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Iced Chocolate Cake Cookies

These cookies have the consistency of dense chocolate cake. The icing is divine and can be flavored by substituting a great tasting liqueur in place of brewed coffee.

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, 1/2 cup
2 ounces unsweetened chocolate, chopped into pieces
1 cup dark brown sugar, firmly packed
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract

3 to 4 tablespoons brewed hot coffee
2 ounces semi sweet chocolate, cut into pieces
2 cups powdered sugar
2 tablespoons corn syrup

Preheat the oven to 350 degrees.
  1. Prepare baking sheets by spraying with vegetable oil cooking spray.
  2. Combine the dry ingredients (flour, baking soda and salt) and set aside.
  3. Melt together the butter and chocolate in a small saucepan, over medium low heat, being careful not to burn the chocolate. The result should be a smooth and shiny mixture. Remove the pan from the heat and cool slightly.
  4. Use an electric mixer to combine together the chocolate mixture and the brown sugar until blended. Add the egg and mix well.
  5. Add the dry ingredients in batches until well mixed. Stir in the sour cream and vanilla.
  6. Drop the cookie batter by rounded tablespoons onto the baking sheets. Allow a one inch space between each cookie. Bake for about 10 - 12 minutes. The cookies should feel firm when touched. Place the cookies on racks over waxed paper to cool.
  7. Melt together the chocolate and the coffee in a saucepan over medium low heat being careful not to burn the chocolate.
  8. Remove the mixture from the heat when it is smooth. Pour the chocolate into the powdered sugar. Add the corn syrup to make a shiny icing.
  9. Drizzle the icing over the cookies in a decorative pattern letting the excess run off onto the waxed paper. Allow the icing to set for several minutes before serving.
Yield: 2 1/2 dozen cookies
Preparation time about 30 minutes plus baking