Don’t forget to go through the baking tips first, CHECK IT NOW!
If you love chocolate, then these are for you. They’re soft with a rich chocolate taste, and the buttercream is just so creamy!
Prep time: 35 mins – Cook time: 10-12 mins – Total time: 45-47 mins
Ingredients
Cookies
250 grams flour
85 grams Cocoa Powder
400 grams Sugar
125 ml vegetable oil
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla extract
½ teaspoon salt
200 grams milk chocolate, roughly chopped
Chocolate Buttercream
1 cup butter, softened
3 cups powdered sugar (you can add up to 1.5 cups more if you would like it firm)
½ cup cocoa
3-4 tablespoons milk
¼ tsp salt
- 1/2 teaspoon vanilla extract
Equipment
| Measuring cups and spoons |
| Hand held electric mixer or Standing mixer |
| 2 Large bowls (if you’re using a handheld electric mixer, otherwise 1 bowl) |
| Medium bowl |
| Spatula |
| Ice-cream scoop |
| 2 baking trays, lined with parchment paper |
| Digital Scale |
| Kitchen towel |
| Tablespoon |
How to…..
In a medium bowl, using a handheld or standing mixer beat the cocoa, sugar and vegetable oil. Add the eggs one at a time and continue beating for a few minutes. Add the vanilla extract and beat.
In a medium bowl, mix the flour, baking powder and salt.
Add the flour mixture to the cocoa mixture and beat on low until just combined.
Cover with plastic wrap and chill for 2-3 hours in the fridge. Alternatively, you can put it in the freezer for about 30 minutes.
Preheat the oven to 350 Fahrenheit/176 Celsius.
Line two baking trays with parchment paper.
Roll the dough into small round balls (about the size of one ice cream scoop), and place on the lined baking tray, keeping about an inch between the cookies. Gently press down on the cookies to very slightly flatten them. Stick 1-2 chopped chocolate pieces in each cookie.
Bake for 10-12 minutes. Remove from the oven and let them cool completely on a wire rack.
While the cookies are cooling, make the chocolate buttercream frosting.
Using an electric whisk, in a large bowl beat the butter until soft and creamy. Turn the mixer to low, and add the powdered sugar gradually and continue beating (cover with a kitchen towel so the sugar doesn’t get all over you). Turn the mixer to medium speed and continue beating. Then add the cocoa, vanilla and salt while continuing to beat. Gradually add the milk until you get the consistency you’re looking for. You may not need all the milk, or you may need slightly more.
Once the cookies are completely cool, you can frost them. Take one cookie, and put one tablespoon of frosting on top. Place a second cookie on top and gently press down. Repeat until you frost all the cookies. You can also have them without the frosting!
If you have leftover frosting, you can store it in the fridge for 3-4 weeks