Chocolate Milkshake Cookies (Cookie of the Month)
To all the cookies I’ve loved before, I have to issue an apology – August’s Chocolate Shake Cookie might be my endgame. It’s a delicious chocolate cookie frosted with chocolate milkshake mousse and topped with whipped cream and a chocolate drizzle.
Servings: 24 cookies
Ingredients
- 3/4 cups (167g) salted butter, softened
- 3/4 cups (185g) brown sugar
- 1/4 cup (58g) granulated sugar
- 2 egg
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 2 cups (304g) all-purpose flour
- 1/2 cup (79g) dutch processed cocoa
- 1/4 cup chocolate Malted Milk powder
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) milk chocolate chips* if desired
Milkshake Mousse + Toppings
- 3/4 cup (180mL) heavy whipping cream
- 1/3 cup (35g) powdered sugar
- 1/3 cup chocolate Malted Milk powder
- 1/4 cup hot fudge
- Whipped cream, for serving
Instructions
- Preheat the oven to 350°F (180°C).
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.3/4 cups (167g) salted butter, softened, 3/4 cups (185g) brown sugar, 1/4 cup (58g) granulated sugar
- Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.2 egg, 1 tbsp corn syrup, 1/2 tbsp vanilla extract
- Next, add the flour, cocoa, Chocolate Malted Milk Powder, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft. If using chocolate chips, fold in until incorporated.2 cups (304g) all-purpose flour, 1/2 cup (79g) dutch processed cocoa, 1/4 cup chocolate Malted Milk powder, 1/2 tbsp cornstarch, 1 tsp baking soda, 1/2 tsp salt, 1 cup (200g) milk chocolate chips* if desired
- Use a #40 scoop to portion the dough out into balls or take approx 1 1/2 tbsp of dough and roll into balls.
- Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350°F (180°C) for 9-11 minutes. The cookies will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- Allow the cookies to cool completely on the pan.
- Once the cookies are cool, make the milkshake mousse.
- Make the mousse by adding the heavy whipping cream to either the bowl of your stand mixer or a large bowl that you can use an electric hand mixer with.3/4 cup (180mL) heavy whipping cream
- Whip the cream on medium high speed until it starts to thicken.
- Once it starts to thicken, slow the speed down and gradually add in the powdered sugar, chocolate malted milk powder.1/3 cup (35g) powdered sugar, 1/3 cup chocolate Malted Milk powder
- Once all of the powdered sugar has been added, bump the speed up to as high as it can go and whip it until stiff peaks form. Once stiff peaks form, the mousse is done.
- Divide the mousse among the cookies and then spread the topping until smooth.
- Spoon the hot fudge sauce into a zip top bag, snip the corner and then drizzle the fudge on top of the mousse. Note: the fudge should be room temp, not hot or cold when you drizzle.1/4 cup hot fudge
- Chill until ready to serve. Add a dollop of whipped cream right before serving. Store in the fridge.Whipped cream, for serving
Nutrition
Calories: 232kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 164mg | Potassium: 129mg | Fiber: 2g | Sugar: 15g | Vitamin A: 313IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 2mg
