Ingredients
Cookie
- 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
Frosting
- 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
Instructions
- 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.
Notes
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 🙂