This cookie is a cross between a cookie and cupcake. It has the consistency of the top of a cupcake but the size of a cookie. I took them to Luke's volleyball tournament this weekend and they were easy to transport And they tasted good so I would definitely make them again.
Ingredients:
1 cup shortening (I used 1/2 cup shortening and 1/2 cup butter)
1 cup sugar
3/4 cup packed brown sugar
3 eggs, separated
2 teaspoons red food coloring (If you are using paste, add 2 tsp water)
4 cups flour
3 tablespoons baking cocoa
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 cups (12 ounce) semi-sweet chocolate chips
FROSTING
1-1/2 cups butter, softened
3-3/4 cups confectioners sugar (powdered sugar)
1/8 teaspoon salt
3 to 4 tablespoons milk
Directions:
- In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg yokes and food coloring. Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
- In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. Drop by tablespoons 2 in. apart (I used a scoop) onto greased baking sheets. Bake at 350 degrees for 12 - 14 minutes or until set. Remove to wire tacks to cool completely.
- In a large bowl, beat butter, confectioners sugar and salt until completely blended. Add enough milk to achieve desired consistency. Frost cookies; sprinkle with decorative sugars ( I used coarse white sugar). Store in airtight container or freeze up up to 1 month. Makes about 7 dozen.
Nutrition Facts:
1 cookie equals 124 calories, (OUCH) 7 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg soduim, 16 g carbohydrate, trace fiber, 1 g protein.
