- 3/4 cup butter, softened
- 1 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp of vanilla
- 2 eggs room temperature
- 1/4 cup of chocolate chips, melted and cooled to room temperature
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- pinch of espresso powder (optional)
- to top: chopped hazelnuts and ferrero rocher chocolates
for the frosting:
- 1 stick of butter, room temperature
- 1/4 cup of chocolate, melted
- 3 tbsp of cocoa powder
- 1/2 cup of powdered sugar
- 1 tsp of salt
- In the bowl of a stand mixer, add the room temperature butter and sugar. Beat until light in color and fluffy in texture with the paddle attachment, about 5 minutes. Scrape down the bowl about halfway through to ensure even mixing.
- Add the vanilla and eggs and beat until combined. Scrape down the bowl.
- Add the chocolate and beat until combined. Scrape down the bowl again.
- Sift together the dry ingredients, and add 1/2 to the bowl. Beat on low until just combined. Add the second half of the dry ingredients, and mix until just combined, finishing mixing with a spatula to avoid over mixing. This batter is pretty thick, and will remain so after chilling.
- Place batter in a smaller bowl and cover with a plate (or plastic wrap!) and keep in fridge for at least two hours. I kept mine overnight.
- Preheat oven to 350 degrees F.
- Using either a mini cupcake tin or a 12 count muffin tin, fill batter. For the mini cupcake tins, use about 1 tbsp of batter. For the 12 count muffin tin, use about 2 tbsp of batter. You want to make sure you have a good nonstick muffin tin. Flatten the tops and place in oven to bake. For the mini muffin tin, bake for about 12 minutes, for the regular size muffin tin, bake for about 14 minutes. You don't want to overbake as this will result in a more cakey texture.
- Once finished baking, cool in pan for about 5-8 minutes, or until the cookie is completely set. Remove from tray and cool completely on a wire rack.
- Make the frosting. Add the butter to the bowl of a stand mixer and beat until light and fluffy, about 3 - 5 minutes.
- Add the melted chocolate. You want to make sure the melted chocolate has cooled to room temperature so it doesn't melt the butter. Beat until combined, scraping down the bowl.
- Add the cocoa powder, powdered sugar, and salt. Beat until combined, smooth, and fluffy. Taste and adjust salt as needed. I like the frosting to be slightly salty for a savory contrast to the cookie.
- To assemble, spread frosting on cookie, and top with chopped hazelnuts and ferrero rocher chocolates. Enjoy!