This is the version of a fudgey, cake in Texas. Make sure these are freezed while as well as freeze are warm-because it sets fast! If you like, you can add chopped walnuts or pecans to them. Keep in containers that are airtight.

Ingredients :

      :

•       1/4 cup semisweet chips (such as Ghiradelli® 60% Cacao)
•       1 1/8 cups all-purpose flour
•       3 tablespoons unsweetened baking (such as Ghirardelli®)
•       1 teaspoon baking powder
•       1 teaspoon ground (optional)
•       1/4 teaspoon baking soda
•       1/2 teaspoon salt
•       1/2 cup unsalted butter, softened
•       1/3 cup white
•       1 large egg, room temperature
•       1 1/2 teaspoons vanilla extract
•       1/4 cup buttermilk, at room temperature

      Frosting:

•       5 tablespoons unsalted butter
•       5 tablespoons heavy cream
•       3 tablespoons unsweetened baking (such as Ghirardelli®)
•       1 teaspoon vanilla extract
•       1/4 teaspoon salt
•       2 cups powdered

Directions :

• Place the chips over the sparkling water on top of a double boiler. Remove periodically and scraper the sides with a rubber spatula until is melted for approximately 5 minutes. Let cool. Let cool.
• Preheat the oven up to 175 ° C (350 ° F).
• In a cup, whisk meal, powder, baking powder, and bakery soda and salt together. Place aside. Set aside.
• In a cup, mix butter and and beat in a light and fluffy electric mixer. Beat in the extract of and vanilla until carefully mixed.
• Mix the melted until fully incorporated. Mix in one-half of the dry ingredients, blend together. Buttermilk mixture. Mix the rest of the dry ingredients together.
• Place a median scoop on the prepared panes, which can drop rounded dough balls 1 1/2 inches apart.
• Cook in a preheated oven for 8 to 10 minutes until are just set. Do not overbreak. Do not overbreak. Retire from the oven and on the baking sheets to clean slightly. Don't delete the bakery cookies.
• In a casserole set on low heat, add butter, heavy cream, powder, vanilla extract and salt. Whisk until butter melts and frosts easily and together. Mix 1 cup of powdered sugar, vigorously whisk with each addition. Keep whisking for 1 to 2 minutes, until the frost is smooth and clear.
• Remove from heat frost and pour about 1 to 2 teaspoons over each while still warm. Use a spoon back to smooth frosting gently, as necessary. Enable to cool and to freeze before removing them gently from the bakers.

Cook's Notes :

It is really important that these are not overbacked. With even an extra minute in the oven, they dry out. Remove the tops of the directly from the oven and do not remove them from the baking sheets. Depending on the size of your cookies, baking time will vary.

If it starts setting up too soon, the frosting can be reheated. Only put on low heat, and whisk until the consistency is again pourable. Further heavy cream may also be applied to the frosts, but abundance of cream interferes with the frosting 's consistency, so don't overdo it.

Connect 1/4 cubic tea of salt to the frosting to give it a slightly better taste of salted chocolate. Either leave salt out, or just add a pincel according to your own preferences, if you don't want the flavor.

Nutrition Facts :

Per Serving: 180 calories; 9.4 g fat; 23.8 g carbohydrates; 1.7 g protein; 32 mg cholesterol; 137 mg sodium.