Instructions: Preheat oven to 375 degrees. In a large bowl, beat the brown sugar and margarine until light and fluffy. Add the sour cream, coffee, chocolate, egg and vanilla extract; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flour and baking soda; mix well. The dough will be very soft. Drop the dough by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 5 to 7 minutes, or until set.

Immediately remove from the cookie sheets. Cool completely. In a small bowl, combine the frosting ingredients, adding enough milk for desired spreading consistency. Frost the cooled cookies. Let standuntil set. Store between layers of waxed paper in a tightly covered container.

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