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Frosted Chocolate Cookies

Name: Frosted Chocolate Cookies
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 30
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

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Prep 1 hr 10 min
Total 1 hr 10 min
Servings 30

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Super-size double-chocolate cookies offer super chocolate satisfaction.

By Betty Crocker Kitchens

Updated Dec 22, 2011

Ingredients

Cookies

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

Frosting

2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Make With

Gold Medal Flour

Steps

1

Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
2

Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
3

Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4

In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.

Tips from the Betty Crocker Kitchens

tip 1
A decorating comb makes quick work of the decorative frosting technique used. Find decorating combs in craft or cake decorating supply stores.

Nutrition

290 Calories, 14g Total Fat, 4g Protein, 37g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Cookie

Calories: 290

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 7g; 33%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 160mg; 6%

Potassium: 110mg; 3%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 2g; 7%

Sugars: 24g

Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;