Description:

Chocolate cookies with frosting and topped with coconut

Source:

Angela Creighton

Serves/Makes:2 dozen

Ingredients

• 7 tbsp (100 ml) butter, unsalted
• 3/4 cup (175 ml) flour
• 1 tsp (5 ml) baking powder
• 1 pinch salt
• 1/3 cup (80 ml) unsweetened cocoa powder
• 1/3 cup (80 ml) sugar
• 1 bag (6 oz (168 grm).) chocolate chips
• 2 eggs
• Frosting:
• 3 tbsp (45 ml) butter or margarine, softened
• 1/4 cup (60 ml) unsweetened cocoa powder
• 1-1/2 tsp (7 ml) boiling water
• 3/4 cup (175 ml) confectioners' sugar
• 1/2 cup (125 ml) shredded coconut for sprinkling

Preparation

• Preheat oven to 350 degrees (175 C.) F.
• Grease cookie sheets.
• Sift flour, baking powder, salt and cocoa into a large mixing bowl.
• Cut the butter into small pieces and add to mixture, mixing well.
• Add eggs and mix until well blended.
• Wet hands with cold water and roll tbspful-sized dough into balls.
• Place on cookie sheets 3 inches apart.
• Bake 13 to 15 minutes.
• Transfer to wire racks to cool.
• Frosting:
• In a large bowl, cream the butter.
• Add in cocoa and boiling water, stirring until smooth.
• Add powdered sugar and beat until frosting reaches a spreadable consistency.
• If frosting seems too thick, add water.
• If it seems too thin, add powdered sugar.
• Spread on cooled cookies.
• Top cookies with a sprinkling of coconut.

Comments

Very rich.