Chocolate Drop Cookies

Three similar recipes for chocolate cookies with frosting, vanilla or mocha, even chocolate if you are a true chocoholic..

CHOCOLATE-WALNUT DROP COOKIES (Hallock)

1/4 cup butter 1 3/4 cup flour

1/4 cup shortening 1/2 teaspoon baking soda

3/4 cup sugar 1/2 teaspoon salt

1 egg 1/2 cup milk

2 squares (2-ounces) unsweetened chocolate, melted and cooled

1 teaspoon vanilla 1/2 cup chopped walnuts

Preheat oven to 400° F.

Melt chocolate in top of double boiler, remove from heat and cool slightly.

Cream butter and shortening together. Add sugar gradually. Beat well. Beat in the egg. Stir in the melted and cooled chocolate. Sift flour, soda and salt together and add alternately with the milk to the chocolate mixture.

Stir in vanilla and chopped walnuts (optional). Another approach is to leave chopped walnuts out of cookies, but after frosting cooled, baked cookies place a half walnut on top of some of the cookies. This helps when using these for bake sales or a group in which some folks might be allergic to nuts.

Using a kitchen teaspoon, drop rounds of mixture on an ungreased baking sheet. Leave 2 inches between cookies.

Bake at 400° F. for 8 to 10 minutes.

Frost with white butter-cream frosting. (The frosting is an important part.)

Yield: Makes 3 dozen.

Tra-la-la Cookies

8 tablespoons (1 stick) butter, softened
1 cup light brown sugar, packed
2 eggs, lightly beaten
2 squares semi-sweet chocolate, melted
1 1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup buttermilk
1/2 cup nuts, chopped

FROSTING:

1 1/2 cups confectioner's sugar
4 1/2 teaspoons cocoa
2 tablespoons butter, melted
1/4 teaspoon vanilla
milk

Work the butter and sugar together.
Stir in eggs and chocolate.
Sift flour, salt, soda, and baking powder and add to butter mixture alternately with buttermilk.
Stir in nuts.
Drop batter by teaspoons onto baking sheet and bake at 325° F. for about 10 minutes.
Frost cookies while hot by mixing frosting ingredients using enough milk (or coffee!!) to make spreadable.

DEVIL'S FOOD DROP COOKIES

1 cup firmly packed brown sugar

1/2 cup margarine or butter, softened

1 teaspoon vanilla

2 ounces (2 squares) unsweetened chocolate, melted and cooled

1 egg

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup dairy sour cream

1/2 cup chopped walnuts

MOCHA FROSTING

1 1/2 cups powdered sugar

2 tablespoons. unsweetened cocoa

1 to 2 teaspoons instant coffee granules

1/4 cup margarine or butter, softened

1 1/2 teaspoons vanilla

2 to 3 tablespoons milk

Preheat oven to 350° F. Grease cookie sheets.
In large bowl, beat brown sugar and 1/2 cup butter until light and fluffy. Add 1 teaspoon vanilla, chocolate and egg; blend well.
Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking soda and salt. Alternately add dry ingredients and sour cream to chocolate mixture, mixing well after each addition. Stir in walnuts. Drop by heaping teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 350° F. for 10 to 14 minutes or until set.
Cool 1 minute; remove from cookie sheets. Cool completely.
In small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread on cooled cookies. Allow frosting to set before storing.

Yield: 3 dozen cookies.

These recipes have been kitchen tested.

You can find the above recipe(s) by tapping here on the Home Cookin' index.

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