FRASER ELISABETH TAN, PHD

Chocolate Lofthouse Cookies with Raspberry Buttercream

My favorite flavor combination - the freeze dried raspberries make this frosting amazing!

Makes 1-2 dozen cookies VEG

Ingredients

For the cookies:

  • 2 1/2 cups all-purpose flour
  • 4 tablespoons cornstarch
  • 1 cup unsweetened cocoa
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks butter, unsalted and very soft
  • 1 1/2 cups sugar
  • 2 XL eggs
  • 2 tablespoons sour cream
  • 1 teaspoon chocolate extract
  • 1/2 teaspoon espresso powder

For the frosting:

  • 1 cup/30 grams freeze-dried raspberries, finely ground in a food processor or spice grinder
  • 1 cup/225 grams unsalted butter (2 sticks), at room temperature
  • 2 cups/245 grams confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Directions

Make the cookies:

  1. In a large bowl, sift together the flour, cornstarch, cocoa, espresso powder, baking powder and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until the mixture is light and fluffy, about 3 minutes.
  3. Add the eggs one at a time, incorporating before adding the next one.
  4. Add the chocolate extract and sour cream and beat on low just until combined.
  5. Stop the mixer and add the flour mixture. Mix until just combined. Do not over mix. The dough will be soft but not mushy. You want it almost moldable.
  6. Transfer the dough to a bowl, cover and chill for at least 2 hours, though overnight is best.
  7. Preheat the oven to 350F, rack in the middle. Line a cookie sheet with parchment.
  8. Using a small cookie scoop, make balls about 1” round. Place them on the cookie sheet 1 1/2” apart and slightly flatten each one.
  9. Bake 9-11 minutes or until the cookies are soft but set.
  10. Remove from the oven and place the cookie sheet on a cooling rack for 1 minute, then remove the cookies from the pan and place directly on the rack. Allow to cool completely before frosting.

Make the frosting:

  1. In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
  2. To the bowl, add the butter, confectioners’ sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. (You should have about 2 cups of frosting.)

Frost the cookies, then enjoy!

Notes

  • You can substitute plain yogurt for the sour cream.
  • I didn’t have chocolate extract and they turned out delicious without it!
  • The frosting recipe comes from NYT Cooking’s Frosted Sugar Cookies.

Source: The Kitchen Whisperer