Frost with one cup powdered sugar, one heaping tablespoon cocoa, melted butter size of walnut, vanilla
3
Add milk slowly to desired thickness
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
The combination of melted shortening and brown sugar creates a tender, chewy cookie by coating flour proteins and limiting gluten development. Melted chocolate adds moisture and fat, further softening the texture. The baking powder provides lift without the spread control of baking soda, resulting in a cake-like drop cookie. Frosting while cookies are still slightly warm allows the chocolate glaze to set with a smooth, semi-glossy finish.
Make Ahead
The cookie dough can be made up to 24 hours ahead and stored covered in the refrigerator. Bring to room temperature for 15 minutes before dropping onto baking sheets. Unfrosted baked cookies can be stored in an airtight container for up to 3 days before frosting.
Storage
Store frosted cookies in an airtight container at room temperature, separating layers with parchment paper, for up to 5 days. The frosting will remain soft. For longer storage, freeze unfrosted cookies for up to 2 months, then thaw and frost before serving.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The cookie dough can be made up to 24 hours ahead and stored covered in the refrigerator. Bring to room temperature for 15 minutes before dropping onto baking sheets. Unfrosted baked cookies can be stored in an airtight container for up to 3 days before frosting.
Storage
Store frosted cookies in an airtight container at room temperature, separating layers with parchment paper, for up to 5 days. The frosting will remain soft. For longer storage, freeze unfrosted cookies for up to 2 months, then thaw and frost before serving.
