The past few times I’ve asked my family if they have any dessert requests, my sister’s answer has just been “chocolate.” Simple, to the point. And last time she said that, I realized that in all the variations, I’ve never made a chocolate version of these sugar cookies!
It seemed about time. So I went full chocolate – chocolate cookie, chocolate frosting, chocolate sprinkles. Ovaltine instead of milk powder. And while we’re at it? Joy the Baker’s Ovaltine chocolate frosting. Some chocolate chips in the cookies. Chocolate chocolate chocolate chocolate cookies.
My sister said these made her “chocoholic heart happy,” so that seems like a mission accomplished? Sometimes, it’s just that easy.
I’m thinking now though… why haven’t I made a chocolate peanut butter version of these cookies yet?? I have overlooked all the obvious flavors! What have I been doing??
I don’t have much else to say about these cookies. Perhaps that’s a good reminder of the simple things in life. Like chocolate. Just put a bunch of chocolate together, and… it’ll probably all work out!
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PinIngredients
Chocolate cookies
- 1 sticks unsalted butter, room temp
- 3/4 cup sugar
- 1 tbsp glucose
- 1 egg
- 1 cup flour
- 1/4 cup cocoa powder
- 1/3 cup Ovaltine
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 3/4 tsp kosher salt
- 3/4 cup chocolate chips
Ovaltine chocolate frosting
- 1 sticks unsalted butter, softened to room temperature
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 1/2 – 2 cups powdered sugar
- 3 tbsp heavy cream
- 3 tbsp Ovaltine powder
- Chocolate sprinkles (optional, but encouraged)
Instructions
- Combine the butter, sugar and molasses in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the eggs and beat for 7-8 minutes.
- Reduce mixer speed to low and add in the flour, cocoa powder, milk powder, cream of tartar, baking soda, salt, and spices. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
- Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
- Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color. If they haven’t reached that color yet, leave them in a for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.
Make the frosting:
- Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl.
- Add powdered sugar. Turn mixer on low and mix in powdered sugar. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth, about 1 minute.
- In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour half of the cream mixture into frosting in a slow, steady stream. Stop the mister scrape down the sides of the bowl. Add remaining cream mixture or until you’ve reached your desired consistency. Beat until soft and creamy, about 1 minute.
- Frost cookies generously. Fill a bowl with sprinkles. Place cookies frosting side down into bowl of sprinkles and press firmly to coat.
Notes
Frosting from Joy the Baker