Chocolate Emergency Cookies

INGREDIENTS

 6 oz semisweet chocolate chips

6 oz bittersweet chocolate, broken into pieces

1 stick butter, softened

1 1/2 cups flour

1/3 cup cocoa powder

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup brown sugar

3/4 cup white sugar

3 eggs

1 1/2 tsp. vanilla

FOR THE ICING

 4 Tbsp. butter, softened

1/3 cup whipping cream

1 tsp. vanilla

2 1/2 - 3 cups powdered sugar

Melt together the chocolate over low heat, stirring frequently.

Stir in 4 Tbsp. butter. Cool briefly.

In a large bowl, beat together the remaining 4 Tbsp. butter with the sugars. Add the eggs and vanilla. Mix in the chocolate until well combined. 

Mix together the flour, baking powder, cocoa, and salt. Stir into the chocolate mixture until fully incorporated. Cover and refrigerate for 25 minutes. Roll into balls and bake at 350 degrees F.

To make the frosting, beat the butter until creamy. Gradually add the cream and beat until smooth. Add the vanilla and powdered sugar and beat well. Spread a generous layer onto each COOLED cookie.

Original recipe can be found in Diane Mott Davidson's book Sticks & Scones