The Dollop Book of Frosting
Matt Wittmeyer Photography
Cookies are great, but frosted cookies - now, those go the extra mile. These triple chocolate cookies from The Dollop Book of Frosting (Adams), by Heather “Cupcakes” Saffer, are elevated with the addition of special brownie batter frosting. Serve a few to your grandchildren, and watch 'em go wild.
1 egg yolk
1 batch Brownie Batter Frosting, divided in half
1/4 teaspoon baking soda
1/4 cup flour
1 cup dark chocolate candy melts
2 teaspoons coarse sea salt
1. Preheat oven to 350 degrees F. In a stand mixer, combine the egg yolk and 1/2 of the Brownie Batter Frosting and whip until incorporated. Add baking soda and flour, and continue mixing until smooth, about 2 minutes.
2. Scoop tablespoon-sized balls of cookie batter onto a parchment-lined baking sheet and bake for 8–10 minutes. Do not over bake or cookies will be hard.
3. Remove from oven and cool on a cooling rack. Once cool, frost each with a small dollop of the remaining Brownie Batter Frosting.
4. Heat dark chocolate candy melts in the microwave in 30-second intervals until melted and smooth. Carefully spoon about 2 teaspoons of chocolate over each frosted cookie to cover the frosting, then sprinkle with a few crystals of coarse sea salt.
Makes 1 dozen cookies
Excerpted from The Dollop Book of Frosting © 2013 by Heather “Cupcakes” Saffer. Reprinted with permission from Adams Media. Photographs courtesy of Matt Wittmeyer Photography.
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