Chocolate Lofthouse Cookies

I made these cookies a couple of weeks ago and brought them to school.  People really seemed to enjoy them!  If the word “lofthouse” isn’t exactly setting off any bells in your mind, no worries.  This is what they look like.  This recipe isn’t as sweet as the originals, and is (obviously) chocolate.  I think you’ll enjoy the updates.

Chocolate Lofthouse Cookies | A Nerd Cooks

I found this recipe on Handle the Heat.

You’ll need:

For the cookies – 

  • 6 cups all purpose flour, divided, plus more for rolling
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsweetened cocoa powder, plus more for rolling
  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups sour cream or plain Greek yogurt

For the frosting – 

  • 2 sticks unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups powdered sugar
  • 3 tbs unsweetened cocoa powder
  • 6 tbs heavy cream
  • sprinkles

In a medium bowl, sift 5 cups of the flour,  baking soda, baking powder, salt, and cocoa powder.

In the bowl of a stand mixer, beat the butter and  sugar at medium speed until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing until incorporated. Add the vanilla and sour cream/Greek yogurt and beat on low speed until combined. Gradually add the flour mixture and beat until just combined. The dough should be a pliable consistency for rolling, so add additional flour, about 1/4 cup at a time, until pliable (up to 1 cup more flour) if necessary. Divide the dough into two chunks and flatten each into disks. Wrap with plastic wrap and chill in the refrigerator for 6 to 8 hours or overnight.  Mine stayed in the fridge over a weekend, and it was fine.

Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper.

Dust a work surface and rolling pin with a mixture of flour and cocoa powder. You don’t need a ton of cocoa powder, but don’t skimp on it either.  Otherwise you run the risk of making these pretty chocolate cookies kind of white.  Roll the dough out to approximately 1/4-inch thickness. Using a 2 1/2 inch round cookie cutter, cut out circles and transfer to a baking sheet.  You could also use a different cookie cutter shape if you wanted to get fancy.

Bake for 7-8 minutes. Immediately transfer the cookies to a wire rack to cool.

To make the frosting, beat the butter and vanilla in the bowl of a stand mixer. In a medium bowl sift together the powdered sugar and cocoa powder. Gradually beat in the sugar mixture until well incorporated and smooth. Add in heavy cream, 1 tablespoon at a time, until you reach the desired consistency.

Once the cookies have completely cooled, frost them and add sprinkles. Put the cookies in an airtight container at room temperature overnight before serving to allow the flavors to develop.

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