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Chocolate Half Moon Cookies

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Chocolate Half Moon Cookies
Chocolate Half Moon Cookies
Serves: 23 Monstrous Cookies

Ingredients

Cookie

  • 2 + 1/4 cups granulated sugar
  • 1 cup (2 sticks) margarine, cubed
  • 3/4 cup cocoa powder, sifted
  • 1/4 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla
  • 1 + 1/2 cups milk
  • 3 + 3/4 cups cake flour
  • 3/4 tsp. baking powder
  • 2 tsp. baking soda

Icing

  • 3 + 1/2 cups powdered sugar
  • 1/2 cup ( 1 stick) butter, room temperature
  • 1/4 cup shortening, butter flavored
  • 3 T. milk
  • 1/2 T. vanilla
  • pinch of salt

Fudge Icing

  • 2 oz. dark chocolate chips
  • 2 oz. milk chocolate chips
  • 2 T. butter
  • 2 + 1/4 cups powdered sugar
  • 1 T. corn syrup
  • 1 tsp. vanilla
  • pinch of salt
  • 4 T. hot water

Instructions

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. In a stand mixing bowl, add in margarine and sugar. Mix with a paddle attachment on medium until light and fluffy. Scrape down the sides.
  3. Add in the sifted cocoa powder and salt and mix on low until combined.
  4. Add in the eggs and vanilla and mix on low until incorporated into the wet mixture. Scrape down the sides.
  5. In a separate bowl, sift the flour, baking powder, and baking soda.
  6. Add half of the flour into the wet mixture and beat on low to avoid a flour shower.
  7. Once the flour is combined into the wet mixture, add half of the milk. Continue beating on low. Scrape down the sides once the milk is incorporated.
  8. Repeat with the other half of the flour.
  9. Repeat with the other half of the milk.
  10. Using a large ice cream scoop, scoop 2 inches apart on the cookie sheet. I only put 5 on my cookie sheet.
  11. Place in the oven for 15 minutes or until the centers are set. The times will vary depending on the size of the cookies.
  12. Let the cookies cool on the cookie sheet for 10 minutes before placing the cookies on the cooling rack.
Icing
  1. In the mixing bowl, add in the butter, shortening and mix until the two are combined. Scrape down the sides.
  2. Add in half of the powdered sugar and mix on low. Scrape down the sides.
  3. Add in the rest of the powdered sugar, milk, vanilla, and salt. Mix on low until incorporated.
Fudge icing
  1. In a double boiler, add in the chocolate and butter. Stir occasionally until the chocolate is melted.
  2. Add in the powdered sugar, corn syrup, vanilla, and salt. Stir until the chocolate looks like it wants to seize up.
  3. At this point, take 4 tablespoons of boiling water from the bottom of the double boiler and add them into the chocolate mixture. Stir until the chocolate thins out. The fudge icing should make thick ribbons. If it’s too thick, add about tablespoon of hot water. If it’s too thin add a small amount of powdered sugar.
  4. Keep the fudge icing over the double boiler otherwise it will harden up and will not be spreadable.
Assemble
  1. After the cookies have cooled, spread the fudge icing on half of the cookie. Do all the fudge sides of the cookies first. By the time you get to the white icing, the fudge will be hard and will make your life a lot easier. I promise.
  2. After the fudge icing has been applied, spread the white icing on the other half of the cookie.
  3. Store in an air tight container.
Other Recipes:  Layered Chocolate Pudding Dessert

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