Question ID: 2000-11725-0-1-2-3
Recipe Description
Hardware:
Large bowlSpatula/wooden spoon and/or electric mixerTeaspoons or small scoopBaking sheets lined with parchment paper or SilpatMeasuring spoons and cupsTwo small bowlsTwo small spatulas/knives
Software:
For the cookies1/2 cup white sugar1/2 cup brown sugar (packed)1/2 cup butter1 egg2 cups flour3 heaping tablespoons cocoa powder1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon vanilla extract1 cup milkFor the icing4 tablespoons butter1/4 teaspoon salt2 1/2 cups powdered sugar3 tablespoons milk1 teaspoon vanilla extract1 ounce bittersweet chocolate (melted)
Preheat oven to 350 degrees (F)Cream together butter, sugar, and brown sugarAdd egg, vanilla, and salt and mix until combinedMix in cocoa, baking soda, and baking powderAdd about half the flour and mix to combineStir in milk and remaining flourScoop or spoon dollops of batter onto lined cookie sheets - make sure to leave space betweenBake 10-12 minutesAllow to cool and remove from cookie sheets
Combine all ingredients except the chocolateMix until well combined and fluffySeparate into two portions and stir melted chocolate into one
Lift cookies off the cookie sheetsFlip each cookie over, and using the small knives or spatulas, cover half of the base of each cookie with chocolate icing, and the other with plain icingEnjoy!
These keep well wrapped individually in plastic wrap, especially if kept cool. If you're going to keep them in the fridge for a while, it's advisable to leave them out for a few moments before eating as the frosting can get a bit firm.
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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