Are you starting to feel the stir-crazy, mid-winter blues? It’s about that time when I’ve had just about enough of winter…even though it hasn’t been that bad, weather wise…but it’s still winter, and as far as I’m concerned, it can end at any time now. Spending time in my kitchen is a sure fire way to make those blues go away, and with chocolate fudge cookies baking in the oven, well that just seals the deal!
The rich fudge flavor of this delicious little cookie combines beautifully with the buttery frosting. They’re so softy and chewy, and they stay that way for days, if they even last that long!
Life is good. It’s a “To Chelsea and her Mom, From Me, With Love…” kind of good.
- 1-1/3 cups butter
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- ½ tsp salt
- 1 tsp baking soda
- ⅔ cup unsweetened cocoa powder
- 2-1/4 cups flour
- 2 sticks butter
- 5 cups powdered sugar
- ¼ cup water
- 1 tsp vanilla
- ¼ tsp salt
- Preheat oven to 350 degrees.
- Line a couple of baking sheets with parchment paper.
- In a large bowl, sift together the baking soda, cocoa powder, and flour. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, and mix until completely blended after each egg.
- Add the vanilla and salt, and mix until blended.
- Add the flour mixture one cup at a time until well blended.
- Roll the dough into walnut size balls, and place on baking sheet, about 2 inches apart.
- Bake for 8-10 minutes, depending on your oven, until the cookie is fully baked.
- Cool completely.
- In a large mixing bowl, combine the butter, powdered sugar, water, vanilla, and salt. Mix on low until fully combined. Increase the mixer speed to high, and beat for about five minutes until the frosting is light and fluffy. Add a little more water if necessary to meet your desired consistency. Pipe or frost the cooled chocolate cookies. Top with sprinkles.