Okay, I obviously lean toward chocolate and desserts on this blog; this post adds another in that column. Maybe I should have called it Domestic Family Desserts!
This is a recipe I came across in a brochure called 'Pure Facts'. The recipe wasn't even named and it made an extremely small batch. So I've tweaked and doubled to come up with a recipe that produces more and lets us eat a little longer on the sweet treats.
Chocolate Frosted Maple Cookies
Yield: 2 dozen 2.5-3" cookies
Ingredients for cookie batter:
1 cup brown sugar
1 cup butter, softened
1/2 tsp. vanilla extract
1/4 tsp. maple extract
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. sea salt
Ingredients for chocolate frosting:
1/2 cup chocolate chips, semi-sweet
6 Tbls. milk
2 Tbls. butter
2 cups powdered sugar
1. Combine brown sugar and softened butter in a mixing bowl. Beat until light and fluffy.
2. Add vanilla extract, maple extract, and eggs. Beat well.
3. Add flour, baking soda, and salt; mix well.
4. Cover dough with plastic wrap and refrigerate for about an hour to make it easier to handle. (I've skipped this step quite often ... impatient, I guess ... but no ill effects)
5. Heat oven to 350 degrees.
6. Drop by cookie scoop (we prefer the large cookie scoop - 2 Tbls. size) onto the cookie sheet. Press lightly. Bake for 16-18 minutes or until slightly browned at the edges. *NOTE: if you decrease the cookie size, you'll need to decrease the baking time.
7. Immediately remove the cookies and allow them to cool on a rack.
1. Place chocolate chips, milk and butter in a small saucepan and melt chips over low heat, stirring constantly until smooth. Remove from heat and stir in the powdered sugar. Add more if needed for spreading consistency.
2. Frost the cooled cookies**. Allow frosting to set before storing them. The cookies do freeze well.
** A quick way to frost is to hold the cookie upside down and dip it in the frosting. There is plenty of frosting for 2 dozen large cookies when frosting in this manner.