200 grams (7.1 ounces) granulated sugar
155 grams (5.5 ounces) all-purpose flour
45 grams (1.6 ounces) dark cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
140 grams unsalted butter, cubed, plus more for the pan
1 egg
1 pound unsalted butter, at room temperature
2 pounds confectioners' sugar, sifted twice
1/2 cup heavy cream, plus more if necessary
1/4 teaspoon kosher salt
2 vanilla beans, split and scraped
Cooking Channel User
Tastes just like I remember!<br />Notes:<br />- The recipe yielded far more icing than I needed and far less cookie dough. I ended up tripling the dough and still had icing leftover.<br />- I let the cubed butter come to room temp as well.<br />- 48 grams for the dough balls was too large for my liking. I did 20 grams, then flattened them slightly.
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