step 1
Preheat the oven to 350 degrees F (180 degrees C). Line three baking sheets with parchment paper and set them aside.
step 2
In a medium bowl, whisk together the All-Purpose Flour (3 cups), Corn Starch (2 Tbsp), Milk Powder (1 Tbsp), and Baking Powder (2 tsp), and set aside.
step 3
In a large bowl, using a hand-held mixer or stand mixer fitted with a paddle attachment beat the Unsalted Butter (1 cup) and Granulated Sugar (1 cup) on medium speed until completely creamy and fluffy for about 3 minutes.
step 4
Scrape down the sides and add in the Farmhouse Eggs® Large Brown Eggs (2) one at a time, beating well between each is fully mixed in. Add Pure Vanilla Extract (1 Tbsp) and beat until well combined.
step 5
Scrape down the sides and add in the flour mixture, 1/2 at a time, mixing just until blended. Add the remaining flour mixture and again mix just until blended.
step 6
Using a large cookie scoop (3 Tbsp size), scoop out cookie dough and roll it into a ball with your hands. Repeat with remaining dough.
step 7
Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
step 8
Flatten the cookie dough by gently pressing your palm or fingers down gently to slightly flatten each cookie to about 1/2-inch thick.
step 9
Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy. Remove from the oven and allow cookies to cool on the baking sheets.
step 10
Prepare the Fudge Frosting. Once cookies have cooled, combine Milk Chocolate Chips (2 cups), Heavy Cream (3/4 cup), and Salt (1/4 tsp) in a large bowl. Microwave the chocolate mixture at 50 percent power in 30-second increments, stirring between each, until melted and smooth.
step 11
Whisk Powdered Confectioners Sugar (1 cup), Dutch Processed Cocoa Powder (1/2 cup), Espresso Powder (1/2 tsp), Pure Maple Syrup (1 1/2 Tbsp), and Pure Vanilla Extract (1 tsp) into chocolate mixture until smooth. Frosting should be the texture of thick brownie batter and register about 95 degrees F (35 degrees C).
step 12
With a hand mixer, beat on medium speed until smooth; add additional milk or half & half as necessary until the frosting is spreading consistency. If your frosting is too thin, add a little bit of powdered sugar and beat until light and fluffy.
step 13
Flip cooled cookies upside down on the baking sheets. Spoon about 1/4 cup of frosting on the flat side of each cookie, and swirl with the back of a spoon to create a mound of fudge frosting.
step 14
Let cookies sit at room temperature until frosting is set, about 2 hours.
step 15
Once the frosting is set, chill in the fridge until ready to serve. Allow frosted cookies to set completely before storing. Keep parchment paper between each layer or place cookies in individual self-sealing bags for easy freezing and serving.
