Best Chocolate Emergency Cookies With Vanilla Icing Recipes

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

FROSTED CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
• Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
• Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.

911 CHOCOLATE EMERGENCY COOKIES

Steps:

• Melt chocolates and 1/2 stick butter (in microwave). Cool briefly.
• Sift flour, cocoa, baking powder and salt. Set aside.
• Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand.
• Add the eggs and vanilla and mix.
• Mix in chocolate mixture, beating only until combined.
• Stir in flour mixture, only until combined.
• Chill for 1 hour.
• Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
• Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake.
• Cool 2 minutes on pan before moving to cooling racks.

EMERGENCY CHOCOLATE DESSERT

Steps:

• Set your oven to 200°C (400°F). Grease 2 small ovenproof dishes or ramekins with butter and place them on a baking tray.
• Chop the chocolate if necessary and place in a microwaveable dish. Add the butter and microwave in 30-second bursts until melted. In my microwave, it takes 2 minutes on medium power. Remove, stir gently and allow to cool a little (to avoid making chocolate scrambled eggs).
• In a medium bowl, beat the eggs and sugar together with the salt and vanilla until very well combined. You could use a handheld mixer, though I prefer to do it by hand with a balloon whisk because it's quieter and more pleasant.
• Stir in the slightly cooled chocolate, then mix in the flour until just combined. Do not over-beat.
• Divide the mixture between the dishes and cook for 12 minutes. Check that the top is just beginning to crack and remove from the oven. Let them sit for 5 minutes before serving, turning them out onto a plate if you want to.
• While these are perfectly delicious just the way they are, you could serve them with cream or vanilla ice cream to suit your mood.