So, these may not be proper “chocolate tops” but they are still yummy and maybe you would also like to try them. Or maybe you have a recipe I can try that is closer to my dream cookie?

Directions for Chocolate Frosting Topped Vanilla Cookies

Adapted from Chocolate Chocolate

For the cookies

  • 4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) butter, softened
  • 1 cup vegetable (canola) oil
  • 1 cup superfine sugar (or finely ground granulated sugar)
  • 1 cup confectioner’s sugar
  • 4 egg yolks
  • 1 Tablespoon vanilla extract

Whisk together the flour, baking soda, cream of tartar, and salt. Beat the butter on medium speed for 2-3 minutes to make it a bit fluffy. Then, on the same speed (lower if necessary, higher if you can manage without making a mess), beat in the oil in a steady stream.

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The mixture will be liquidy. On low speed, or begin stirring by hand then switching to the mixer, stir in the superfine sugar. Beat for 2 minutes on medium speed, then do the same with the confectioner’s sugar for another 2 minutes.

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Beat in the egg yolks and vanilla for a minute until the mixture is well-combined.

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Again on low speed, or by hand, stir in half of the flour mixture. Add half again, then the remaining amount, scraping down the sides of the bowl and making sure the flour is just barely combined. The dough will be very soft and a bit crumbly.

Press it into a ball and wrap in plastic wrap. Refrigerate for at least 5 hours or freeze for 1 hour until the dough is firm and not too sticky. You can make the dough up to 3 days prior to baking.

Preheat the oven to 375 degrees F when ready to bake. Prepare baking sheets with baking spray/parchment/liners. Take 2-Tablespoon-sized balls of dough and roll them into balls. Flatten them lightly, but not all the way because they will spread.

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You just want the top to be flat. Bake for about 15 minutes, until set and golden on the edges. Rotate the pans halfway through baking.

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Let the cookies cool on the pans for a few minutes before transferring them to wire racks.

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While the cookies cool completely, make the frosting.

Frosting

  • 4 cups confectioner’s sugar, sifted
  • 1/8 teaspoon kosher salt
  • 6 ounces unsweetened chocolate, melted and slightly warm
  • 1 Tablespoon vanilla extract
  • 1/2 cup milk, heated to 100 degrees F (slightly warm)
  • 8 Tablespoons (1 stick, 1/2 cup) butter, softened and cut into Tablespoon-sized pieces

In the bowl of a mixer, place the sugar and salt.

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Add the melted, chocolate, vanilla, and milk.

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Beat on medium low speed for 2 minutes, then add the butter, 1 Tablespoon at a time, beating just until incorporated.

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Beat for an additional minute or two until smooth. Scrape down the sides of the bowl as necessary during mixing. If needed, add more milk (cold is ok) or more sugar to loosen or thicken the frosting, respectively.

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Use a piping bag to frost the cookies, then let the cookies stand for an hour or so until the frosting becomes firm. Store in airtight containers.

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Directions for Chocolate Frosting Topped Vanilla Cookies (without pictures)

Adapted from Chocolate Chocolate

For the cookies

  • 4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) butter, softened
  • 1 cup vegetable (canola) oil
  • 1 cup superfine sugar (or finely ground granulated sugar)
  • 1 cup confectioner’s sugar
  • 4 egg yolks
  • 1 Tablespoon vanilla extract

Whisk together the flour, baking soda, cream of tartar, and salt. Beat the butter on medium speed for 2-3 minutes to make it a bit fluffy. Then, on the same speed (lower if necessary, higher if you can manage without making a mess), beat in the oil in a steady stream. The mixture will be liquidy. On low speed, or begin stirring by hand then switching to the mixer, stir in the superfine sugar. Beat for 2 minutes on medium speed, then do the same with the confectioner’s sugar for another 2 minutes. Beat in the egg yolks and vanilla for a minute until the mixture is well-combined.

Again on low speed, or by hand, stir in half of the flour mixture. Add half again, then the remaining amount, scraping down the sides of the bowl and making sure the flour is just barely combined. The dough will be very soft and a bit crumbly. Press it into a ball and wrap in plastic wrap. Refrigerate for at least 5 hours or freeze for 1 hour until the dough is firm and not too sticky. You can make the dough up to 3 days prior to baking.

Preheat the oven to 375 degrees F when ready to bake. Prepare baking sheets with baking spray/parchment/liners. Take 2-Tablespoon-sized balls of dough and roll them into balls. Flatten them lightly, but not all the way because they will spread. You just want the top to be flat. Bake for about 15 minutes, until set and golden on the edges. Rotate the pans halfway through baking. Let the cookies cool on the pans for a few minutes before transferring them to wire racks.

While the cookies cool completely, make the frosting.

Frosting

  • 4 cups confectioner’s sugar, sifted
  • 1/8 teaspoon kosher salt
  • 6 ounces unsweetened chocolate, melted and slightly warm
  • 1 Tablespoon vanilla extract
  • 1/2 cup milk, heated to 100 degrees F (slightly warm)
  • 8 Tablespoons (1 stick, 1/2 cup) butter, softened and cut into Tablespoon-sized pieces

In the bowl of a mixer, place the sugar and salt. Add the melted, chocolate, vanilla, and milk. Beat on medium low speed for 2 minutes, then add the butter, 1 Tablespoon at a time, beating just until incorporated. Beat for an additional minute or two until smooth. Scrape down the sides of the bowl as necessary during mixing. If needed, add more milk (cold is ok) or more sugar to loosen or thicken the frosting, respectively.

Use a piping bag to frost the cookies, then let the cookies stand for an hour or so until the frosting becomes firm. Store in airtight containers.

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One thought on “Chocolate Frosting Topped Vanilla Cookies

  1. Pingback: Topic-Changing Thursdays: Summer Trip 2017 | fudgingahead

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