Ingredients
For the cookies
1 1/2 sticks of unsalted butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
1 egg
1 t. vanilla
2 c. flour
1/3 c. unsweetened cocoa
1 t. baking soda
1/2 t. salt
2 oz. semi-sweet baking squares, melted
1/4 c. milk
1 12 oz bag of mini-chocolate chips
For the strawberry buttercream frosting1 c. butter -softened
2 t. vanilla extract
1/2 c. pureed or finely chopped strawberries
4-5 c. powdered sugar
Instructions
Pre heat oven to 350 degrees. Cream the butter and sugars in a large mixing bowl. Beat in eggs and vanilla, mixing until incorporated. In a medium bowl, strain together flour, cocoa, baking soda and salt.
Place flour mixture, melted chocolate and milk alternately in the mixing bowl and mix after each incorporation until fully mixed. Stir in the chips.
Using a large cookie scoop, Place cookies a few inches apart on a cookie sheet lined with a silpat or parchment paper. Bake for approximately 12-14 minutes making sure not to over bake.(I take them out at EXACTLY 13 minutes. Even if they look too soft, remove them from the oven! They will set as they sit on the baking sheet) Allow to cool for a few minutes on the cookie sheet to set before removing them to a cooling rack. Let fully cool before frosting them.
Make the frosting
Place the soft butter in a medium mixing bowl and, using the whip attachment, whip the butter for 3 to five minutes. ( The more you whip the butter, the fluffier your frosting will be).
Puree several strawberries (with stems removed) in a food processor or chop them fine.
Add vanilla and pureed strawberries in the mixing bowl and whip with the butter till mixed.
Add powdered sugar 1 cup at a time and whip the mixture after each incorporation. After the 4th cup is added, make a decision regarding the frosting texture and consistency and decide if another cup is needed.
Spread fresh frosting on fully cooled cookies. Store in a covered container in the refrigerator up to a couple of days.
Notes
Source recipes -Here-
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