Prep 15 mins
Cook 15 mins
Source: Rachael Ray magazine
- 1 1⁄4 cups flour
- 1 tablespoon unsweetened cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, at room temperature
- 3⁄4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 1⁄2 teaspoons pure vanilla extract
- 1⁄2 cup buttermilk
- 2 cups confectioners' sugar
- 2 tablespoons corn syrup
- 4 ounces semisweet chocolate
- Preheat the oven to 350°.
- Line a baking sheet with parchment paper.
- In a medium bowl, sift together the flour, cocoa, baking soda and salt.
- Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes.
- Beat in the egg, food coloring and 1 teaspoon vanilla.
- Beat in the flour mixture alternately with the buttermilk until smooth.
- Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out.
- Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes.
- Let the cookies sit for 5 minutes, then transfer to a rack to cool.
- In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth.
- In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
- Coat the cookies with the vanilla, then the chocolate icing.
- Refrigerate until set, about 20 minutes.
OMGosh! Love these and cannot stop eating them. These are hefty-sized cookies. I forgot to frost bottom-side-up, but they are still divine. I may make them a bit smaller next time so they can be shared further.