Anyone like a chocolate cookie??? Who doesn’t! This recipe has been in my family for SO many years. It has been a staple cookie in holiday desserts as well. For some reason (until this week), I had not baked these for a long time. Then, this week, I decided to use the basic cookie for my homemade ice cream sandwiches, (next post I will do)! I had forgotten how good they are and how pretty they look when rolled in powdered sugar.
After you make the dough, be sure that you allow time to chill it. It is a very loose and sticky dough. The recipe says to chill for at least 3 hours, but if in a hurry, I’m sure you could put it in the freezer for much less time. When it has chilled and firmed, you make your little round balls (these cookies do spread when baked, so don’t start with them too big), and then you roll them in powdered sugar. Once baked, that powdered sugar gives them the pretty crinkled look!
Do you all know that you don’t have to use actual squares of unsweetened chocolate when the recipe calls for it (like this one does)? Actually, I never buy it. I always substitute butter & unsweetened cocoa powder. One square or one ounce of unsweetened chocolate is equal to 1 tablespoon of butter and 3 tablespoons of cocoa powder. Just thought you’d like to know. I always keep butter & cocoa on hand, so it is convenient and it is also much cheaper!
I like mine baked at the lower end of the time range so that they turn out to be a softer cookie. When making the ice cream sandwiches (remember, that post is coming), I baked a little longer to be slightly firmer. Whatever way you like them, they are yummy!
- 1/2 cup vegetable shortening
- 1 2/3 cups sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 (1 ounce) squares unsweetened chocolate, melted
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- Powdered sugar
Thoroughly cream shortening, sugar, and vanilla.
Beat in eggs and melted chocolate (or melted butter & cocoa as I mentioned above).
In separate bowl, sift together flour, baking powder, and salt.
Add in the flour mixture alternately with milk.
Chill 3 hours.
Form into 1 inch balls; roll in powdered sugar.
Placed on greased cookie sheet 2-3 inches apart.
Bake at 350°F for 15 minutes.
Cool slightly, remove from pan.