Frosted Chocolate Cake Cookies

Chocolate Cake Cookie Dough:
½ cup soft butter
¾ cup sour cream
½ cup vegetable oil
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
3 ½ cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1  teaspoon salt
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Chocolate Buttercream Frosting:
1 cup semi-sweet chocolate chips
1 cup heavy cream
3 tablespoons corn syrup
3 cups powdered sugar, measured, then sifted
3/4 cup dark cocoa powder, measured, then sifted
1 cup soft butter
1 ½ teaspoons vanilla extract
Pinch of salt
2 tablespoons milk

• In a large bowl, cream the butter, sour cream, oil, and sugar with an electric mixer on medium-high speed for about 2 minutes, or until light and fluffy.
• Add the eggs and vanilla. Stir just until combined—do not overmix.
• Add the dry ingredients: cocoa, flour, baking soda, baking powder, and salt. Mix until the dough is fully incorporated.
• Scoop the dough into 28 equal balls. (Approximately 1.75 oz each.) Chill the dough balls for 3+ hours.
• Gently roll the chilled dough into balls and place on a greased or parchment-lined aluminum baking sheet.
• Bake at 350 degrees for 14+ minutes. 
• Allow cookies to cool completely. 
• Melt chocolate chips into cream. Stir in corn syrup until smooth. Let the mixture come to room temperature.
• Sift powdered sugar and cocoa into a large mixing bowl. 
• Add butter, vanilla, salt, and milk. 
• Mix on medium-high speed for about 2 minutes, or until the frosting is smooth.
• Hand-stir in melted chocolate mixture.
• Spoon the frosting into a piping bag or gallon-size freezer-strength Ziploc.
• Pipe swirls of Chocolate Fudge Frosting on top of cooled cookies.
• Let the frosting set. Share!