“Mom,” six-year-old Charlie says to me through a mouth full of chocolate cookie, “These are Frog & Toad cookies.” I must look puzzled, so he explains: “You know! Like in the Frog & Toad books [Arnold Lobel] These cookies are so good, it takes a lot of discipline not to eat them all up!” And Charlie’s right: Melt-in-your mouth crisp around the edges…tender fudgy chocolate crumb interior complemented by a chocolate glaze on top, these cookies–an original recipe from Marshall Field’s–are almost impossible to resist.
Makes 5 dozen
For cookie Ingredients
- 6 oz butter
- 1 lb brown sugar
- 5 oz unsweetened chocolate
- 1 Tbsp vanilla
- 2 eggs
- 1 lb all-purpose flour
- 1 tsp baking soda
- 1 1/4 cup buttermilk
- 3 1/2 oz chopped nuts (optional)
- 3/4 tsp salt
For frosting Ingredients
- 6 Tbsp. cream, separated into two, 3 Tbsp portions
- 1 Tbsp melted butter
- 2 oz melted bittersweet chocolate
- 8 oz sifted confectioners sugar
- 1/4 tsp vanilla extract
- 2 Tbsp hot water
- Cream fat and sugar. Add melted chocolate, vanilla and beaten eggs.
- Sift together soda, flour and salt. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Add nuts if using. Preheat oven to 375.
- Allow mixture to stand 5 minutes. Meanwhile, make frosting: heat 3 Tbsp of the cream and stir in superfine sugar. Add melted butter, salt and vanilla. Add remaining cream and melted chocolate. Mix well and then add hot water. Mix well again. Set aside while cookies bake, but have on hand as you will spread this on hot cookies as they come out of oven.
- To bake cookies: Drop one rounded Tbsp of dough on lightly greased trays, spacing cookies two to three inches from each other. Bake in a 375 degree oven for 10 minutes.
- Glaze cookies with frosting as they come out of oven. Let cookies cool a bit before removing with a sharp-edged spatula from tray, to cooling racks.