Monday, September 21, 2015

Chocolate Cake Cookies with Chocolate Chip Fudge Frosting

What is your favorite way to eat cake? On a plate, in a bowl, with a fork, with a spoon? With your fingers? As a cupcake? As a cookie?

As a cookie is the correct answer today. Although, I will admit to eating many a cake with just my fingers, right out of the pan or off the plate. Like when I go to a party and there is extra cake and the host says, "Here, take some home to your family," or "Here, this is for tomorrow," and then I eat it with my fingers on the way home because, you know, I'm hardcore like that. -sigh-

Back to the cookies! Really, these cookies taste like chocolate cake, but in cookie form. Slightly denser and firmer, but still tender. Chocolaty, but not overly rich. Honestly, the cookies without the frosting are just kind of...fine. They are probably the Tuesday afternoon of cookies- generally plain and nothing exciting. BUT, add the Little Red Hen's Chocolate Chip Fudge Frosting, possibly a sprinkle of coarse sea salt and VOILA! You have something pretty tasty!
Pretty tasty cookies. No promises of blowing your mind, but they are comfortable and tasty. They feel like home- like being a kid at home, and all you have to worry about is getting your spelling homework done so you can play outside in the cul-de-sac with the rest of the neighborhood. These cookies get even better the next day because they absorb some of the moisture from the frosting. Still, even warm and freshly frosted these cookies are easy to throw together for an after-school snack, a quick family night treat, or late-night binge session.

Chocolate Cake Cookies

Makes about 20 large cookies
  • 1 cup milk
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 tsp vanilla
  • 1 egg
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • coarse sea salt, optional
  • Chocolate Chip Fudge Frosting
  1. Preheat oven to 350 degrees. 
  2. Mix melted butter, milk, sugar, and egg in a large mixing bowl. 
  3. Add the dry ingredients and mix well. It will look and feel like thick cake batter.
  4. Drop by spoonfuls, or with an ice cream scoop, onto an ungreased cookie sheet.
  5. Bake at 350 for 11-14 minutes, until the cookies just start to crack on top, and are firm to to the touch. Do not overbake. 
  6. Remove from cookie sheet and let cool on a cooling rack. Once cool, pour or spoon on generous amounts of Chocolate Chip Fudge Frosting. Sprinkle with coarse sea salt if desired.
Bake the bread. Share the slices.

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