Ingredients:
1/4 cup of butter, softened
1/2 cup brown sugar
1 egg
1 teaspoon vanilla, divided
2 ounces unsweetened chocolate, melted
1/2 cup flour
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
1 cup whipping cream, or Cool Whip
1/4 cup of powdered sugar
Method:
1. Cream together butter, sugar, egg and 1/2 teaspoon of vanilla.
2. Melt chocolate by one of two methods. If you have a double boiler, place water in the bottom portion and boil water. Put chocolate in upper portion and set on bottom saucepan. Stir chocolate as it melts. Or in the microwave, use a microwave safe bowl. Place chocolate in bowl and microwave at 50% for 1 minute. Stir. Microwave again at full power for 30 seconds. Add 30 second intervals until melted. If consistency of chocolate seems dry, add scant amounts of vegetable oil until thickness improves.
3. Add chocolate to butter mixture and mix thoroughly.
4. Add the flour and salt and mix until well blended.
5. Fold in the nuts, if desired.
6. Drop by teaspoons on sprayed cookie sheet. Bake at 350 degrees for 10 minutes. Cool.
7. Whip 1 cup of whipping cream with 1/4 cup of powdered sugar and 1/2 teaspoon vanilla. (May also use Cool Whip.)
8. Use whip cream to frost cookie, then stack with another. Can make 2 or 3 cookie stacks, as desired.
9. Store in an airtight container in refrigerator.
