It has been quite the week. Classes started on Monday for the first summer semester (hence, my extended absence here). For this session, I'm teaching two classes I've never taught before. With a book I've never used. In a condensed, 5 week class. For 1.5 hours each. Everyday. At 8 am.
It's been kinda rough.
A week like this requires chocolate. And sugar. And butter.
So, I made these for a couple amazing friends. Making others "Thank You" cookies gets your mind off things like Powerpoints that need to be made, names that need to be learned, and activities that needs to be completed.
And, with a few left over, I fueled myself with chocolate-covered sugar cookie bites to keep chugging along despite too little sleep and too much distraction.
It'll get easier. Soon, I'm sure. In the mean time, cookie bites =)
Chocolate-Covered Sugar Cookie Bites
Dough recipe adapted from Tasty Kitchen
Makes about 45
- 1 c butter, softened
- 2 c sugar
- 4 eggs
- 2 tsp vanilla
- 5 c flour
- 1 tsp salt
- 1/2 tsp baking soda
- 3 tbsp butter, melted
- 1/2 c cocoa powder
- 2 1/2 c powdered sugar
- milk (about 2-3 tbsp)
- chocolate chips, for garnish
Preheat the oven to 350 degrees. Start by creaming the butter and sugar in a stand mixer. Add the eggs, one at a time, mixing in between. Add the vanilla and incorporate it well. In a separate bowl, combine the flour, salt and baking soda. Add the dry mixture to your stand mixer, half at a time, and mix just until combined.
Pour the dough into a 9x13 pan that has been lined with parchment paper (or greased really well).
Pat the dough flat into the pan.
Bake the cookie for about 40 minutes, just until the edges start to brown.
After the cookie has cooled for about a half hour, carefully remove it from the pan and allow it to cool completely on a wire rack. Once cool, cut the edges off and cut the cookie into small squares (I made 8 squares by 6 squares).
Prepare the icing by whisking together the melted butter, cocoa, and powdered sugar. Add milk until the icing is thin enough to drip, but not too thin. I used the back of a spoon to break apart some of the powdered sugar lumps.
Place the cookie squares on a wire rack that is situated on top of parchment paper or wax paper (for easy clean-up). Drizzle the chocolate icing over the cookie bites. Top them with a chocolate chip for decoration and easy storage (the chip keeps the plastic wrap or aluminum foil from sticking to the icing). Allow icing to harden before storing.