So like 3 years ago (man has it really been that long??) I posted my all time FAVORITE sugar cookie recipe – the Lofthouse one. This is that cookie that you see in every grocery store all covered with frosting and sprinkles. The flavor remains the same – vanilla base with a vanilla frosting and only the sprinkles change per the season. And if there is one thing you may or may not know about me is that I LOVE sprinkles. Wait no, I’m from Pittsburgh and we call them Jimmies.
Popular legend has it that the Just Born candy company in Bethlehem, PA began producing sprinkles in the 1930s and, since a gentleman named Jimmy ran the sprinkles machine, the product was naturally nicknamed after its maker. Some people maintain that sprinkles are multicolored and jimmies specifically refer to the chocolate variety. I guess I’m more of the latter. Rainbow ones are sprinkles and the chocolate ones are Jimmies.
These are those cookies that you’re almost embarrassed to admit that you are so deeply in love with them because of the fact that they aren’t conventional when it comes to “how a cookie should be”. What I mean is most people think cookies should be either soft and chewy or crispy and crunchy. This is one of those ‘tweener cookies. They are uber soft but silky when you bite into it. They don’t crumble even though they have an almost velvety cakeish texture.
This cookie … lord where do I start with this cookie? First those lovely jimmies (okay fine.. SPRINKLES you non-Pittsburgh people). I used a combination of dark chocolate and light chocolate ones. I can remember when I was little my Mom would have to hide her bottles of Jimmies from me which meant putting them on the top shelf of the cabinet above the fridge (you know, the one no one really uses as it’s the most inconvenient cabinet EVER!). I mean I get the whole premise of not having enough cabinets and putting them anywhere we can but there has to be a more useful way than the ones you need to stand on a ladder to reach.
Next we have the frosting. Now normally I’m not a frosting-kind-of-girl. I know, I’m weird but I’m that person that loves plain chocolate cake versus a boat load of frosting. It’s not that I dislike it as there are days when all I want is a spoonful of it (that whole being a woman thing and hormones), but for the most part it’s just eh… But this, this frosting is different. It’s rich and dark with a deep flavor. It’s not sweet at all (I so hate sweet frosting!). It’s more on the edge of dark meets bittersweet with just a hint of sweetness. Like just enough sweetness. It‘s creamy and seriously is great on a spoon, pretzel, frito or as the filling of a cookie sandwich.
Now let me dish about this cookie. Oh dear sweet heaven this cookie! I’ve gone on and one earlier about the texture but the taste. It has a deep intense chocolate flavor without being harsh. It’s rich and decadent but because it’s not overly sweet you can eat more than one… or 5 but hey I’m not judging…that is as long as you’re sharing.
When I made these I took several batches to work and left about a dozen or so here for Mr. Fantabulous to try. I’m fortunate enough that my taste testers at work are brutally honest with me. I gave them each 2 to try. Every single person contacted me through out the day “Hey do you have any more of those? Did Alex eat all of hers do you know? I need another. I didn’t get a good enough taste. I need to try 8 more…” Yeah I think they are a winner!
What’s even funnier is when I got home the man that says “I don’t eat sweets” (which we all know is a big ol crock of bull) said to me “Hey, those chocolate things you made. What happened to them all? There were a bunch here and now they are all gone. Did you take them to work?” Before I could answer I looked at the container on the table and THEY WERE ALL GONE! He ate the entire dozen himself!!!
Then again I don’t blame the man as they are THAT GOOD!!! This is one cookie I had to walk away from as I would have eaten way more than my yoga pants would have allowed. However since he ate the entire dozen I just had to make more. I mean I had to be the good wife… right??? LOL
Fortunately I had extra dough made up so all I had to do was pop these in the oven and assemble. Later that night when it was time to snuggle up and watch a movie I whipped out 2 of these, yes just 2. His gorgeous eyes lit up, grabbed a cookie in each hand and said “What? Where are yours?” and proceeded to put BOTH in his mouth!
Big cow! LOL I swear if he wasn’t so damn sexy…
So why don’t you get gather up your ingredients, print off this recipe and make yourself a big batch of these. Then um… hide them from everyone else. I won’t tell a soul! But if Mr. Fantabulous finds out you have these don’t be surprised if some strange, but sexy man, shows up on your door step asking for a cookie… or 12.
You’ve been warned!
- Yield: 1-2 doz
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
- 2 1/2 cups AP flour (possibly 1/4 more)
- 4 tablespoon corn starch
- 1 cup unsweetened cocoa
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks butter, unsalted and very soft
- 1 1/2 cups sugar
- 2 XL eggs
- 2 tablespoon sour cream
- 1 teaspoon chocolate extract
- 1/2 teaspoon espresso powder
- 1 stick butter, unsalted and room temp
- 2 – 2 1/2 cups confectioners’ powder
- 1/4 – 1/2 cup unsweetened cocoa
- 3 tablespoon heavy cream or milk
- 1 teaspoon chocolate extract
- Chocolate sprinkles
- To make the cookies, in a large bowl sift together the flour, corn starch, cocoa, espresso powder, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment add in the butter and sugar beating until the mixture is light and fluffy. ~3 minutes.
- Next add in the eggs one at a time, incorporating before adding the next one.
- Add in the chocolate extract and sour cream and beat on low just until combined.
- Stop the mixer and add in the flour mixture.
- Mix until just combined. Do not over mix. The dough will be soft but not mushy. You want it almost moldable.
- Transfer the dough to a bowl, cover and chill for at least 2 hours though overnight is best.
- Preheat the oven to 350F, rack in the middle.
- Line a cookie sheet with parchment.
- Using a small cookie scoop, make a ball about 1” round.
- Place the ball on the cookie sheet 1 1/2” apart.
- Slightly flatten the cookie.
- Bake 9-11 minutes or until the cookies are soft but set.
- Remove from the oven and place the cookie sheet on a cooling rack for 1 minute.
- After a minute remove the cookies from the pan and place directly on the rack.
- Allow to cool completely before frosting.
- To make the frosting using a hand mixer, beat the butter and chocolate extract.
- In a medium bowl sift together the confectioners’ sugar and cocoa.
- Add the sugar mixture to the butter and very slowly mix to incorporate.
- Add in the heavy cream, 1 tablespoon at a time, until desired consistency.
- Frost the cooled cookies with the frosting then dip in the chocolate sprinkles.
- Allow the frosting to harden before storing in an air tight container.
I prefer to make these smaller therefore I’ll get close to 2 dozen cookies however if you make larger than 1″ dough ball you’ll get less 🙂
Go on stare a little longer. You know you’re going to make these and I know you’re going to fall in love. Just you’re not allowed to get mad at or blame me if you eat the entire batch.
Looking for the Original Lofthouse recipe that flippin’ RULES?
Recipe Reviews & Comments
Judy Judson says
Where do you get chocolate extract and expresso powder from?
Both from Amazon –
Best Kitchen Wishes!