Makes 24 cookiesAdapted from King Arthur Flour
For the cookies:
1/3 cup butter, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup sugar
1 1/2 cups flour
1/3 cup milk
For the icing:
2 cups semisweet chocolate chips
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla
3/4 cup heavy cream
1 1/2 cups confectioners’ sugar
Preheat the oven to 400 F. Line 2 baking sheets with parchment paper of Silpat mats and set aside.
In the bowl of an electric mixer
fitted with the paddle attachment, cream together the butter, salt,
vanilla, and baking powder. Add in sugar, then egg and blend to
incorporate. With the mixer on low, alternately add the flour and milk,
beginning and ending with the flour. Mix until just blended.
Drop teaspoon sized drops of dough onto the prepared baking sheets,
spacing about 3 inches apart. Using the bottom of a greased glass,
flatten each cookie to about 1 1/2 inches.
Bake for 10-11
minutes until the bottom of the cookies are just beginning to brown. Be
sure not to overbake the cookies, they should be soft and cake-like.
Cool cookies on pans for 5 minutes before transferring to a rack to cool
While the cookies are cooling, make the
icing. Place chocolate chips, corn syrup, vanilla and cream in a
microwave safe bowl and microwave in 30 second intervals until chocolate
begins to melt. Stir mixture until smooth. Add in
confectioners' sugar and stir until blended completely. Allow icing to
cool to room temperature.
Dip the bottom of the cooled cookies
into the icing and place icing side up on baking sheets. After all
cookies have been dipped, dollop remaining icing on top of iced cookies
(you want LOTS of icing!) and evenly spread using a small knife. Allow
icing to set. Store cookies in an airtight container at room
will set completely in about 6 hours, but you can of course eat them
before it has set. Just don't store them until the icing is hardened.