Prep 20 mins
Cook 30 mins
These are a lovely cake-cookie, with a deep chocolate flavor. We made these as a holiday cookie growing up, with a simple powdered sugar frosting. I don't make them often, simply because I will eat too many at once. Hope you enjoy. You may use all butter in lieu of shortening, but I wouldn't recommend using all shortening or margarine. Powdered baking chocolate works fine, too. Be sure to read the conversion chart on the packaging.
- Cream shortening, butter and sugar, add eggs and beat, using a hand held mixer.
- Add melted chocolate, then add in thirds the dry ingredients, milk and flavoring.
- Drop spoonfuls (I use a regular spoon from the utensil drawer) of batter on cookie sheet and bake at 400 for 8 - 10 minutes.
- When cookies have cooled, start making the powdered sugar frosting.
- Begin with powdered sugar, adding about 1 tbl of milk at a time, until it has a consistency of a thin batter.
- Frost cookies, let the frosting harden (if you can wait that long), and enjoy.
These were just too cake like for my personal taste and not sweet enough. I also made the icing a little too thin, which didn't add anything to the flavor. I guess I prefer a chewier cookie. My family didn't really care for them either, in fact most of them were left untouched. Sorry Kirby, just wasn't what I was looking for.
This is just the recipe I was looking for, exactly like the ones my mom use to make. I did use all butter and they turned out wonderful. Wonderfully moist and not overly sweet.