Cooking time: ~10 minutes per pan
Dietary guidance: v
â€¢ ½ cup margerine
â€¢ 6 1-oz. squares unsweetened chocolate
â€¢ 1 cup brown sugar
â€¢ 1 egg
â€¢ 1 tsp vanilla
â€¢ ½ cup buttermilk
â€¢ 2 cups flour
â€¢ ½ tsp baking powder
â€¢ ½ tsp baking soda
â€¢ ¼ tsp salt
â€¢ 1 cup semi-sweet chocolate chips
â€¢ ¼ cup margerine
â€¢ 2 tbsp unsweetened cocoa
â€¢ 2 tsp instant coffee powder
â€¢ Dash salt
â€¢ 2 ½ cups powdered sugar
â€¢ 1 ½ tsp vanilla
â€¢ Milk (for consistency)
In a small saucepan over medium heat, melt the chocolate squares and margarine, stirring often. Once smooth, remove from heat and cool for 10 minutes.
In the meantime, preheat the oven to 375 degrees. Combine the brown sugar, egg, vanilla, and buttermilk in a mixing bowl. Beat until well combined. In a large measuring cup, combine the flour, baking powder, baking soda, and salt. Fluff/mix with a whisk or fork.
Add the melted chocolate/margarine to the brown sugar mixture in the mixing bowl. Beat well, scraping sides at least once. Leaving 1/4 cup of the dry ingredients in the bottom of the measuring cup, add the dry ingredients a little at a time. Beat until just combined. Put the chocolate chips into the measuring cup, coating with the chocolate chips with remaining flour. Add to the mixing bowl, combine well. Using a tablespoon scoop, drop in rounded balls an inch apart on the pan. Bake for 10 minutes or until the outside is slightly crisp but not hard.
Cool cookies on wire rack for 20 minutes or until frosting will not melt.
In a large glass bowl put all of the ingredients for the frosting together. Mix with a hand-held mixer. Add milk in tablespoon increments until desired consistency for frosting is reached.