Ingredients
For the cookies:
- 1 ¾ cups (210 g) all purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (42 g) unsweetened cocoa powder
- 2/3 cup (11 tablespoons) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
For the frosting:
- 10 tablespoons (140 g) unsalted butter
- 1 ¼ cups (150 g) powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (21 g) cocoa powder
For the topping:
- ½ cup (85 g) milk chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Make Cookies – Preheat and prepare cookie sheets: Preheat your oven to 325°F (160°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and allow even baking.
- Combine the dry ingredients: In a large mixing bowl, whisk together all-purpose flour, cornstarch, salt, baking soda, and unsweetened cocoa powder until evenly mixed.
- Cream the butter and sugar: In a separate bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and well blended, about 2 to 3 minutes.
- Add eggs, corn syrup, and vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Scrape down the sides of the bowl as needed. Then mix in the corn syrup and vanilla extract thoroughly.
- Add the dry ingredients: Gradually add the combined dry ingredient mixture to the butter and sugar mixture. Beat on low speed just until combined to avoid overmixing.
- Scoop the cookies: Using a 1-inch cookie scoop or tablespoon, scoop dough into 1 ½-inch balls and place on the prepared cookie sheets about 2 inches apart to allow space for spreading.
- Bake and cool the cookies: Bake on the middle rack for 10 to 12 minutes until cookie edges are set and tops appear puffy. The centers will remain soft. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Make Frosting – Combine butter and powdered sugar: Beat the unsalted butter with powdered sugar using a mixer until creamy and fully combined.
- Add heavy cream and vanilla: Mix in heavy cream and vanilla extract on low speed until smooth and thoroughly incorporated.
- Add cocoa powder: Beat in the cocoa powder on medium speed for 4 to 5 minutes to create a light and airy chocolate frosting.
- Assemble sandwiches: Spread or pipe frosting on the bottom side of one cookie and sandwich with another cookie. Repeat with remaining cookies.
- Make chocolate swirl topping: Melt the milk chocolate chips with vegetable oil in a microwave-safe bowl by microwaving in 30-second intervals, stirring in between until completely melted. Transfer melted chocolate to a piping bag, cut a small corner, and pipe 4 to 5 delicate wavy lines on top of each cookie sandwich for decoration.
Notes
- Make sure the eggs are at room temperature for better mixing results.
- Use parchment paper or silicone mats to prevent cookies from sticking and ensure even baking.
- Don’t overbake the cookies; they should look soft in the center when done as they firm up while cooling.
- For easier frosting piping, keep the frosting chilled slightly if it becomes too soft.
- Use good-quality cocoa powder and chocolate chips for richer flavor.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
