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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Betty Crocker's 1958 Dinner for Two cookbook, chocolate cookies that seem a bit different than other chocolate cookie recipes I've tried. Update: The texture of these is much more like a cake than a cookie or a brownie. To make them more cooking like, I'd recommend using butter instead of shortening and full fat sour cream. Also I've updated to add an icing recipe which really makes these stand out. Ingredients:
1/4 cup shortening |
1/2 cup packed brown sugar |
1/4 cup granulated sugar |
1 egg |
1 unsweetened chocolate square, melted |
1/2 cup sour cream or 1/2 cup evaporated milk |
1/2 teaspoon vanilla |
1 1/4 cups flour, plus |
2 tablespoons flour |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup nuts |
icing |
1 tablespoon butter |
1 ounce chocolate, melted |
1 cup powdered sugar |
Directions:
1. Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft.
2. Heat oven to 375°F
3. Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
4. For icing, melt chocolate and butter together (about 1 minute on High in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. If you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. Spread icing on cookies when cool.
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