Ingredient: maple syrup

Chocolate Cake Cookies

Chocolate Cake Cookies by Brownie Mischief

Chocolate is the most popular cake flavor, so there’s no doubt that Chocolate Cake Cookies would be well-loved also. These cookies are so tempting that they’ll be the most popular cookies on your cookie platter. These soft, rich cookies have the elements we all love about chocolate cake, without the cake mix. The perfectly silky, smooth chocolate buttercream makes them absolutely delicious! They look so festive and nostalgic with sprinkles on top. They remind me of the popular grocery store cookies, but better. Make sure to make a pot of coffee or grab a jug of milk to enjoy with these chocolatey treats.

Print Recipe
 Chocolate Cake Cookies
Soft, rich chocolate cookies with silky, smooth chocolate frosting
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Cookies
Chocolate Buttercream Frosting
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Cookies
Chocolate Buttercream Frosting
Instructions
Cookies
  1. In a medium-sized bowl, whisk together the all purpose flour, cake flour, cocoa powder, baking powder and salt until well blended.
  2. In a large bowl, beat the butter and sugar together, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. On low speed, or by hand, stir in the flour mixture just until combined. Refrigerate the dough just until it's easier to work with, about 10-15 minutes.
  3. Meanwhile, preheat the oven to 350ºF. (180ºC). Line 2 large cookie sheets with parchment paper.
  4. Divide the cookie dough into 24 portions, about 2 tablespoons (35g) each. (I used a #30 portion scoop.**) Roll them into 1 1/2-inch balls. Place the cookie dough balls onto the baking sheets about 3 inches apart. Bake until the cookies are puffed and start to darken around the edges, about 9-11 minutes. Do not over bake. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.
Chocolate Frosting
  1. In a small saucepan over low heat, whisk together the maple syrup, water, and cocoa powder until smooth. Remove from heat and set aside to cool to room temperature.
  2. Melt the chocolate in a medium-sized bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Remove from heat and set aside to cool to lukewarm.
  3. In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth and pale. Add the powdered sugar and salt and continue beating until smooth and well blended.
  4. Gradually add the cooled maple syrup mixture and beat on low speed until combined. Stir in the melted chocolate until well combined. Smooth out any air bubbles by stirring gently with a rubber spatula.
  5. Frost the cooled cookies. Top with sprinkles if desired.
Recipe Notes

*For the smoothest results, use chopped bar chocolate for your frosting and make sure the chocolate is completely melted. Do not use chocolate chips. They contain an ingredient which prevents them from melting completely and may make your frosting lumpy.

**To find the portion scoop I used, click here.

Double Chocolate Banana Bread with Maple Espresso Icing


Print Recipe


Double Chocolate Banana Bread with Maple Espresso Icing

Tender, moist chocolate banana bread loaded with mini chocolate chips, topped with maple espresso icing by Brownie Mischief

Course Breakfast, Brunch, Dessert
Keyword banana, chocolate, loaf

Servings
loaf


Ingredients
Double Chocolate Banana Bread

Maple Espresso Icing

Course Breakfast, Brunch, Dessert
Keyword banana, chocolate, loaf

Servings
loaf


Ingredients
Double Chocolate Banana Bread

Maple Espresso Icing


Instructions
Double Chocolate Banana Bread
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch or 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside of the baking pan with a mixture of equal parts flour and cocoa powder.

  2. In a medium-size bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon until well combined.

  3. In a large bowl, whisk together, by hand or with an electric mixer, the brown sugar, granulated sugar, oil, eggs, vanilla and buttermilk until smooth and well blended. Stir in the mashed bananas. Stir in the flour mixture just until combined. In a small bowl, toss the mini chocolate chips with 1 teaspoon of flour, then stir them into the batter.

  4. Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 45-55 minutes. If you hit melted chocolate chips, insert another toothpick in a different spot. You can also use an instant read thermometer to check for doneness. The internal temperature should be approximately 200ºF (95ºC). Let the banana bread cool in the pan for 15 minutes, then remove it from the pan and transfer it to a cooling rack.

Maple Espresso Icing
  1. In a medium-size bowl, whisk together the maple syrup, 2 tablespoons of cream, the espresso powder and maple extract, until the espresso powder is dissolved. Gradually whisk in the powdered sugar and continue whisking until well combined. Add additional cream until the desired consistency is reached. whisk until smooth. Spread the icing over the top of the cooled loaf.


Recipe Notes

To find the loaf pan I used, click here.