These thick cake-like cookies are a recipe from my mom. She made them all the time when I was growing up. Her recipe calls for milk, but all I had on hand was whipping cream and they turned out GREAT!
This was a busy week and these were just a last-minute dessert for friends. Quick and easy- you can top them with a chocolate glaze or frosting. I used my favorite buttercream frosting- so yummy, but since it doesn’t harden completely they weren’t stackable. This is a great recipe to have handy for a busy week that still needs dessert in it!
- 1 c. brown sugar
- 1/2 c. margarine
- 1 egg
- 1/3 c. heavy whipping cream
- 2 1/2 c. flour
- 1/2 t. baking soda
- 1/4 t. salt
- 2 squares of unsweetened baking chocolate (melted)
- 1 t. vanilla
- 1/2 stick of salted butter
- 1/2 stick of unsalted butter
- 3/4 c. powdered sugar
- 1 t. vanilla (use clear if you want your frosting to stay nice and white)
- Preheat oven to 350 degrees.
- Cream sugar and margarine together.
- Add egg, cream and vanilla and mix well.
- Add sifted soda, salt and flour and mix well.
- Add melted chocolate last and mix until completely combined.
- Using a Medium cookie scoop, spoon cookie dough out onto cookie sheets covered in parchment paper (makes 24-28 cookies).
- Bake at 350 for 10-12 minutes.
- Cool completely on parchment paper.
- Place (room temp) butter in mixing bowl with powdered sugar and vanilla.
- Beat on high until very light and fluffy.
- Frost cookies and enjoy!
My thoughts: Only one– the cookie dough is AMAZING….amazing……I don’t recommend the eating of cookie dough that contains raw eggs. You definitely shouldn’t do it…..or let your kids do it……….. soooooooooo good…….