If you are looking for a cookie that doubles as a brownie, look no further.
These cookies are very easy to make and are a crowd pleaser. The icing originally called for strong, hot coffee. The substitution of either amaretto or hazelnut flavored coffee creamer improves the flavor tremendously.
These cookies will spread when they are baked. The addition of more flour will make a cookie that spreads less and has a more cake-like texture. Start with an additional one-half cup of flour.
Please note this recipe does not include the additional flour mentioned in the above paragraph
2 1/2 squares unsweetened chocolate
1/2 cup butter or margarine; room -temp
1 cup sugar
1 large egg
1/2 cup milk
1/2 tsp vanilla extract
1 1/2 cups flour (this does not include the additional flour)
1 tsp baking soda
1 cup chopped nuts
2 tbs butter or margarine; melted
2 cups powdered sugar; sifted
2 1/2 tbs unsweetened cocoa
2 tbs amaretto or hazelnut coffee creamer
Preheat oven to 350 degrees. Grease cookie sheets
and set aside.
Melt unsweeted chocolate in the microwave in 30 second intervals; stir well each time. Make sure it is smooth with no lumps.
In large mixer bowl, cream butter and sugar.
Add egg, milk and vanilla, beating until smooth; set aside.
Add the flour with baking soda, adding in small additions, beating well after each addition
Stir in melted chocolate and nuts.
Drop batter by tablespoons onto prepared cookie sheets.
Cookies will spread a bit in baking. Bake in preheated oven for 12-15 minutes. Remove immediately to rack to cool. Cool completely.
Prepare icing by mixing together all ingredients except coffee creamer (or coffee). Add either liquid, 1 tbs at a time until a glossy, spreadable texture is achieved. Ice the center of each cookie.
Makes about 24 cookies.