Referee Cookies
Submitted by Ron
Referee cookies with chocolate cocoa dough loaded with semi-sweet chocolate chips, decorated with white chocolate stripes piped on top. A fun game-day treat that looks like a referee jersey.
YIELD
3 dozenPREP
45 minCOOK
7 minREADY
55 minThese chocolate cookies are all about the visual gag. Dark cocoa dough studded with semi-sweet chocolate chips gets baked into round cookies, then white chocolate is piped in thin stripes across the top to mimic a referee’s black-and-white jersey. They’re a guaranteed hit at Super Bowl parties, tailgates, or any sports-themed event.
The cookie itself is a soft, chewy, brown sugar-based chocolate drop loaded with two full cups of semi-sweet chocolate chips. Seven to 9 minutes in the oven is all they need, and the directions are emphatic: DO NOT OVERBAKE. These should come out looking slightly underdone. They firm up on the sheet during the 2-minute rest.
The white chocolate icing is low-tech and clever: melt white chocolate chips with a touch of shortening in a heavy resealable bag in the microwave, knead the bag smooth, snip a tiny corner, and pipe directly onto the cooled cookies. No piping bags, no tips, no pastry skills required.
Kitchen Tips
- Pull the cookies at 7 minutes and check. They should look barely set. The brown sugar keeps them soft as they cool
- Cool completely before piping the white chocolate stripes. Warm cookies melt the icing on contact
- Melt the white chocolate on medium microwave power in 1-minute intervals, kneading between. High power scorches white chocolate
- Cut the tiniest tip possible off the bag corner. Thin stripes look more like referee stripes than thick ones
Variations
- Use peanut butter chips instead of semi-sweet for a chocolate-PB referee cookie
- Pipe numbers on a few cookies with the white chocolate for jersey-style personalization
- Skip the stripes and dust with powdered sugar through a stencil for a different sports theme
Ingredients
Directions
Preheat oven to 375℉ (190℃) F (190 degrees C). Place sheets of foil on countertop for cooling cookies.
For cookies, combine brown sugar, shortening, water.
Beat at medium speed of electric mixer until well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt.
Mix into creamed mixture at low speed just until blended.
Stir in chocolate chips.
Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart.
Bake on baking sheet at 375℉ (190℃) F (190 degrees C) for 7 to 9 minutes. DO NOT OVERBAKE.
Cool 2 minutes on baking sheet.
Remove cookies from pans onto foil to cool completely.
For icing, place white chocolate chips and shortening in heavy seal. Microwave on medium.
Knead bag after 1 minute.
Repeat until smooth (or melt by placing bag in bowl of hot water).
Cut tiny tip off corner of bag.
Pipe thin stripes on cookies.
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