Chocolate Jumbos Recipe
Chocolate Jumbos Recipe photo by brennamae
Publisher Photo
Publisher Photo
I don't know where this recipe came from but it has been a long time family tradition, I am the 4th generation that we know of making these cookies. I am from upstate NY and no one outside of the area has heard of these cookies but everyone always loves them.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Cook: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Cook: 15 min.

Ingredients

  • 2 cups brown sugar
  • 2 eggs
  • 1 cup melted shortening
  • 1 cup cocoa
  • 1 cup molasses
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • Pinch nutmeg
  • Pinch salt
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 7 cups of flour
  • Butter Cream Frosting (recipe below)
  • 1 pound 10x Confectioners Sugar (3 ¾ cups)
  • ¼ pound (1/2 cup) soft butter
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk

Directions

In a large bowl mix together the brown sugar and eggs. In a separate bowl combine the melted shortening and cocoa, then add to the brown sugar mixture. Add the molasses, cinnamon, cloves, nutmeg and salt to the large bowl. Mix well. In a separate bowl combine the boiling water and baking soda, then add to the rest of the ingredients, mix well. Add in the flour a few cups at a time. Dough will be very thick, let stand in the fridge for 2 hours or overnight.
Place a small amount of flour on the counter, take a small chunk of the dough and roll it out to about ¼ inch thickness. A round cookie cutter with a hole in the center works best (cookies cook more evenly), or a round cookie cutter is fine. You can reincorporate the holes back into the dough or you can bake them as is and have a nice bite size treat.
Place on a cookie sheet ½ inch apart. Bake at 350 degrees for 8 minutes. Once cookies have cooled put the butter cream frosting on them.
FROSTING
Cream one-third of sugar with butter and salt in large bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached Yield: serves 10

  • 2 cups brown sugar
  • 2 eggs
  • 1 cup melted shortening
  • 1 cup cocoa
  • 1 cup molasses
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • Pinch nutmeg
  • Pinch salt
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 7 cups of flour
  • Butter Cream Frosting (recipe below)
  • 1 pound 10x Confectioners Sugar (3 ¾ cups)
  • ¼ pound (1/2 cup) soft butter
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk
  1. In a large bowl mix together the brown sugar and eggs. In a separate bowl combine the melted shortening and cocoa, then add to the brown sugar mixture. Add the molasses, cinnamon, cloves, nutmeg and salt to the large bowl. Mix well. In a separate bowl combine the boiling water and baking soda, then add to the rest of the ingredients, mix well. Add in the flour a few cups at a time. Dough will be very thick, let stand in the fridge for 2 hours or overnight.
  2. Place a small amount of flour on the counter, take a small chunk of the dough and roll it out to about ¼ inch thickness. A round cookie cutter with a hole in the center works best (cookies cook more evenly), or a round cookie cutter is fine. You can reincorporate the holes back into the dough or you can bake them as is and have a nice bite size treat.
  3. Place on a cookie sheet ½ inch apart. Bake at 350 degrees for 8 minutes. Once cookies have cooled put the butter cream frosting on them.
  4. FROSTING
  5. Cream one-third of sugar with butter and salt in large bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached Yield: serves 10

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