Great variation on classic chocolate cookie recipe.
- 1 cup sugar
- 1/2 cup butter or margarine — softened
- 1/3 cup buttermilk
- 1 teaspoon vanilla
- 2 ounces unsweetened baking chocolate — melted and cooled
- 1 egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts
- Chocolate Frosting — (recipe follows)
- 2 ounces unsweetened baking chocolate
- 2 tablespoons butter or margarine
- 2 cups powdered sugar
- 3 tablespoons hot water
Heat oven to 375º. Grease cookie sheet. Beat sugar, butter, buttermilk, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Chocolate Frosting.
Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)
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