Back on December 21st the AH MAZ ING Amanda over at I Am Baker posted a photo on Instagram of her Triple Chocolate Sugar cookies that she posted on her blog that day. I was already elbow deep in chocolate chip cookies for a party that the hubs needed to bring something to. When I saw the post I immediately started going through my baking cabinet to see if I could make them to go along on the tray. Well I was missing a few key ingredients to make it exactly like she instructed- so I did was I usually do- improvised & adapted the recipe to fit what I DID have on hand. At that time in December I had already blown through most of my stockpile I started the month with so you do what you can. But I absolutely HAD TO give these a try. I was drooling over my screen.
Needless to say- in spite of the changes they were still delicious I had to make another batch with snowflakes- more wintery, less Christmasy. They were gone quick too. My only thing is that after seeing them go so quickly- I will be doubling the batch from now on.
Chocolate Chocolate Chip Sugar Cookies
- 1 1/4 Cup Granulated Sugar
- 2 Sticks Butter room temp
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Cup Cocoa Powder
- 1 Cup Chocolate Chips
- Pinch of Salt
- 1/4 cup meringue powder
- 1-2 cups confectioners sugar
- 2-3 tablespoons water as needed for desired consistency
- For the cookies
- Combine butter & sugar in mixer- beating on medium.
- Stop mixer & add egg & vanilla. Beat in on low.
- Add flour- one cup at a time.
- Add cocoa powder & pinch of salt. Mix well on low.
- Stir in chocolate chips.
- Sandwich between 2 sheets of parchment paper & roll out to a flat piece.
- Freeze for about 10-15 minutes.
- Preheat oven to 350.
- Remove dough from freezer & cut into your shapes & transfer to non-greased cookie sheet.
- Bake for 8-11 minutes. I did mine for 11 because I made them thick.
- Cool on baking sheet & then transfer to wire rack.
- Pipe on Royal Icing.
- For the Icing
- Combine all ingredients & whisk until smooth.
- Pour into bag & pipe on cookies.
- Sprinkle any decorations on after each cookie is iced. Don't wait until the icing is done for them all- the icing will be hardened enough that it won't stick.
- Let firm up for at least several hours before stacking.
As you will see the ingredients & processes are the same as hers with the exception of the white chocolate she called for. I didn’t have it. Which means that I also couldn’t make her White Chocolate Buttercream icing either. I will be picking some up so I can do this recipe the way she intended. But for now- the family is really enjoying these. A link to her recipe is in the top of this post. I encourage you to head on over & print her’s too. Give them both a try.