- Prep Time: 45m
- Cook Time: 15m
- Total Time: 1h
- Yield: 24 cookies
For the Cookies:
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dark unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1 cup Dixie Crystals sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla
- 2 eggs
For the Hi Hat Frosting:
- 2 ½ cups Dixie Crystals sugar
- 6 large egg whites, room temperature
- ½ cup water
- ½ teaspoon cream of tartar
- 1 tablespoon pure vanilla extract
For the Chocolate/Candy Coating:
- 8 ounces green candy melts
- 4 tablespoons coconut oil
- mini chocolate chips to make eye
TO MAKE THE COOKIES
- Pre-heat the oven to 350°. Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, salt, and cocoa powder and set aside.
- In a large bowl beat the butter and sugar until smooth. Add the eggs one at a time, then the vanilla.
- Gradually add in the flour mixture.
- Drop the cookies by rounded tablespoons onto the prepared baking sheets. Bake for about 10 minutes; the center will still be soft.
- Let the cookies slightly cool on the cookie sheet before removing to cool completely on a wire rack.
TO MAKE THE FROSTING
- Combine sugar, egg whites, water, and cream of tartar in the [heat proof!] bowl of a stand mixer Mix until foamy. Remove the bowl from the stand mixer and place it over a pan of
- barely simmering water and whisk by hand until the sugar is dissolved and the mixture is warm to the touch (3 to 5 minutes). Put the bowl back on the stand mixer and with the whisk attachment, beat on high speed until the frosting forms stiff peaks (12 to 16 minutes) Add vanilla and beat until combined.
- Transfer the frosting to two large pastry bags fitted with ½-inch round tips. (this is seriously the trickiest part) Pipe a spiral of frosting into a 2-inch-high cone shape, using about ⅓ to ½ cup frosting per cookie. Transfer the cookies to a baking sheet, and refrigerate while preparing the green chocolate coating.
- In a small saucepan, melt together the candy melts and coconut oil over medium heat, stirring until smooth. If you want to scrape the coating into a bowl that is deeper than the pan you are using that can be helpful; it just needs to be tall.
- Holding each cookie upside down, dip each in the chocolate/candy coating to coat the frosting, allowing excess to drip off. Transfer to a baking sheet filled with a wire rack. I had best results working in small batches and refrigerating immediately.
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