Post by chief_cook2 on Apr 25, 2003 6:09:32 GMT -6
1/2 c butter, softened
1/2 c packed brown sugar
1/4 c white sugar
1 t vanilla extract
1 egg
1 1/4 c flour
1/2 t baking soda
6 oz semisweet chocolate chips
2 T butter
3 T milk
1 c confectioners' sugar
1/2 c pecan halves
1/2 c candy-coated milk chocolate pieces
1/4 c flaked coconut
2 oz white chocolate, melted
Preheat oven to 350 degrees F. Combine butter, brown sugar,
white sugar, vanilla, and egg until well combined. Stir in the
flour and the baking soda (dough will be stiff). Pat dough onto
an ungreased 12 inch pizza pan or on a cookie sheet. Bake for
15 minutes or until golden brown. Remove cookie from oven and
let it cool. In a saucepan heat the chocolate chips, remaining
butter or margarine, and milk over very low heat. Stir until
chocolate is melted. Remove the chocolate mixture from the heat
and stir in the confectioners' sugar. Beat until smooth, glossy,
and of spreading consistency. If frosting is not glossy, stir in
a few drops of hot water. Spread over the top of the baked and
cooled cookie. Immediately sprinkle with pecan halves, candy-
coated chocolate pieces, and coconut. Press lightly into
frosting. Drizzle top with the melted white chocolate. Let
stand until set. Remove from pan if desired. Cut into wedges.
Makes 16 servings.
Nutritional information: 305 calories, 16 g fat, 3 g protein,
39 g carbohydrates, 35 mg cholesterol, 133 mg sodium, 1 g fiber.
1/2 c packed brown sugar
1/4 c white sugar
1 t vanilla extract
1 egg
1 1/4 c flour
1/2 t baking soda
6 oz semisweet chocolate chips
2 T butter
3 T milk
1 c confectioners' sugar
1/2 c pecan halves
1/2 c candy-coated milk chocolate pieces
1/4 c flaked coconut
2 oz white chocolate, melted
Preheat oven to 350 degrees F. Combine butter, brown sugar,
white sugar, vanilla, and egg until well combined. Stir in the
flour and the baking soda (dough will be stiff). Pat dough onto
an ungreased 12 inch pizza pan or on a cookie sheet. Bake for
15 minutes or until golden brown. Remove cookie from oven and
let it cool. In a saucepan heat the chocolate chips, remaining
butter or margarine, and milk over very low heat. Stir until
chocolate is melted. Remove the chocolate mixture from the heat
and stir in the confectioners' sugar. Beat until smooth, glossy,
and of spreading consistency. If frosting is not glossy, stir in
a few drops of hot water. Spread over the top of the baked and
cooled cookie. Immediately sprinkle with pecan halves, candy-
coated chocolate pieces, and coconut. Press lightly into
frosting. Drizzle top with the melted white chocolate. Let
stand until set. Remove from pan if desired. Cut into wedges.
Makes 16 servings.
Nutritional information: 305 calories, 16 g fat, 3 g protein,
39 g carbohydrates, 35 mg cholesterol, 133 mg sodium, 1 g fiber.