Double Dutch

The perfect saucer-sized sweet for a dark chocolate-loving duo to devour, ever daintily, after a demanding session or two of Double Dutch.



Fit for both a lady


...and her bewhiskered friend!


Ingredients:
1 c. all-purpose flour
1/2 c. unsweetened Dutch-process cocoa powder
1/2 tsp. baking soda8 oz. good-quality milk chocolate (4 oz. coarsely chopped, 4 oz. cut into 1/4-inch chunks)
1 stick (8 T.) unsalted butter
1-1/2 c. sugar2 large eggs
1 tsp. pure vanilla extract

Directions:
1. Preheat oven to 325F. Whisk together flour, cocoa powder, and baking soda in a medium bowl; set aside. Melt coarsely-chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Scoop batter using a 1-1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Frosting:
3/4 stick unsalted butter (6T.), softened
1 c. confectioners' sugar
1/2 T. vanilla extracta few squiggles of blue gel food coloring, if so desired

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and confectioners' sugar on medium speed until very light, about five minutes. Beat in the vanilla, then the food coloring; continue beating until very light and smooth.

Finish with a generous sprinkling of chocolate jimmies!