I was on Pinterest the other day (my new addiction!), and came across an idea for gingerbread faces. No bodies of girls or boys, just a round cookie decorated with candy and icing to create cute little smiley faces. I wasn’t really in the mood for gingerbread cookies after these though, so I decided to try the same idea but with chocolate chip cookies instead.
I used this recipe off of Sally’s website because I was intrigued by the use of dark brown sugar and cornstarch which I hadn’t seen in any other recipe. The dark brown sugar adds a different texture than you normally find, as well as a level of caramel flavour, and the cornstarch makes them nice and chewy. The only changes I made were to not refrigerate the dough for the 30 minutes recommended because I wanted them to spread out as much as possible so there would be lots of decorating room. I also used a mixture of 50% cocoa chocolate chips and milk chocolate instead of regular semi-sweet.
After they were completely cool, I whipped up a simple batch of icing using milk and icing sugar. To pipe on the icing, I used a ziploc sandwich bag with an end cut off. More details will follow in the recipe.
You can decorate these with any sort of candy you want. I used Smarties and these cute little Christmas chips I found at the grocery store this year. So fun for decorating, I’m going to use them for sugar cookies too!
Chocolate Chip Cookie Smiley Faces
3/4 cup butter, softened to room temperature
3/4 cup dark brown (Demarra) sugar
1/4 cup sugar
1 large egg
2 tsp vanilla
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt (I used less since I used salted butter)
3/4 cup 50% cocoa chocolate chips
1/2 cup milk chocolate chips
Line an ungreased cookie sheet with parchment paper or silpat. Set aside. Preheat oven to 350 F.
In a large bowl using a hand-held mixer, cream the butter and sugars together on medium speed until fluffy and light in colour. Mix in egg and vanilla. By hand, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky.
Drop tablespoonfuls of dough onto cookie sheet. Bake for 8 to 10 minutes, until barely golden brown around the edges. Sally says to make sure NOT to cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
1/2 cup icing sugar
2 tsp milk (or enough until desired consistency is reached)
Mix until everything is combined. Spoon into a zippered sandwich bag, and zip shut. With a pair of kitchen scissors cut a tiny hole and test size by squeezing out a small amount onto a plate. Increase the size of the hole if desired, and have fun decorating your cookies!
CANDY for decorating (Smarties, M&M’s, Skittle, Jelly Tots, Chocolate Chips, etc.)