Over a Cup of Coffee: Chocolate Drop Cookies

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Diane Prather

— I’ve baked “Chocolate Drop Cookies” a bunch of times. The recipe is easy to make, the cookies have a great chocolate taste and you can vary the recipe, too, depending on the ingredients you have on hand.

These cookies may be made with two squares of melted and cooled unsweetened chocolate (which is about 2 ounces), but I don’t usually have it on hand, so I use cocoa, and the cookies taste great. You can omit the nuts if you wish, but I like them in the cookies. And you can make delicious chocolate-cherry cookies if you mix two cups of cut-up candied cherries or two cups of cut-up, drained maraschino cherries in the batter. If you choose to use cherries, omit the nuts.

If you like toffee, you might enjoy the second featured recipe in this week’s column.

If you have a recipe that you’d like to share, call 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626. Remember, Thanksgiving is right around the corner.

Chocolate Drop Cookies

1/2 cup soft shortening (part butter)

1 cup sugar

1 egg

1/2 cup cocoa

3/4 cup buttermilk or soured milk

1 teaspoon vanilla

1 3/4 cups flour

1/2 teaspoon soda

1/2 teaspoon salt

1 cup chopped pecans or other nuts (optional)

Preheat the oven to 400 degrees. Lightly grease a cookie sheet. Mix shortening (part butter), sugar, and egg thoroughly. Stir in the buttermilk and vanilla. Sift together the flour, cocoa, soda and salt. Stir into the shortening mixture. Mix in the nuts. Chill at least 1 hour. Drop rounded teaspoonfuls of dough about 2 inches apart on the cookie sheet. Bake for 8 to 10 minutes, until no imprint remains when touched lightly with the finger. You can frost the cookies with a favorite icing if desired.

Toffee Squares

1 cup butter

1 cup brown sugar, packed

1 egg yolk

1 teaspoon vanilla

2 cups flour

1/4 teaspoon salt

3 to 4 chocolate bars (about 7 or 8 ounces each)

1/2 cup chopped nuts

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. Cream butter, sugar, egg yolk and vanilla. Stir in flour and salt until the dough is well blended. Spread in a rectangle about 13x10 inches on the cookie sheet. (Leave about an inch around the edge of the baking sheet.) Bake 20 to 25 minutes or until browned. It will be soft. Remove from the oven. Immediately place separated squares of chocolate on top and let them stand until soft. Then spread evenly over the entire surface of the baked dough. Sprinkle with nuts. Cut into small squares while still warm.

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