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‘The Bear’ Chocolate Cake Cookies

'The Bear' cookie recipe

This cookie series is all about the characters in The Bear. The goal is to make cookies representing the characters and their subtle nuances. Whether it’s a dish they enjoy making, their personality in cookie form, or something minor that I picked up on in the show that deserves a little extra attention.

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For the frosting, I made a traditional buttercream jam-packed with two different types of cocoa powder, powdered sugar, heavy whipping cream, and salt for a super-chocolately taste.

Starting off our cookie series inspired by ‘The Bear’ strong with a frosted chocolate cake cookie. If you’ve watched The Bear, you probably have mental pictures of the glorious-looking chocolate cake the pastry chef Marcus debuts in the show. This cookie is an ode to his patient character and the delicious cake he creates for the restaurant.

It appears nothing short of rich, decadent, and full of chocolatey goodness. That’s exactly what we’re trying to emulate with this cookie. I wanted a dark chocolate cookie dough base that’s fudgy and fluffy. Then we needed a chocolate frosting that’s bittersweet and indulgent to top it off.

After all, what’s cake without frosting?

To achieve this sort of richness, I decided to use an incredible brookie recipe from Divas Can Cook for inspiration. My tweaks included adding some black cocoa powder and espresso powder to the formula for that extra chocolatey kick.

Credit: The inspiration for the dough came from Divas Can Cook’s recipe for a Brownie Cookie. However, I’ve made my own adjustments and alterations.)

'The Bear' Chocolate Cake Cookies
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‘The Bear’ Chocolate Cake Cookies

Recipe by Paige Novak-GobervilleCourse: DessertCuisine: AmericanDifficulty: Medium
Servings

12

servings
Prep time

1

minute
Cooking time

15

minutes
Calorieskcal

Frosted Chocolate Cake Cookies Inspired by ‘The Bear’

Ingredients

  • Cookie Dough

  • 6 tablespoons of unsalted butter, melted

  • 6 oz of melted chocolate (I used Ghirardelli 70% bars, but use whatever chocolate you have on hand)

  • 1/2 cup granulated white sugar

  • 1/2 cup dark brown sugar (you can use light brown)

  • 2 eggs

  • 2 tablespoons black cocoa powder

  • 2 tablespoons unsweetened Dutch-processed cocoa powder

  • 3/4 cup flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon espresso powder

  • Frosting

  • 1 stick of room-temperature butter

  • 1 & 1/2 cups powdered sugar

  • 2 tablespoons black cocoa

  • 2 tablespoons unsweetened Dutch-processed cocoa

  • 1/4 cup heavy cream

  • 1/4 tsp sea salt

Directions

  • Melt the 6 oz of chocolate and 6 tablespoons of butter. You can use the microwave or stovetop.
  • Place white sugar, brown sugar, one teaspoon of vanilla, and espresso powder in the bottom of stand mixer with paddle attachment.
  • Give it a quick stir then add the eggs. Let the mixer stir things up at medium speed for around 4 minutes until the mixture is fluffy. Scrape down sides.
  • Next, add your cooled butter and melted chocolate mixture. Mix for another 2 to 3 minutes or until the mixture is cohesive. Scrape sides again to ensure even mixing.
  • Then, you’re going to add all of your dry ingredients. Combine 2 tablespoons of black cocoa powder 2 tablespoons of unsweetened Dutch-processed cocoa powder, 3/4 cup of flour half a teaspoon of baking powder and half a teaspoon of salt. Carefully pour this mixture of dry ingredients into the mixer.
  • Combine at medium-low speed until incorporated, but be careful not to overmix the dough.
  • Once combined, cover your bowl and place the dough in the fridge for a minimum of 25 minutes.
  • Note: If you can’t bake the cookies the same day as when you are making the dough, you can leave the dough in the fridge covered for up to 24 hours. However, you should note it may result in a fluffier cookie, and you’ll have to let the dough come closer to room temperature so it’s scoopable.
  • After chilling, set the oven to 350 degrees Fahrenheit.
  • Line a baking sheet with parchment paper.
  • Scoop 1.5 tablespoons of dough onto a lined baking sheet. Use your hand to slightly flatten the dough ball down so it’s not a round ball but a thick disc shape.
  • Bake for around 11-14 minutes. Cookies will look slightly underdone in the middle but will continue to bake as the rest of the hot baking sheet.
  • Let cool completely before frosting the cookies!
  • Frosting Instructions
  • Place one stick of softened butter into a bowl or stand mixer using the whisk attachment. Whip the butter until it’s pale and fluffy looking.
  • Add 2 tablespoons of black cocoa powder and mix to combine with butter.
  • Add 2 tablespoons of unsweetened cocoa powder and repeat the same process.
  • Carefully add 1/2 cup powdered sugar to the butter and cocoa powder mixture.
  • Pour 1/4 cup heavy whipping cream into the bowl and gently whisk to combine.
  • Add the final 1 cup of powdered sugar plus 1/4 teaspoon of salt to the frosting.
  • Whip for a minute or two to get an airy consistency.
  • Frost the chocolate cookies with this super-chocolatey buttercream.

Notes

  • Credit: The inspiration for the dough came from Divas Can Cook’s recipe for a Brownie Cookie. However, I’ve made a few adjustments and alterations.)

Paige

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