Recipe courtesy of Kimberly "Momma" Reiner and Jenna Sanz-Agero

Chocolate Cloud Cookies

These cookies were given to Patsy's paternal aunt, Lena Manley Flanagan, in the early 1930s by the lovely Regina Nelson. The Nelsons and Manleys have remained family friends for four generations. The cookies were made fairly often, as Patsy usually requested anything chocolate. These double-chocolate cookies have a shiny chocolate icing and are superb with or without nuts. Chocolate Cloud Cookies were truly a find because we have never tasted anything like it. This cookie simulates chocolate air. We paired it with a rich fudge frosting: The combination of light and dense makes for a uniquely scrumptious delight. Place an espresso bean on top of each cookie after icing for visual effect.
  • Level: Easy
  • Yield: Makes about 3 dozen cookies
Share This Recipe

Ingredients

1/2 cup whole milk

1/2 teaspoon baking soda

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup packed dark brown sugar

1/2 cup (1 stick) butter, at room temperature

1 large egg

1 teaspoon vanilla extract

2 ounces unsweetened chocolate, melted

1 warm batch Kossuth Cake Chocolate Frosting (recipe follows)

Kossuth Cake Chocolate Frosting:

2 1/2 ounces bittersweet chocolate

1/4 cup (1/2 stick) butter

2 1/3 cups confectioners' sugar

3 tablespoons hot water, or more as needed

2 egg yolks, beaten (one leftover from the dough recipe)

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Directions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (or use nonstick cooking spray). In a medium bowl, whisk together the milk and baking soda until all lumps are dissolved. Set aside. In a large bowl, whisk together the flour and baking powder. Set aside. 
  2. Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the egg and vanilla. Add the melted chocolate and mix until smooth. Add half of the flour mixture and blend. Slowly incorporate the milk mixture. Add the second half of the flour mixture and blend until smooth. 
  3. Drop the dough by heaping teaspoonfuls onto the baking sheet, leaving at least 1 inch between cookies. Bake for 8 to 10 minutes, until the cookies spring back when touched. Make the frosting while the cookies bake. Remove the cookies from the oven and cool for 1 minute. 
  4. Lift the edges of the parchment paper and transfer the entire sheet of cookies (still on the paper) to a wire rack. If you did not bake the cookies on parchment paper, place wax paper on the rack to keep the frosting from dripping all over, and transfer the cookies individually. While the cookies are still warm, drizzle a teaspoon of the chocolate frosting on each and use the back of a spoon to spread the icing around. 
  5. We like to keep some of the underlying cookie exposed because it is so unusual. Let cool until the frosting sets.

Kossuth Cake Chocolate Frosting:

  1. Place the chocolate and butter in the top of a double boiler (or in a metal bowl nestled in a saucepan of boiling water) over medium heat, stirring regularly. When the chocolate is melted, stir in the sugar. Add the hot water, 1 tablespoon at a time, mixing until smooth. Remove from the heat and gently mix in the egg yolks, vanilla, and salt, stirring after each addition. Blend with a handheld electric mixer on low speed (or by hand) for 1 minute, or until the frosting is smooth. If the frosting is too thick to pour, add more hot water, a little at a time, to achieve a consistency that allows for drizzling.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …