This are probably my top favorite cookies, followed by the Chocolate Buttersweets. I love just popping these into my mouth. Chocolate upon chocolate. Makes about six dozen, depending on 1) how big you make them and 2) how much dough you eat during the process.
Ingredients for cookies:
1 cup margarine or butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 oz (2 squares) unsweetened chocolate, melted and cooled
1 egg
2 1/2 cups all purpose flour
Directions:
In a large bowl cream the margarine and sugar until light and fluffy. Blend in vanill, chocolate and egg.
Lightly spoon flour into measuring cup. Level off. Gradually add flour to creamed mixture, mix well.
Chill dough 30 minutes for easier handling.
Heat oven to 375 degrees.
Shape dough into 1" balls, place 2" apart on ungreased cookie sheets.
With thumb, make imprint in center of each cookie.
Bake at 375 for 8-10 minutes. Let cool 1 minute before removing from cookie sheets.
Fill with chocolate filling (see below.)
Chocolate Filling:
6 oz (1 cup) semisweet chocolate chips
2 Tablespoons corn syrup
1 Tablespoon water
1 Tablespoon margarine or butter
1 teaspoon vanilla extract
In small saucepan melt chocolate chips, corn syrup, water and margarine over low heat, stirring constantly.
Stir in vanilla. Spoon approx.1 tsp onto each cookie.
Enjoy!
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