These Dark Chocolate Cookies and Birthday Cake Milkshakes are the perfect low-key version of a birthday celebration. Not too much work, but deliciously impressive. Highly recommend these!
It’s my birthday! Which means I’m one year closer to 30 but not quite there yet. Give me some time. And when I do, I hope to make the most gloriously beautiful birthday cake, and will probably make one of the fantastically magical ones in Sweetapolita‘s Bakebook, because OMG y’all they are out of this world (not like I’m surprised, as I’ve made many of her delicious cakes, cookies, and cupcakes and they always turn out fabulous!)!
It’s not that I don’t love making cakes, or that it isn’t stress-relieving in it’s own right. It’s just that making a cake when there is really just me to eat it isn’t really great logic. I know I’ll have a birthday dinner, but Matt’s so busy with school and traveling, and it’s not a major “speed limit” birthday as my dad calls them… so why take all the time and energy to make a cake, when I really have no room in my fridge for an entire cake? Cookies are much easier to store, and less tedious to decorate.In fact, I didn’t even decorate these cookies at all. They were that good. They didn’t need frosting or sprinkles (although I’m sure they would be delicious with that as well). They were fantastic on their own. A perfectly sweet dark chocolate cookie…not too sweet, like so many cookies are. And paired with the simple vanilla bean birthday cake milkshake? Forget about it. Heaven awaits…
These two recipes paired so perfectly together, it was really the ultimate 29th treat! And seriously, you should get the Sweetapolita Bakebook like ASAP! It is filled with unique delicious sweet treats from cakes to cookies to candy! I can’t recommend it enough and I am SO happy I own it for my next fancy occasion! To get the Sweetapolita Bakebook:
Now on to the recipes!
- 2¾ cups all-purpose flour
- ¾ cup high quality Dutch-process dark cocoa powder
- 1 tsp instant espresso (this is optional but I personally loved it!)
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter at room temperature
- 1 cup superfine sugar
- ½ cup packed light brown sugar
- 2 TBSP milk
- 1 TBSP vanilla extract
- 1 large egg, lightly beaten
- ¼ cup store-bought frosting
- ¼ cup milk
- 6 scoops vanilla ice cream/gelato (I used gelato)
- Pinch of salt
- Whisk the flour, cocoa, espresso powder, baking powder and salt together in a large mixing bowl.
- In your electric mixer fitted with the paddle attachment, beat the butter and sugars on medium until the mixture becomes a "pale paste" (about 2 minutes.
- Add milk, then vanilla and beat well.
- Add egg and beat for an additional minute.
- Reduce mixer speed to lowest setting (on mine it's STIR) and gradually add in the flour mixture, beating just until incorporated.
- Wrap the ball of dough in plastic wrap and press it down into a disc then refrigerate for 1 hour.
- Unwrap the dough and place it between two pieces of parchment paper and roll out the dough to ¼ inch thickness.
- Put the parchment and dough onto a board or cookie sheet and freeze or refrigerate for 15 minutes.
- Preheat oven to 350. Remove top parchment paper and cut out shapes using cutters of your choice. If you are using non-stick baking sheets, place the cookies about 1½ inch apart directly on sheet. If your baking sheet is a standard baking sheet, line the two baking sheets with silicone baking mats or parchment. Freeze for at least 15 minutes (I refrigerated for 30 minutes because I didn't have room in my freezer).
- Bake cookies until edges are firm and center is soft, 12 to 15 minutes. Let cookies cool on baking sheets on wire racks for 10 minutes then gently transfer the cookies to the wire racks and let them cool completely.
- Freeze the glasses you intend to use for at least 30 minutes.
- Place the sprinkles on one small plate and the frosting on another. Dip the glass in the frosting first, then the sprinkles, to create a rim.
- In a blender, mix the milk and ice cream and salt until smooth. (I used a large silicone measuring cup and my immersion blender and it got the job done).
- Pour the milkshakes into the glasses and enjoy!