Double Chocolate Cookies

Cookies

  • 3 squares (1 oz each) unsweetened chocolate
  • 1/2 Cup butter, softened
  • 1/2 Cup firmly packed lt brown sugar
  • 1/2 Cup granulated sugar
  • 1 egg
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 3/4 Cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Frosting

  • 2 squares (1 oz each) unsweetened chocolate
  • 2 Tablespoons butter
  • About 2 Cups confectioners’ sugar
  • 1/4 Cup hot milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Cookies:  Preheat oven to 375 degrees. Melt chocolate and cool. In mixer bowl, cream butter and sugar at med speed. Beat in egg and cooled chocolate until light and fluffy. Add buttermilk, and vanilla and mix thoroughly. In separate bowl combine flour, soda and salt. Add gradually to chocolate mixture until well blended. Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheets. Bake 5 to 6 minutes. Cookies will be soft. Carefully remove to wire rack to cool. Frost when cooled. Makes about 4 dozen.  Frosting: in top of double boiler melt chocolate and butter. Remove from heat and allow to cool to lukewarm. Meanwhile in small mixer bowl at low speed combine sugar, milk and salt and beat until sugar is dissolved. Add chocolate mixture and vanilla. Beat 3 minutes. Cool about 10 minutes, stirring occasionally.

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