Chocolate Emergency Cookies With Vanilla Icing

Name: Chocolate Emergency Cookies With Vanilla Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cookies; 6 ounces semi-sweet chocolate chips; 6 ounces bittersweet chocolate, broken into large pieces; 8 tablespoons butter, softened and divided; 1 1/2 cups flour; 1/3 cup unsweetened dutch cocoa; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup dark brown sugar, packed; 3/4 cup granulated sugar; 3 eggs; 1 1/2 teaspoons vanilla extract; icing; 4 tablespoons butter, softened; 1/3 cup heavy cream; 3/4 teaspoon vanilla extract; 2 3/4 cups confectioners' sugar

Servings: persons

cookies
6 ounces semi-sweet chocolate chips
6 ounces bittersweet chocolate, broken into large pieces
8 tablespoons butter, softened and divided
1 1/2 cups flour
1/3 cup unsweetened dutch cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
icing
4 tablespoons butter, softened
1/3 cup heavy cream
3/4 teaspoon vanilla extract
2 3/4 cups confectioners' sugar

1
In the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. When melted, set aside to cool.
2
Sift together flour, cocoa, baking powder, and salt. Set aside.
3
In a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. When mixed, add eggs abd vanilla. Mix in the slightly cooled chocolate mixture, until just combined.
4
Stir in flour mixture, mixing only until completely combined.
5
Cover bowl with plastic wrap and refegerate for.
6
25 minutes.
7
Preheat oven to 350u00b0F Grease the cookie sheets.
8
Using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet.
9
Bake one sheet at a time for @ 9 to 11 minutes.Do not overbake, the cookies will firm up when they have cooled.
10
Allow cookie to cool for a minute before moving them off the cookie sheet. When cool, frost with Vanilla Icing.
11
Vanilla Icing-.
12
Beat the butter until creamy.
13
Gradually add the cream vanilla, and confectioners sugar and beat well.
14
If necessary, add more confectioners sugar. The icing should be fairly stiff, not soupy.
15
Spread a thick layer on each cookie.

1965

kcal

Calories

Fat

308

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: cookies, 6 ounces semi-sweet chocolate chips, 6 ounces bittersweet chocolate, broken into large pieces, 8 tablespoons butter, softened and divided, and more.

Yes, Chocolate Emergency Cookies With Vanilla Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!