I made these for my friend Darr. He didn't want almonds, lemon, coconut or cherry in his Christmas cookies. I know he likes chocolate, so I made the double chocolate version of the chocolate drop cookies. The recipe is at the bottom of the post.The recipe book said to bake these on ungreased sheets for 8 to ten minutes. Baking for just seven minutes was leaving them with burnt bottoms. I put aluminum foil on the baking sheets, dull side up. That helped a lot.
You can put browned butter glaze, mocha icing or chocolate icing on these, but I opted not to. I am shipping them and that seemed a bit much and messy.
Things I loved in the project:
- Easy to do
- Chocolately fun
- Black bottoms!
RECIPES USED
DOUBLE CHOCOLATE DROP COOKIES
1/2 cup butter, softened 1 cup sugar 1 egg 1/3 cup buttermilk
2 squares (oz) unsweetened chocolate, melted and cooled 1 tsp. vanilla
1 3/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt
1 cup chopped nuts 1 cup semi-sweet chocolate chips
Melt unsweetened chocolate. Mix sugar, butter and egg. Mix in melted chocolate. Stir in buttermilk and vanilla. Mix in flour, baking soda and salt, blending in.
Mix in nuts and chocolate chips.
Chill for 1 1/2 hours.
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Heat oven to 400 degrees Fahrenheit. Put aluminum foil on baking sheets, dull-side-up.
Drop rounded teaspoonfuls of dough about 2 inches apart on sheets.
Bake six to seven minutes, making sure the bottoms are not burned after six minutes.
Cool on sheet, then on plate.
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Made about 4 dozen for me. You can ice them after cooling them. I used three different baking sheets, so just be prepared to keep cycling them through.
Recipe from 1972 edition of the Betty Crocker Cooky Book.
1/2 cup butter, softened 1 cup sugar 1 egg 1/3 cup buttermilk
2 squares (oz) unsweetened chocolate, melted and cooled 1 tsp. vanilla
1 3/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt
1 cup chopped nuts 1 cup semi-sweet chocolate chips
Melt unsweetened chocolate. Mix sugar, butter and egg. Mix in melted chocolate. Stir in buttermilk and vanilla. Mix in flour, baking soda and salt, blending in.
Mix in nuts and chocolate chips.
Chill for 1 1/2 hours.
---
Heat oven to 400 degrees Fahrenheit. Put aluminum foil on baking sheets, dull-side-up.
Drop rounded teaspoonfuls of dough about 2 inches apart on sheets.
Bake six to seven minutes, making sure the bottoms are not burned after six minutes.
Cool on sheet, then on plate.
---
Made about 4 dozen for me. You can ice them after cooling them. I used three different baking sheets, so just be prepared to keep cycling them through.
Recipe from 1972 edition of the Betty Crocker Cooky Book.
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