Cookies topped with excessive frosting and then dipped in chocolate. Yes, that’s what we’re talking about today. Clearly the size of the swirl is up to you. But really, go big or go home, right? Yes, these are over the top…but aren’t they fun?! And it’s all about the frosting, isn’t it? I mean unless you are one of those people who at birthday parties who asks for a “small” piece…or have ever uttered the words, “too much frosting”, “too rich” or “too sweet”. If any of those phrases apply, let’s just agree to disagree. In my life, it’s either a corner piece topped with a buttercream rose or nothing. So here we are. Hi Hat Chocolate Cookies. The base cookies that I made for this recipe are actually perfect on their own, if you’re looking for a chocolate cookie. They’re a soft chewy chocolate chocolate chip cookie. You’ll only need a large teaspoon sized amount of dough for each cookie. They spread a decent amount. They’ll look like this when they’re baked… Let them cool and whip up a batch of my Favorite Vanilla Buttercream. I filled a piping bag and attached a large tip to the bag. You could also use a large zip-top bag with the corner snipped off. Then pipe the desired amount of frosting up on there… Then chill the cookies while you prepare your coating. It’s just a little vegetable oil and chocolate chips. Melt them together… Then get to dipping, allowing the excess to drip off. How pretty are these? Annnnd if you get bored of dipping, run out of frosting (if you’re heavy-handed like me) or are just in a sprinkles mood… Can’t go wrong! Check out Confessions of Cookbook Queen for my inspiration for these cookies! she did GORGEOUS Red Velvet Hi Hat Cookies for the holidays.
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