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Frosted Chocolate Cookies
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 10 minutes
Indulge in giant double chocolate cookies for the ultimate chocolate fix.
Ingredients:
  • 1 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 egg
  • 2 oz unsweetened baking chocolate, melted, cooled
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped nuts
  • Betty Crocker™ candy sprinkles, if desired
  • 2 oz unsweetened baking chocolate
  • 2 tablespoons butter or margarine
  • 2 cups powdered sugar
  • 3 tablespoons hot water
Instructions:
  • Preheat your oven to 350°F. Grease your cookie sheets generously with either shortening or cooking spray. In a large bowl, use an electric mixer on medium speed to thoroughly blend granulated sugar, 1/2 cup of butter, buttermilk, vanilla, egg, and 2 oz of melted chocolate. Add flour, baking soda, and salt until a dough forms, then gently mix in the nuts.
  • Place level 1/4 cupfuls of dough or use a #16 cookie/ice cream scoop onto greased cookie sheets, leaving about 2 inches of space between each one. Gently flatten them with a fork.
  • Bake for 13 to 15 minutes until the center springs back lightly when touched. Let cool for 1 to 2 minutes, then transfer to cooling racks. Allow to cool completely for about 15 minutes.
  • Melt 2 oz chocolate and 2 tablespoons butter in a 2-quart saucepan over low heat, stirring often. Take off heat. Mix in powdered sugar and hot water until creamy. Adjust consistency by adding more water or powdered sugar if needed. Spread frosting on cooled cookies. Add decorative fork marks and candy sprinkles for extra flair.

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