This recipe transforms the classic yellow cake with chocolate frosting, a dad's favorite, into a portable and delicious cookie. Made from scratch, these cookies feature a tender yellow cake base topped with a rich chocolate fudge frosting.
For the cookies:
Cream together 3/4 cup soft butter, 1/4 cup mild oil (like avocado oil), and 1 1/4 cups granulated sugar for 3 minutes. Add 2 room temperature eggs and 1 tablespoon cake batter extract and mix well. In a separate bowl, whisk together 3 cups AP flour, 1/4 cup corn starch, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop out 1 or 2 oz cookie dough balls. Set them on a cookie sheet, cover, and chill in the fridge for at least 30 minutes.
Preheat oven to 350°F. Place 8 chilled cookies on a sheet and bake for 8-10 minutes for 1 oz cookies or 10-12 minutes for 2 oz cookies. The cookies are done when the top cracks and turns from glossy to flat. Let them cool completely before adding frosting.
For the Chocolate Fudge Frosting:
Melt 1/2 cup butter in the microwave in 30-second increments until fully melted. Sift in 1/3 cup unsweetened cocoa powder and 1 cup of powdered sugar. Whisk until combined. Sift in the remaining 3 cups of powdered sugar, 1 cup at a time, whisking well after each addition. Add in 1/2 cup heavy whipping cream and whisk well until the frosting is smooth and creamy. Frost your cooled cookies and enjoy.
