https://harrogate.iga.com/Recipes/Detail/6616/
Yield: 5 dozen (2 cookies per serving)
Preparation Time: 20 min, plus 1 hour of refrigerating dough
Cookies: | |||
4 | squares | (4 oz.) unsweetened baking chocolate | |
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3/4 | cup | (1 1/2- sticks) butter | |
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2 | cups | granulated sugar | |
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3 | eggs | ||
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1 | teaspoon | vanilla extract | |
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2 1/2 | cups | flour | |
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Glaze: | |||
1 | tub | (8 oz.) frozen whipped topping | |
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6 | squares | (6 oz.) semisweet baking chocolate | |
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Yield: 5 dozen (2 cookies per serving)
Approximate Nutrient Content per serving:
Calories: | 186.1 | |
Calories From Fat: | 81 | |
Total Fat: | 9.0g | |
Saturated Fat: | 5.6g | |
Cholesterol: | 33.3mg | |
Sodium: | 6.3mg | |
Total Carbohydrates: | 25.5g | |
Dietary Fiber: | 0.9g | |
Sugars: | 16.0g | |
Protein: | 2.2g |
Prepared using unsalted butter. 2 cookies per serving.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Cookies:
Preheat oven to 350 degrees F. Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until dough is easy to handle.
Shape dough into 1-inch balls; place 2 inches apart on greased baking sheets or parchment paper lined baking sheets.
Bake 8 minutes or just until set. (Do not overbake.) Let stand on baking sheet 1 minute then transfer to wire rack. Cool completely.
Glaze:
Place frozen whipped topping and semisweet chocolate in microwavable bowl. Microwave on HIGH 1-1/2- minutes or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 minute. Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is set.
Please note that some ingredients and brands may not be available in every store.
https://harrogate.iga.com/Recipes/Detail/6616/
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