Christmas is less than 5 days away and I still have some serious Christmas recipes to share. So in part to the fact that I have little to no time to pump out these posts...let's get right to it. Short and sweet.
First. These cookies are ah-maze. And I'm not joking. They very much remind me of the dark chocolate lava cookies that seem to melt away in your mouth. I mean, I named these 'fudge' cookies for a reason, right? And for an extra special touch, you're getting a double dose of chocolate with the mini chocolate chips studded throughout. Because who doesn't need more chocolate? Plus they add a subtle crunchy texture to these luscious, seemingly creamy, cookies.
But the true holiday spirit comes when you get to that buttercream. The candy cane buttercream, mind you. Yes, real candy canes are crushed and added to a classic vanilla buttercream, upping the holiday ante. And who would have guessed the chocolate/peppermint combo was so downright addicting? Because neither Robbie or I could stop eating these little things.
Not to mention they're just too darn cute.
Well, I hope that everyone has a wondrous holiday and ends 2013 with a bang. I'll be spending the last couple of weeks of the year in Minnesota and Arizona with family and friends, so odds are this will be my last post. For the year, I mean.
I already have loads to catch you all up on, particularly with wedding planning, so I can't wait for the New Year to roll around.
Love you all, see you in 2014! .
1 c. plus 1 tbsp. all purpose flour
1/4 c. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
8 oz. semisweet chocolate, chopped
1 tsp. vanilla extract
5 tbsp. unsalted butter, at room temperature
3/4 c. packed light brown sugar
1/4 c. sugar
1 c. mini chocolate chips
3/4 c. unsalted butter, at room temperature
2-1/2 to 3 c. powdered sugar
2 tsp. vanilla extract
1 to 2 tbsp. heavy whipping cream
1/2 c. candy cane dust (about 9 candy canes)
- For cookies, stir together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Melt chocolate in the microwave for about 1 minute, stir, and continue to melt in 30 second increments until fully melted and smooth; set aside. In a small bowl, whisk eggs and vanilla extract; set aside. With electric or stand mixer with paddle attachment, beat butter until smooth and creamy (about 1 minute). Beat in brown sugar and sugar, scraping down the sides, until mixture is granular. Mix in egg mixture until incorporated. Add chocolate and beat until combined. Add dry ingredients on slow speed. Fold in the mini chocolate chips (do not overmix!). Chill dough for 30 minutes.
- Heat oven to 350°F. Scoop 1 Tablespoon of dough and roll into a slightly flattened ball. Place onto ungreased cookie sheets. Bake 10 minutes or until cookies have just begun to set with the centers still appearing very soft (they will set as they cool). Move to wire rack to cool completely.
- Meanwhile, for buttercream, place candy canes in food processor and crush to a fine dust.
- In a medium bowl, beat butter for 1 minute. Add 2-1/2 cups powdered sugar and mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 tablespoon heavy whipping cream. Beat for 1 minute. Stir in candy cane dust with a spatula and add heavy whipping cream as needed if buttercream requires loosening.
- Frost half of cooled cookies and top with remaining half of cookies to create sandwiches.
Yield: 2 dozen cookie sandwiches