old-fashioned chocolate cookies

i have no idea of the origins of this recipe. i found it torn out of a magazine or book, stapled to a yellowed piece of notebook paper with someone’s handwritten notes jotted beside it and ingredients crossed out and replaced with new ones. it’s been in my recipe box forever, but i’ve yet to try it. that’s until today. today was the day to see if these ‘old-fashioned’ chocolate cookies would be up-to-snuff to today’s cookie tastes. and for those of you holding your breath to learn the results, you’ll be pleased to know, they were worth the wait!

since the recipe had been tested by some ‘mystery baker’ before me who took the time to make all those handwritten changes, i decided to bake the ‘updated’ version of this recipe incorporating his/her notes. that being said, these cookies are very easy to make. they are not too sweet and a bit cakey in texture. i’m glad i saved this recipe all these years. i’m thinking that these may even move up to the ‘regularly-baked cookie list’ – they are that good!

one side note: you can certainly serve these cookies ‘naked’, but the glaze does give it a little added “oomph”! however, if you’re going to glaze, be sure to give yourself a little extra time, since it takes a few hours to set.

old-fashioned chocolate cookies
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
pinch of salt
2 ounces (2 squares) unsweetened chocolate
1/4 pound (1 stick) unsalted butter
1 cup dark brown sugar, firmly packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup low-fat milk (I used 2% milk)

1. preheat oven to 375 degrees. prepare baking sheets with parchment paper.
2. sift together the flour, baking soda and salt and set aside.
3. cut the butter into 1/2 inch slices and place in a heavy saucepan. Add the chocolate and cook over low heat until melted. remove from heat and stir in the sugar. (the mixture will look curdled)
4. add the egg and the vanilla to the warm chocolate mixture and stir until smooth.
5. stir in half of the dry ingredients. then, very gradually, just a few drops at a time a first, stir in the milk.
6. add the remaining dry ingredients and stir briskly until completely smooth.
7. use a heaping tablespoonful of dough for each cookie, place them 2 – 3 inches apart on the prepared baking sheets.
8. bake for 12 to 15 minutes. the cookies are done when the tops spring back firmly if lightly touched. remove from oven.
9. let stand for about a minute or so and then, with a wide metal spatula, transfer the cookies to racks to cool.
10. once the cookies are completely cool, you can glaze them, leaving a bit of the edge showing on each cookie! (glaze recipe below!)
11. enjoy!
yield: about 20 large cookies.

chocolate glaze recipe
1 ounce (1 square) unsweetened chocolate
1 tablespoon unsalted butter
1 1/2 tablespoons hot water
2 tablespoons whipping cream
1 cup sifted confectioner’s sugar

1. in a double boiler, melt chocolate and butter over low heat.
2. remove from heat and stir in 1 1/2 tablespoons hot water and the whipping cream.
3. add confectioner’s sugar and stir until smooth.
4. with a small spatula, glaze the tops of the cookies, leaving a bit of the edge ‘naked’.
5. let glaze dry before stacking or eating!

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