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Grandma's Chocolate Cake Cookies

Makes 3 dozen
 
If you have ever bit into something that you referred to as ‘a little bit of heaven’ then you have to try these chocolate cake cookies. This recipe was handed down from my Grandma and she was a true lover of all things sweet…add icing to create the best Whoopie Pie sandwiches! Grandma's Chocolate Cake Cookies: Another tasty recipe from the SugarBaby Brown Sugar Kitchen!
 
What You Need
½ cup butter, creamed
1 cup brown sugar
1 egg
½ cup cocoa
1 ¾ cup flour
½ tsp baking soda
½ tsp salt
¾ sour milk (make fresh milk sour by adding 1 tsp white vinegar to whole milk)
 
What You Do
  1. Preheat oven to 425 degrees F.
  2. Cream butter and brown sugar together.
  3. Stir in the egg.
  4. Combine the dry ingredients together (cocoa powder, flour, baking soda and salt).
  5. Add the flour mixture alternately with the sour milk to the creamed mixture. Blend until all the ingredients are well combined.
  6. If the dough is too sticky, stir in additional flour until you are able to drop consistently sized teaspoonfuls of the batter onto a parchment lined cookie or baking sheet.
  7. Bake cookies approximately 8 minutes until they are just set (they spring back just as the top of a baked cake does when ready to come out of the oven). Do not over bake, as the cookies will become dry.
  8. Cool on a baking rack.
  9. Ice the top of the cookie with chocolate icing and press a pecan, sliced almond or piece of candy (maybe a candy corn or smartie) into the centre of the cookie.
  10. Another option is to build Whoopie Pie sandwiches by icing two cake cookies together. Double chocolate (chocolate icing) or everyone’s favourite Cookies n’ Cream version using vanilla icing as the centre. These are a great item to serve at an adult birthday party if making a mini version of the chocolate cookies to create one-bite treats for your guests to enjoy!
 
Sweet Advice
  • These sweet, soft morsels need to be stored in a single layer only. Doubling up or layering them on top of each other will mark the cookies.
  • Do not substitute anything for the whole milk as the batter will become either too thin (1%, 2%, skim) or too thick (cream).