This dessert is insane. It is so rich and decadent, I could barely finish one cookie- and I have a sweet tooth the size of New York City. I found this recipe the other day when I was doodling along online: http://gazingin.com/2011/01/25/chocolate-buttercream-cookie-sandwiches/
I started by mixing together the sugar and butter in a bowl until it was nice and fluffy. I then added an egg and mixed again.
Then I whisked together the dry ingredients and then added the dry ingredients to the butter mix slowly. It sort of looks grainy and isn’t super smooth, but don’t worry, it will work.
Next, I took a tablespoon and measured out dough. I then rolled out the dough into little balls and placed them on the tray. I then found the largest cup I could find and flattened the balls. Next time, I think I would use a 1/2 tablespoon instead, because the big cookies are just so freaking rich!
Then I baked the cookies for about ten minutes at 375. Make sure you take the cookies out while they still look a little shiny/ wet. They continue to harden. Let them cool for a few minutes on the sheet, then transfer to a wire cooling rack.
Once the cookies were cool, I mixed together the frosting. My powdered sugar was sort of spazzing out, so I kind of eye balled it. Next time, I would add a little more powdered sugar. Once the frosting settles, the butter flavor definitely comes out, so I think more sugar would help the balance. Also, it looks like there isn’t a lot of frosting, but trust me, it goes a long way.
I put a dollop of frosting on one cookie and then used the other to squish the frosting out. They are delicious, especially with a big glass of milk!
Miss Chefy's Kitchen 