Chocolate Half Moon Cookies
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5.0
3 reviews
Excellent
Chocolate Half Moon Cookies
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Cookies
- 2 1/4 cups granulated sugar
- 1 cup margarine cubed
- 3/4 cup unsweetened cocoa powder sifted
- 1/4 tsp. salt
- 2 large eggs
- 1 tsp. vanilla extract
- 1 1/2 cups milk
- 3 3/4 cups cake flour
- 3/4 tsp. baking powder
- 2 tsp. baking soda
Icing
- 3 1/2 cups powdered sugar
- 1/2 cup butter room temperature
- 1/4 cup shortening butter flavored
- 3 T. milk
- 1/2 T. vanilla
- pinch of salt
Fudge Icing
- 2 oz. dark chocolate chips
- 2 oz. milk chocolate chips
- 2 T. butter
- 2 1/4 cups powdered sugar
- 1 T. light corn syrup
- 1 tsp. vanilla extract
- pinch of salt
- 4 T. hot water
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a stand mixing bowl, add in margarine and sugar. Mix with a paddle attachment on medium until light and fluffy. Scrape down the sides.
- Add in the sifted cocoa powder and salt and mix on low until combined.
- Add in the eggs and vanilla and mix on low until incorporated into the wet mixture. Scrape down the sides.
- In a separate bowl, sift the flour, baking powder, and baking soda.
- Add half of the flour into the wet mixture and beat on low to avoid a flour shower.
- Once the flour is combined into the wet mixture, add half of the milk. Continue beating on low. Scrape down the sides once the milk is incorporated.
- Repeat with the other half of the flour.
- Repeat with the other half of the milk.
- Using a large ice cream scoop, scoop 2 inches apart on the cookie sheet. I only put 5 on my cookie sheet.
- Place in the oven for 15 minutes or until the centers are set. The times will vary depending on the size of the cookies.
- Let the cookies cool on the cookie sheet for 10 minutes before placing the cookies on the cooling rack.
Icing
- In the mixing bowl, add in the butter, shortening and mix until the two are combined. Scrape down the sides.
- Add in half of the powdered sugar and mix on low. Scrape down the sides.
- Add in the rest of the powdered sugar, milk, vanilla, and salt. Mix on low until incorporated.
- Fudge icing
- In a double boiler, add in the chocolate and butter. Stir occasionally until the chocolate is melted.
- Add in the powdered sugar, corn syrup, vanilla, and salt. Stir until the chocolate looks like it wants to seize up.
- At this point, take 4 tablespoons of boiling water from the bottom of the double boiler and add them into the chocolate mixture. Stir until the chocolate thins out. The fudge icing should make thick ribbons. If it's too thick, add about a tablespoon of hot water. If it's too thin add a small amount of powdered sugar.
- Keep the fudge icing over the double boiler otherwise, it will harden up and will not be spreadable.
Assemble
- After the cookies have cooled, spread the fudge icing on half of the cookie. Do all the fudge sides of the cookies first. By the time you get to the white icing, the fudge will be hard and will make your life a lot easier. I promise.
- After the fudge icing has been applied, spread the white icing on the other half of the cookie.
- Store in an airtight container.
Notes
- This recipe was adapted from Saveur.
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
70g
(23%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
31mg
(10%)
Sodium
287mg
(12%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
535IU
(11%)
Calcium
49mg
(5%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 23cookies
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 287mg | 12% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 535IU | 11% |
| Calcium | 49mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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