Chocolate Bon-Bon Drops
Chocolate Bon-Bon Drops
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| Yield: | approx. 2 dozen cookies, depending on size |
Ingredients
Chocolate Cookies
- 12 tablespoons butter, softened
- 1/4 cup Double-Dutch Dark Cocoa or Dutch-process (European-style) cocoa
- 1 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
Vanilla Glaze
- 2 cups confectioners' sugar, sifted
- 1/4 cup heavy cream OR half and half OR milk
- 1 tablespoon vanilla bean paste or vanilla extract
Directions
1) Place all the cookie dough ingredients in the bowl of your stand mixer. Beat on medium speed until a soft, smooth dough is formed. Remove from the bowl, and shape into a 3/4" thick disc. Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.
2) Preheat the oven to 350°F. Line two baking sheets with parchment paper. Shape the dough into small balls, about the size of a large gumball (a teaspoon cookie scoop is a huge help here). Space evenly on the cookie sheet, leaving about 2" between cookies. Bake for 7 to 10 minutes. Watch the cookies carefully to avoid scorching the bottoms.
3) Remove the cookies from the oven and allow to cool slightly on the pans while you prepare the glaze. For the glaze, blend the sifted confectioners' sugar with the heavy cream and vanilla bean paste. This glaze will be thick, almost icing consistency. If you use half and half (or milk) and vanilla extract, the glaze will be much thinner and not as rich.
4) Using a teaspoon, portion the glaze over the barely warm cookies. You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well. Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles. Store any leftovers at room temperature for up to a week.
Reviews
- 12/22/2011
- Great little cookie and so easy to make a double batch!! perfect!
- 12/01/2011
- These won me first place at a cookie swap! Everyone LOVED them!
Congratulations! ~Amy
01/24/2011- Loved the texture of the cookie -- reminded me of a cakey brownie! I found the glaze way too sweet for my taste though.
- 07/24/2010
- I forgot to say I used I Can't Believe It's Not Butter light (from the tub) rather than butter, and the consistency and taste worked out.
- 07/24/2010
- These were awesome! I topped each one with a chocolate chip because I had no chocolate drops or cherries. I also substituted white whole wheat flour for about a third of the flour, and nobody could tell. The only downside was the glaze/topping-- I used vanilla extract and milk, using about half the recommended amount of milk, and it was wayyyyy too runny-- like a very thin glaze. So, I added more powdered sugar, which helped. Still didn't look exactly like the picture, but they were still cute. I would add much less liquid if you are using milk/extract.
- 05/04/2010
- These were absolutely wonderful! I made this recipe for Easter, and it was a big hit. Everyone loved them, especially the children. I plan on making them again this weekend for Mother's Day.
- 01/29/2010
- Absolutely delicious, and dead easy. The second time I made them I doubled the recipe for the dough only, and omitted chilling, to make a sort of sublime home-made Oreo. The rsponse to these was amazing, and they were really delicious.
- 12/25/2009
- These are fantastic, and it's such a simple recipe! I also made a vegan version using Earth Balance soy margarine instead of butter. Equally delicious.
- 12/15/2009
- I made these cookies for a family cookie swap last week. They were delicious! I did not have the chocolate drops for the top so I used Cadbury Christmas candies. (they have a red, green or white shell over a chocolate center) they worked out very well.
- 12/13/2009
- I made this recipe exactly as written (unusual for me) and it came out perfectly. They look just like the photograph--are adorable and most important, delicious. They were easy to make, fun to roll into shape, and better than you'd think with the few ingredients. Thanks.
