Double Chocolate Drops
Cookie:
1 cup bittersweet chocolate chips
1/4 cup butter, melted
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup mini real semi-sweet chocolate chips
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Frosting:
1 cup mini real semi-sweet chocolate chips
2 teaspoons shortening
Slivered almonds, toasted, chopped, if desired
Directions:
Place 1 cup bittersweet chocolate chips in small microwave-safe bowl. Microwave on HIGH (100% power), stirring once, until melted and smooth (1 to 1 1/2 minutes). Set aside.
Combine melted butter, sugar, eggs and vanilla in large bowl. Beat at medium speed until smooth. Add melted chocolate; continue beating until smooth. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Cover; refrigerate until firm (2 hours or overnight).
Heat oven to 350°F. Drop dough by teaspoonfuls, 2 inches apart, onto greased cookie sheets. (Refrigerate remaining dough between batches.) Bake for 8 to 9 minutes or until just set. Cool 2 minutes; remove from cookie sheets. Cool completely.
Place 1 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH(100% power), stirring once, until melted and smooth (1 to 2 minutes). Frost cooled cookies. Sprinkle with chopped almonds, if desired.
Recipe shared from: http://www.landolakes.com/recipe/1587/double-chocolate-drops