Double Chocolate Reindeer Cookies

Unsalted Butter: Using unsalted butter allows you to fully control the amount of salt going into your cookies.
Brown & Granulated Sugar: This recipe uses a combination of both sugars to ensure a soft, chewy and crunchy cookies
Eggs: Eggs will bind your cookies together.
Vanilla Extract: Will give the cookies are depth of flavor.
All Purpose Flour: The all-purpose flour is perfect for these cookies, it creates a tender cookie.
Cocoa Powder: Dutch processed cocoa powder is the best to use to achieve a rich cookie, as well as balance out the sweetness of the cookies.
Espresso Powder: It helps deepen the chocolate flavor in the cookies.
Baking soda: It’s a leavening agent.
Salt: Any baked goods need salt. Salt is used to balance out the sweetness of any dessert.
Chocolate Chips: The type of chocolate used makes a huge difference in the final outcome of your baked goods, so make sure to use high quality chocolate chips.
Heavy cream: The heavy cream is used to make the buttercream frosting fluffy.
White chocolate chips: The white chocolate chips are used to make the eyes of the reindeer.
Red M&M: The M&Ms are used to resemble the nose of the reindeer.

Keep the remaining chocolate of the Chocolate Antlers for later, as you will need it for the pupil on the eyes.

Wet ingredients: With a whisk, beat butter and sugar together until fluffy and the mixture turns an off-white color.

Mix dry ingredients together.

Scooping: Use a 1,5 ounce cookie scoop

Baking: Bake for 10 to 11 minutes, or until the centre has slightly puffed up.

Frosting: Let cookies cool for 15 minutes, while the cookies are cooling, make the frosting.

Decorating: Add the frosting into a piping bad fitted with an open round tip and frost the top of the cookies

The best way to store these double chocolate reindeer cookies is in an airtight container in the fridge for up to 7 days.

Serving size

Ingredients

Chocolate Buttercream Frosting

Toppings

Instructions

Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

For the chocolate antlers, melt the chocolate chips in a microwave safe-bowl until smooth. Add into a piping bag or Ziploc bag with a small hole snipped in the corner. Pipe the reindeer antlers on to another lined tray with parchment paper. Transfer the chocolate reindeer antlers to the freezer.

With a whisk, beat butter, brown sugar and granulated sugar together until fluffy and mixture turns an off-white color (about 2 minutes). Add the egg and vanilla extract and mix until a smooth consistency.

Add the flour, black cocoa powder, baking soda and salt. Mix until a soft dough forms. Finally, add chocolate chips and mix until combined. Use a 1,5 ounce cookie scoop. Bake for 10 to 11 minutes, or until the centre has slightly puffed up.

Let cookies cool for 15 minutes, while the cookies are cooling, make the frosting. Start off by beating the butter on medium-high until the mixture turns off-white while scraping down the sides of the bowl (about 5 minutes). Then slowly add the powdered sugar until incorporated, mixing on low, increasing the speed to high. Add the cocoa powder and mix. Add heavy cream, vanilla and salt. Whip the mixture until fluffy.

Add the frosting into a piping bad fitted with an open round tip and frost the top of the cookies Next, for the yes, add two white chocolate chips upside down and add a dot of the melted chocolate for the pupil and add the one red M&M for the nose. To finish off the reindeer, add the chocolate antlers. Enjoy!

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