Recipe by Trisha W
Many years ago this recipe was given to me as a recipe that was one of (or like)Fannie Farmer's chocolate cookies. My recent research shows that Fannie Farmer lived and published a cookbook in the late 1800's. I have never seen one of her cookbooks though her recipes remain popular.
Top Review by WadgieThomas
I have also made these for years, but misplaced the cookbook as we started cooking vegan. Now that pasture eggs are available at farmer's markets, I will make these cookies again. Thank you so much for reprinting the recipe. These are my daughter's favorite cookies. It's all in the chocolate and vanilla, so try different types of vanilla and chocolate until you find ones that taste the best to you. Also, do not substitute any other fat for the shortening (we use a vegan palm oil shortening) as butter/margarine/coconut oil detracts from the simple yet intense flavor of the cookie. There is really nothing like it!
- 3⁄4 cup shortening
- 1 cup sugar
- 1 egg
- 2 ounces unsweetened chocolate squares, melted
- 2 tablespoons milk
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- 2 cups flour
Directions See How It's Made
- Cream shortening, gradually adding the sugar, creaming well.
- Beat in the egg, chocolate, milk, vanilla and salt.
- Gently, but thoroughly, stir in the flour.
- Put through a cookie press or drop by level teaspoon fulls, 1 inch apart on ungreased cookie sheets.
- Bake at 375 degrees for about 8 minutes.