Chocolate Frosting tops Chocolate Cookies…. could there be anything better!
Well, these aren’t ordinary chocolate cookies, these cookies are baking and “decorated” using the glass bottom method.
It’s a way of producing a moist centered cookie, with a sugar crunch on top. You can use an antique glass with a design in the bottom or you can use the bottom of a metal measuring cup to apply the sugar to baked cookies.
In order to get the sugar to stick to the bottom of my measuring cup (or glass) use a little dab of butter so it will stick.
When the cookies come out of the oven, gently press the sugar into them. The edges of the cookies may “crack” a bit, that’s ok, don’t squish them too much. Just gently press.
These cookies are irresistible! These are the kind of cookies you like to have sitting in the cookie jar on the counter. I love seeing a full cookie jar.
Now you can add on frosting onto the cookies…. oh these are so fun, the frosting will firm up enough if you want to stack them in a cookie jar, or wrap them up and put them in lunch boxes, bring them to a friends house and sit and chat…these are that kinds of cookies, the kind of cookies that are perfect anytime!
Chocolate Frosted Glass Bottom Cookies
- 1 cup butter room temperature
- 1 cups sugar
- 3/4 cup powdered sugar
- 1/2 cup oil
- 2 eggs
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 1/4 cup cocoa I use dutch process cocoa
- 4 cups flour
- *additional 1/4 cup granulated sugar for adding to the cookies after being baked.
- Preheat the oven to 350°
- In the bowl of a mixer cream the butter with both sugars until smooth.
- Mix the oil and eggs until combined.
- Next mix in the cornstarch, baking soda, cream of tartar, salt, cocoa, and flour and mix until it's all well incorporated.
- Use a 2 tablespoon cookie scoop and place the cookie dough onto parchment lined baking sheets.
- Bake for 10 minutes. You can test with a toothpick, a toothpick should come out clean.
- Glass Bottom method-use and antique glass with a decorative bottom or a smooth measuring cup.
- While the cookies are still warm, about 2 minutes out of the oven...
- Add a little dab of butter or frosting to the bottom of the item you will be adding sugar too.
- I used a measuring cup, then added a dab of butter to it and dipped the smooth bottom of the measuring cup into granulated sugar.
- While the cookies are still warm, gently press the bottom of the measuring cup onto the cookies, the edges of the cookies may crack a bit, that is ok, don't squish the cookies or press too hard.
- Allow the cookies to cool completely.
- Spread frosting onto cookie with a small offset spatula. Allow frosting to set up completely so it won't get messed up if you move them or stack them. I allow the frosting to set up for a few hours to overnight if I'm going to stack them.
- 1 cup butter
- 4 cups powdered sugar
- 2 tablespoons cocoa
- 1/4 cup melted dark chocolate
- 2 tablespoon heavy cream
- 1 teaspoon vanilla
- In a large bowl of a mixer beat butter until smooth, add in powdered sugar and cocoa.
- Pour in melted chocolate and add heavy cream and vanilla and beat on medium-high until it's all creamy and smooth.
- Spread frosting onto cookies with a small offset spatula, start by applying the frosting into the center and as you press down in the center swirl the spatula around in a circle to create a pretty swirl shape of frosting on the cookies.