High Hat Cookies are a delightful treat that combines rich, fudgy chocolate cookies with fluffy, sweet marshmallow frosting. Each bite offers a perfect balance of decadent and airy textures, making them irresistible for any occasion. The cookies are baked to perfection in just 30 minutes, while the frosting adds a playful, cloud-like finish that’s as fun to make as it is to eat. With a hint of vanilla and a smooth chocolate base, these cookies are a nostalgic yet sophisticated indulgence.
These cookies are not only a feast for the taste buds but also a joy to share, yielding 42 servings for your next gathering. The creamy frosting contrasts beautifully with the chewy cookie, creating a sensory experience that’s both comforting and exciting. In just over an hour, you can whip up a batch that’s sure to impress, leaving everyone reaching for seconds. Perfect for holidays, parties, or a cozy night in, High Hat Cookies are a timeless treat that brings smiles with every bite.
Ingredients for High Hat Cookies
- Cookies:
- ½ cup salted butter, cut into Tbsp-sized pieces (1 stick)
- 2 cups semisweet chocolate chips
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs + 1 yolk, lightly beaten
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 Tbsp cocoa powder
- 1 tsp cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Frosting:
- 2 ½ cups sugar
- 6 egg whites, room temperature
- ⅓ cup water, room temperature
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- Chocolate Coating:
- 3 cups dark chocolate chips
- 3 ½ Tbsp canola oil (vegetable oil works too)
- Sprinkles for decorating (optional)
Step-by-Step Instructions
- Prepare the Cookies:
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a large microwave-safe bowl, combine butter and chocolate chips. Microwave for 30 seconds, stir, and repeat at 15-second intervals until melted.
- Stir in sugars, eggs, and vanilla until well combined.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the butter mixture until fully combined.
- Drop dough by rounded 1 ½ Tbsp scoops onto parchment paper, pressing down slightly. Bake for 10-11 minutes, then cool on the sheet for 5 minutes before transferring to a rack to cool completely.
- Make the Frosting:
- Fill a medium saucepan with 1 ½” of water and bring to a simmer over medium-high heat.
- In a heat-proof bowl, combine sugar, egg whites, water, cream of tartar, and salt. Whisk until foamy.
- Place the bowl over the simmering water and whisk constantly until sugar dissolves (about 4 minutes).
- Transfer the mixture to a stand mixer and beat with a whisk attachment for 12-15 minutes, until stiff peaks form. Stir in vanilla.
- Transfer frosting to a piping bag and pipe onto cooled cookies, up to 3″ high. Refrigerate for at least 10 minutes.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine dark chocolate chips and canola oil. Microwave for 30 seconds, stir, and repeat at 15-second intervals until melted.
- Let the chocolate cool for 10-20 minutes (it should not feel warm to the touch).
- Dip each frosted cookie upside down into the chocolate, coating the frosting completely. Return to the baking sheet and add sprinkles if desired.
- Refrigerate for at least 10 minutes to set the chocolate. Enjoy!
Perfect Pairings: Serving Suggestions
High Hat Cookies are a showstopper on their own, but they pair wonderfully with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream. For a festive touch, serve them on a platter with a dusting of powdered sugar or alongside fresh berries for a pop of color.
Keep Them Fresh: Storage Tips
Store your High Hat Cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 2 months. If frozen, let them thaw at room temperature for 15-20 minutes before enjoying.
Time-Saving Hacks for Busy Bakers
To save time, prepare the cookie dough a day in advance and refrigerate it overnight. You can also make the frosting ahead and store it in the fridge, then re-whip it before piping. For the chocolate coating, use a double boiler instead of microwaving to avoid frequent stirring and ensure smooth melting.
Equipment Essentials for Success
For this recipe, a stand mixer with a whisk attachment is ideal for the frosting, but a hand mixer works too. Use a piping bag with a large star tip (like Ateco 846) for the frosting, or a ziploc bag with the corner snipped off. A tall, narrow bowl is perfect for dipping the cookies in chocolate without smudging the frosting.
Common Questions Answered
Can I use milk chocolate instead of dark chocolate for the coating?
Absolutely! Milk chocolate will give a sweeter flavor, but adjust the canola oil slightly to maintain the right consistency.
What if my frosting doesn’t form stiff peaks?
Ensure your bowl and whisk are completely grease-free, and beat the frosting a little longer—patience is key!
High Hat Cookies
Ingredients
Cookies
- ½ cup salted butter cut into Tbsp-sized pieces, 1 stick
- 2 cups semisweet chocolate chips
- ¾ cups light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs + 1 yolk lightly beaten
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- 2 Tbsp cocoa powder
- 1 tsp cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Frosting
- 2 ½ cups sugar
- 6 egg whites room temperature
- ⅓ cup water room temperature
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 ½ tsp vanilla extract
Chocolate Coating
- 3 cups dark chocolate chips
- 3 ½ Tbsp canola oil . vegetable oil would also work
- sprinkles for decorating (if desired)
Instructions
- Preheat oven to 350F and line cookie sheets with parchment paper.
- In large, micro-wave safe bowl, combine butter and chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments (stirring in-between) until chocolate and butter are completely melted.
- Stir in sugars, eggs and vanilla.
- In separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Gradually stir flour mixture into butter mixture until completely combined.
- Drop cookie dough by rounded 1 ½ Tbsp-sized scoop onto parchment paper, pressing down slightly.
- Bake 10-11 minutes, allow to cool on cookie sheet for 5 minutes and then transfer to cookie rack to cool completely.
- You’ll need a heat-proof bowl that can rest in a medium-sized saucepan without touching the bottom of the pan. I use my KitchenAid bowl, which doesn’t touch the bottom of my saucepan but rests on the rim instead.
- Fill the bottom of a medium-sized saucepan with about 1 ½” of water.
- Set over medium-high heat and bring to a slow simmer as you prepare your frosting.
- In a heat-proof bowl, combine sugar, egg whites, ⅓ cup water, cream of tartar, and salt. Stir with a spoon until well-combined, and then use a whisk to beat the mixture until it begins to foam.
- Set the bowl over your simmering water and continue to whisk constantly until the sugars have dissolved, about 4 minutes (a good way to check this is to rub a droplet of the mixture between your fingers — so long as it isn’t gritty and you can’t feel the sugar you are good to go. You don’t want the mixture to get too hot).
- Once sugar is dissolved, remove your heatproof bowl and transfer it to your stand mixer.
- Beat with whisk attachment for 12-15 minutes — until stiff peaks are formed.
- Stir in vanilla extract.
- Transfer frosting to a piping bag (I used an Ateco 846 star tip, but any large tip will work — you may even just transfer the frosting to a ziploc bag and snip off a corner) and pipe frosting on top of cooled cookies, up to 3″ high (I prefer slightly less frosting, but this recipe makes enough to put “high hats” on all cookies).
- Place your piped cookies on a baking sheet and place in the refrigerator for at least 10 minutes while you prepare your chocolate coating.
- In a medium-sized microwave-safe bowl, combine your dark chocolate chips and canola oil.
- Microwave for 30 seconds and then stir well.
- Return to the microwave and heat at 15-second intervals, stopping after each one to stir well.
- Once chocolate has completely melted, transfer to a smaller bowl (I chose a tall, not very wide bowl, something ideal for dipping the cookies so that the frosting does not hit the bottom of the vessel).
- Allow to cool for 10-20 minutes (if your chocolate is particularly warm, you may need to wait longer. The chocolate should NOT feel warm to the touch, or it will melt your frosting).
- Once chocolate has cooled, remove cookies from the refrigerator.
- Holding each one firmly by the base, turn each cookie upside down and quickly dip the frosting entirely in the chocolate and return to right-side-up.
- Return to baking sheet and decorate with sprinkles, if using.
- Repeat until all cookies have been dipped, and return to refrigerator for at least 10 minutes for chocolate to harden.
- Enjoy!