I really, really, really like it when I let Six pick the recipe. He invariably picks cookies. What a smart boy. I thought these were going to be hard and they weren’t but that is because we didn’t make the two-tone glaze. As we were making the glaze, I told Six that the cookies had half vanilla and half chocolate frosting.
He just looked at me for a few seconds then said, “No.”
And so the cookies are all chocolate glaze. Any irate New Yorkers (of which there are millions) are going to have to take their rage elsewhere because we don’t care. If you are going to irritate yourself by making your own cookies, you get to make them however you want.
The recipe went together relatively easily and made a satisfyingly soft dough. We scooped it onto parchment paper lined sheet pans and they cooked as we made the glaze. Since we only made one glaze the frosting went very quickly.
I let Six glaze some of the cookies and the ones that are smothered are his. I told you he was a smart kid.
We forgot to flip the cookies over and glaze the flat bottoms so ours are domed. Still delicious!
That is about it. We didn’t have to worry about figuring how to store them because a few minutes after I took the above picture Six knocked the tray off the counter. All but two landed glaze side down.
So we each had one cookie, cleaned up the kitchen floor and went to bed.
Next week Six wants to make smoothies. I don’t like smoothies and Ev hates anything that has what he calls specks so I don’t predict smoothies will go that well. Hopefully it won’t all end up on the floor.
The recipe below is based on a recipe from Cook’s Country Cookbook with a few changes since I didn’t have buttermilk so I used sour cream.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 1/2 teaspoon vanilla
- 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups confectioners sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla
- 1 to 2 tablespoons water
- 1/4 cup unsweetened Dutch-process cocoa powder
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg and vanilla, beating until combined well. Mix in flour mixture and sour cream alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
Make glazes while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half. (or make only chocolate glaze and spread that over the whole cookie)