Chocolate Drop Cookies
A light airy chocolate cakey cookie with a silky cream cheese frosting. Best served completely chilled.
Ingredients
Cookies
- 1/2 c salted butter (1 stick) softened
- 1 c brown sugar packed
- 1 large egg
- 1 3/4 c flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 c milk 2% or whole
Icing
- 4 tbsp salted Kerrygold butter softened
- 8 oz cream cheese (one brick) softened
- 3 c powdered sugar
- 2 tsp vanilla
Instructions
- Preheat oven to 375 degrees.
- To a large bowl sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- To a separate bowl with a hand mixer or using a stand mixer, cream together softened butter and brown sugar until fluffy.
- Add egg to the creamed butter and brown sugar and mix until incorporated.
- Slowly add dry ingredients and milk to the wet ingredients alternating between the two until both are added. Mix until well incorporated.
- Chill the dough for at least 30 minutes.
- Using an ice cream scoop, scoop dough onto a parchment lined sheet pan. Don't bake more than 8 at a time and allow space between each cookie.
- Bake one batch at a time for 10 minutes. They won't look done. Let finish cooking on the sheet pan on the counter. They'll settle into their shape.
- While the first batch of cookies bake, put the remaining dough back in the fridge so it doesn't get too sticky to scoop.
- Allow cookies to fully cool.
- While the cookies cool, make this icing. Beat together softened cream cheese and softened butter until mixed. Slowly add the powdered sugar and beat on low as to not make a huge powdered sugar cloud.
- Add vanilla to the icing and beat until fully incorporated.
- Ice the cookies and place in the fridge for 2+ hours. The longer they chill the better.
- Once the icing has hardened enough, store the cookies in a tupperware container separating the layers of cookies with either wax or parchment paper. Because the icing has hardened some, the weight of the cookies won't smash the ones underneath. Keep in the fridge and serve chilled right out of the fridge.
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