These cookies are secretly small cakes. The batter looks like cake batter, not like cookie dough. Don’t even think about doing anything with it but scooping it onto your cookie sheet, because it is not stable enough. The texture of the cookies is the texture of cake – perpetually soft, unlike so many cookies. They just happen to be very small, round, cookie-like cakes.
And I have no problem with that. But I do think we need to have a talk about what is “black” and what is “brown.”
Really though, it doesn’t matter too much because these cookies are so darned good. I love the soft texture and the chocolate half of the frosting. I like the white frosting too but … chocolate will always be my focal point. And they are fun. Frosting them was easier than I expected.
Here’s what you need:
2 1/2 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup milk, with 1 Tbsp. white vinegar added (or 2/3 cup buttermilk)
1 teaspoon vanilla
2/3 cup unsalted butter, softened
1 cup sugar
For the vanilla glaze:
2 cups powdered sugar
1 Teaspoon light corn syrup
1/2 teaspoon vanilla extract
For the chocolate glaze:
4 ounces chocolate chips
3 Tablespoons butter
1 Tablespoon light corn syrup
Preheat the oven to 350.
In a measuring cup, mix the milk, vinegar and vanilla. In a separate bowl, stir together the flour, baking soda and salt. Cream the butter and sugar in a mixing bowl and then add in the eggs, mixing until combined.
With the mixer on low, add the milk mixture and the flour mixture, alternating a half cup of each. Mix until the batter is well combined.
Spoon a quarter cup of batter for each cookie onto cookie sheets, and give them plenty of space! Bake for 15 minutes or until the edges are barely golden brown. Allow to cool completely (you can chill in the fridge if you want).
While the cookies are cooling, make the icing. For the vanilla, mix all of the ingredients together with 2 Tbsp. hot water using a fork. For the chocolate glaze, melt the chocolate chips and butter in the microwave. Stir in the corn syrup and frost the cookies, half vanilla, half chocolate. My advice? Start with the vanilla. It’s easier to cover up a mistake with chocolate!
Allow to set up before eating. This recipe is very very lightly adapted from Joy the Baker.