Double Chocolate Mocha Frosted Cookies



½ cup butter

2 1-ounce squares unsweetened chocolate

1 cup brown sugar

1 egg

1 teaspoon vanilla

½ cup buttermilk or sour milk

1.5 cups sifted flour

½ teaspoon baking powder

½ teaspoon soda (baking)

¼ teaspoon salt

½ cup chopped pecans

1 6-ounce package (1-cup) semisweet chocolate pieces

*Mocha Frosting* recipe below

Melt butter and unsweetened chocolate together in saucepan. Cool 10 minutes. Stir in the brown sugar. Beat in the egg, vanilla, and buttermilk or sour milk.

Sift together dry ingredients and add to chocolate mixture. Stir in nuts and chocolate pieces. (dough will thicken in a few minutes) Drop from teaspoon on greased cookie sheet.

Bake at 375 about 8-10 minutes. Remove from pan and cool. Frost with Mocha Frosting. (Optional). Makes 3 ½ dozen.

*MOCHA FROSTING…. Cream ¼ cup butter, 2 tablespoons cocoa (regular-type, dry), 2 teaspoons instant coffee powder (see note below), and dash of salt. Beat in 2 ½ cups sifted confectioners’ sugar, 1 ½ teaspoons vanilla, and enough milk for spreading consistency.

NOTE: Instead of instant coffee, I buy a double shot of espresso. You could make a cup of very strong coffee, by running the coffee through the coffee maker several times. Then used a few teaspoons of that with the confectioners’ sugar and less milk.