Chocolate cookie

 This is a rich chocolate Oort gooey cookie  mmmmm  remember to make these into hockey puck shaped cookies and freeze for future baking  as an alternate idea, these would be good filled with hot fudge or peanut butter.  

1 1/2 cups salted butter softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
3 eggs
2 tbsp corn syrup
1 tbsp vanilla (yes that’s tablespoon)
3 3/4 cup flour

1 cup dutch processed cocoa powder
1 tbsp cornstarch
2 tsp baking soda
1 tsp salt
1 1/2 cups semi sweet chocolate chips

Chocolate Fudge Frosting

3/4 cup salted butter softened
4 oz cream cheese softened
1 cup dutch processed cocoa powder*
4 cups powdered sugar
1 tbsp vanilla
milk to thin, if needed

Preheat the oven to 350°.
To make the cake:  Cream butter and sugars until fluffy. Add eggs, corn syrup and vanilla. Mix until thoroughly combined.
Add flour, cocoa, cornstarch, baking soda and salt. Mix til all incorporated. The dough will be soft. Fold in the chocolate chips.
Divide the dough out into 12 equal portions, or measure about 1/2 cup of dough per cookie. Roll each portion into a ball then flatten slightly so it looks like a hockey puck.  If using a regular cookie sheet, only put six cookies on per sheet.  
Bake at 350° for 15-17 minutes. You’ll know it’s done when it cracks on top and it no longer looks wet.  Don’t overcook it. I bake my cookies on stoneware so I let them sit on the pan til almost cooled. This gives it a bit of a crispy exterior. 

While the cookies are cooling, make the frosting, by whipping the butter and cream cheese until smooth.

Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup. Add in the cocoa powder andthe vanilla.  Add milk 1 tsp at a time until you've reached your desired consistency.  Add the frosting to a piping bag fit with a large closed star (2D) tip. Pipe the frosting onto the warm cookies in a spiral, starting in the center of the cookie working your way out.
Serve warm.