– 3 & 1/3 cups all-purpose flour – 1 cup unsweetened cocoa powder – 1 tablespoon baking powder – 1 teaspoon fine sea salt – 1 & 1/2 cups unsalted butter softened – 3/4 cup granulated sugar – 3/4 cup light brown sugar packed – 3 large eggs – 2 teaspoons vanilla extract – 12 ounce bag semi-sweet chocolate chips Chocolate fudge frosting: – 1 & 1/2 cups unsalted butter softened – 12 ounces semi-sweet chocolate melted and cooled slightly – 4 & 1/2 cups powdered sugar – 2 teaspoons vanilla extract – 1-2 tablespoons heavy cream
Preheat the oven to 350°F. Set aside parchment-lined sheet trays. Combine flour, cocoa powder, baking powder, and salt in a large bowl.
3 1/3 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 tablespoon baking powder, 1 teaspoon fine sea salt Use the paddle attachment to cream butter, sugar, and brown sugar in a stand mixer for 3 minutes until light and fluffy.
1 1/2 cups unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar Before adding another egg, mix completely. Mix in vanilla. 3 large eggs,2 tsp vanilla Three batches of flour mixture should be mixed completely before adding more.
This prevents floury countertops! Scrape sides as needed. Add chocolate chips. Bag 12-ounce semi-sweet chips Divide cookie dough into 12 5-ounce pieces.
Make smooth balls and place them 6 inches apart on sheets. Bake in batches since they spread. Gently press cookie dough balls into big circles.
Bake cookies 12-14 minutes till centre is dry. Cool the cookies on sheet sheets and transfer them to a wire rack. Make icing while cookies cool.
Put butter in a paddle-attached stand mixer or hand mixer. Medium-speed whisk until smooth. 1 1/2 cups unsalted butter Stir in melted chocolate. 12-oz semi-sweet chocolate Slowly add powdered sugar, scraping sides, until combined.
4 1/2 cups powdered sugar Add vanilla. Add 1 tablespoon of heavy cream and whisk on medium-high for 3 minutes until frothy. If too thick to pipe, add additional heavy cream until desired consistency is obtained.
Two teaspoons vanilla, one or two tablespoons heavy cream Make rosettes on cookies with an open star tip and serve immediately.