Three similar recipes for chocolate cookies withfrosting, 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 1/2teaspoon 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 heatand cool slightly.
Cream butter and shortening together. Add sugar gradually. Beatwell. 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 frostingcooled, 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 mightbe allergic to nuts.
Using a kitchen teaspoon, drop rounds of mixture on anungreased 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.
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
1 1/2 cups confectioner’s sugar
4 1/2 teaspoons cocoa
2 tablespoons butter, melted
1/4 teaspoon vanilla
Work the butter and sugar together.
Stir in eggs and chocolate.
Sift flour, salt, soda, and baking powder and add to butter mixture alternatelywith buttermilk.
Stir in nuts.
Drop batter by teaspoons onto baking sheet and bake at 325° F. for about10 minutes.
Frost cookies while hot by mixing frosting ingredients using enough milk (orcoffee!!) to make spreadable.
1 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
2 ounces(2 squares) unsweetened chocolate, melted and cooled
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
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 andfluffy. 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. Stirin walnuts. Drop by heaping teaspoonfuls2 inches apart onto greased cookie sheets.
Bake at 350° F. for 10 to 14minutes or until set.
Cool 1 minute; remove from cookie sheets. Cool completely.
In small bowl, combine all frosting ingredients, adding enough milk for desiredspreading consistency; blend until smooth. Spread on cooled cookies. Allowfrosting to set before storing.
Yield: 3 dozen cookies.
These recipes have been kitchen tested.
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Copyright © 1999-2003 S.H. Klock/ The Recipe Reader / at Home Cookin’.