This is an easy oldie but a goodie that I have not made for close to 25 years now. I lost the recipe I had written down–which upset me since I knew I had made “changes” to it.
I’d seen it way back when in an AARP magazine in a story about the late M.F.K Fischer. It was her recipe. Anyway, after I searched, I found the original and made it, well, ALMOST like it directed. I know I changed the frosting. I did not use the 2 tbs of hot strong coffee because I am not a lover of mocha. I had some amaretto coffee creamer on hand so I used that instead and liked it better.
These had spread more than I remembered, although the original recipe cautions that they do. Only after I’d made them, I remembered I used to add about 1/2 cup MORE flour to stop it spreading so much. Try it both ways. Either way the taste is the same, but the cookie with more flour actually has a little mound in the center.
Here’s the almost-original recipe. Only change is I don’t use coffee in the frosting, I use something else. Feel free to change it back to coffee if you think you’d like it.
Note: this does NOT contain the extra flour I spoke of above.
- 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
- 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.