1/2 cup (125 mL) margarine, shortening or butter
2 oz. unsweetened chocolate
1 cup brown sugar
1 egg
1 tsp. vanilla
1/2 cup milk
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 cup chocolate chips
1/2 cup chopped nuts
Icing:
1/4 cup butter or margarine
2 Tbsp. unsweetened cocoa
2 tsp. instant coffee granules
2 cups sifted icing sugar
1 tsp. vanilla
Milk for thinning icing
Preparation:
In a small saucepan melt butter
with unsweetened chocolate. Set aside to
cool than turn into a mixing bowl.
Beat in brown sugar, egg,
vanila and milk.
In a separate bowl, stir
together flour, salt, baking powder and soda.
Gradualy beat into chocolate mixture.
Stir in chocolate chips and
nuts and set aside for 10 to 15 minutes.
Preheat oven to 350 F (180 C).
Lightly grease cookie sheets.
Drop by teaspoonfuls of batter
onto prepared cookie sheets.
Bake 8 to 10 minutes until
cookie are set.
Cool on rack.
For Icing:
In
a medium bowl beat butter with cocoa.
Beat
instant coffee with 1 tsp. milk and add into butter mixture.
Beat
in icing sugar, vanilla and just enough milk for spreading.
