Ingredients Jump to Instructions ↓

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  11. 2 cups all purpose flour

  12. 1/2 teaspoon baking soda

  13. 1/2 teaspoon salt

  14. 1/2 cup vegetable shortening

  15. 2 (1-ounce) squares unsweetened baking chocolate, chopped

  16. 1 cup firmly packed brown sugar

  17. 1 large egg

  18. 1/2 cup sour cream

  19. 1 teaspoon vanilla extract Chocolate Icing:

  20. 1/4 cup strong-brewed coffee

  21. 1 1/2 ounces unsweetened chocolate, chopped

  22. 1 3/4 cups powdered sugar, sifted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Lightly grease 2 large baking sheets.

  2. Combine flour, baking soda and salt into medium bowl. Set aside.

  3. Stir 1/2 cup vegetable shortening and unsweetened chocolate in small saucepan over low heat until chocolate melts and mixture is smooth. Transfer mixture to large bowl. Cool slightly. Add brown sugar and beat until blended. Add egg, sour cream and vanilla; beat until blended. Stir in dry ingredients until just mixed.

  4. Drop batter by tablespoonfuls onto prepared sheets, spacing evenly.

  5. Bake until cookies feel firm to touch, about 10 minutes.

  6. Transfer cookies to rack and cool. Drizzle warm icing decoratively over cookies.

  7. For Chocolate Icing: Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.

  8. Remove from heat. Whisk in powdered sugar. Use immediately.


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