Ingredients
1 cup shortening1 cup sugar3/4 cup packed brown sugar3 large eggs, separated, room temperature2 teaspoons red food coloring4 cups all-purpose flour3 tablespoons baking cocoa3 teaspoons baking powder1 teaspoon salt1 cup buttermilk2 cups semisweet chocolate chipsFROSTING:1-1/2 cups butter, softened3-3/4 cups confectioners’ sugar1/8 teaspoon salt3 to 4 tablespoons 2% milk
Preparation
Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks and food coloring.
Combine flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 12-14 minutes. Remove to wire racks to cool completely.
In a large bowl, beat the butter, confectioners’ sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble 8 cookies and set aside.
Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container.
