(this is the revised version of the recipe originally posted by King Arthur Flour)
Rich Chocolate Icing
- 2 cups (12 ounces) semi-sweet chocolate chips
- 1 1/2 tablespoons (1 ounce) light corn syrup
- 1 teaspoon vanilla
- 3/4 cup (6 ounces) heavy cream
- 1 1/2 cups (6 ounces confectioner’s sugar, sifted
- 1/3 cup (5 1/3 tablespoons, 2 5/8 ounces) unsalted butter
- 1/2 teaspoons salt
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 cups (3 1/2 ounces) sugar
- 1 large egg
- 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (2 5/8 ounces) milk
- Preheat the oven to 400°F. Lightly grease (or line with parchment) 2 baking sheets.
- To make the icing: Place the chocolate chips, corn syrup, vanilla, and cream into a large microwave-safe bowl, or into a large saucepan. Heat the mixture till it’s very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth. Let cool to warm room temperature while you make the cookies.
- To make the cookies: In a large mixing bowl, cream together the butter, salt, vanilla, and baking powder. Beat in the sugar, then the egg.
- Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Do this gently; there’s no need to beat the batter.
- Using a teaspoon cookie scoop, drop the dough onto the prepared cookie sheets. Flatten each mound of dough to a circle about 1 1/2″ across; wet your fingers or a knife, or grease the bottom of a drinking glass or measuring cup to do this. Leave 2″ to 2 1/2″ between each cookie, for expansion.
- Bake the cookies for 11 to 12 minutes, or until they’re a mottle brown on the bottom (carefully tilt one up to look), but not colored on top. You may see the barest hint of browning around the edges, but these cookies are supposed to be soft and cake-like, so don’t over-bake them. Cool the cookies on the pan for 5 minutes, and then transfer them to a rack to cool completely.
- Dip the flat bottom of each cookie into the icing; swirl the cookie around to really give it a good coating. Set the cookies back on the baking sheet, or on a rack. Spread remaining icing evenly atop the cookies. It’ll feel like you’re piling on a lot of icing; that’s precisely the point! Allow to set, then store airtight in a single layer.
Note: These cookies are even better after sitting a day or two.