From “Milk and Cookies,” by Tina Casaceli. Makes 3-4 dozen.
Ingredients
2 1/2 ounces unsweetened chocolate
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup vegetable shortening
1 cup dark brown sugar
1 large egg, at room temperature
1/4 cup milk
1 teaspoon pure vanilla extract
Chocolate frosting (recipe below)
Slivered nuts for garnish
Directions
Preheat oven to 350 degrees.
Line two baking sheets with nonstick silicone baking mats or parchment paper. Set aside.
Put the chocolate in the top of a double boiler over simmering water, and stir frequently for about 4 minutes, or until the chocolate has melted. Remove from the heat and set aside.
Combine the flour and baking soda in a mixing bowl. Set aside.
Put the shortening in the bowl of a standing electric mixer fitted with the paddle attachment. Begin beating on low to soften. Add the brown sugar, increase the speed to medium and continue to beat for two minutes. Add the egg, milk and vanilla, beating to incorporate.
Reduce the speed to low and add the melted chocolate, beating to incorporate. Gradually add the flour mixture and beat to just blend, then remove the bowl from the mixer and scrape the paddle clean.
Drop the dough by the heaping tablespoonful, about 2 inches apart, onto the prepared baking sheets. If desired, dampen your fingertip and round off the edges slightly to give a neater finish to the baked cookies.
Place in the oven and bake for about 10 minutes, or just until the center is set. Do not overbake or the cookies will be dry and harden very quickly.
Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.
When cool, lightly coat the top of each cookie with frosting and place a nut (walnut or almond) in the center.
Chocolate Frosting
Ingredients
2 ounces unsweetened chocolate
2 teaspoons unsalted butter, cut into small pieces, at room temperature
1 tablespoon strong brewed coffee, plus more if needed
1 cup confectioners’ sugar, sifted
Directions
Put the chocolate in the top of a double boiler over simmering water. Heat, stirring frequently, for about 4 minutes, or until chocolate has melted. Remove from the heat. Begin adding bits of butter, beating until the chocolate is smooth and shiny, and quickly whisk in the 1 tablespoon of coffee.
Put the confectioners’ sugar in a mixing bowl. Using a wooden spoon, stir the melted chocolate mixture into the sugar, beating until glossy. If the frosting is too thick, add more coffee, a bit at a time, to reach spreading consistency.
