Well, that’ll teach me to post on three hours of sleep. Nice. That’s okay, it’s only the Internet. It’s not forever. Sooner or later, al-Qaeda will succeed in its plot to blow it up into much, much smaller nets. Either that or the Iranians will slowly start unraveling its frayed edges with their many forks.
But, you came here for a belated cookie recipe, and a cookie recipe you shall receive.
As you know, I had some problems with the recipe last weekend. Fifty percent of those problems have been resolved and that’s good enough for me. The chocolatiness has been dramatically improved. However, the cookies are still not ball-shaped in the strict sense of the word.
I tried refrigerating the dough. That didn’t work. I formed them into balls and then froze them. That helped a little. Not a lot. They still ended up looking more like chocolate snickerdoodles, which isn’t the worst thing in the world. As Inne of Vanille & Chocolat suggested, if you want something perfectly spherical, just sandwich two of them together with frosting.
That’s damned right.
Who really cares what they look like, anyway. They’re good.
1½ stick oleo (or butter)
¾ cups brown sugar
2 oz. semi-sweet chocolate, melted
¼ cup milk
1 tsp. vanilla
2½ cups flour
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup confectioner’s sugar
½ cup cocoa
5 Tbsp. milk
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In a large bowl, cream oleo (or butter) with brown sugar. Add melted chocolate and mix well. In a small bowl, mix together milk, egg, and vanilla. Add to the sugar mixture and blend until it really just looks like you’re not making any progress at all. It’ll look gross; it’s just temporary.
Add flour, baking powder, baking soda, and salt. Stir until incorporated. Form into small balls (smaller than a golf ball, bigger than a marble). Bake 10-13 minutes, until tops start to crack. Cool.
For icing, mix together confectioner’s sugar and cocoa. Add milk as needed to get an icing that coats well without being gloppy. You may need to thin it with more milk as you go along. Dip tops of cookies into icing and let sit until firm.
Dava [Barbaresi] Catone
New Haven, Connecticut – Hamden, Connecticut
1921 - 1998
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