Chocolate Drop Cookies

Posted by: Marilyn Sultar Source: Betty Crocker’s Cooky Cookbook, pg. 8 Yields: 4 1/2 dozen 2 1/2” cookies “I have been making the Cocoa Drop Cookies variation since I was 8 or 9 years old. They are a tad bit on the dry side but that doesn’t stop them from being my #2 favorite chocolate cookie. I love caky cookies. I use chopped walnuts for these cookies. I like these cookies glazed with a simple confectionery sugar and water glaze. Just take 1 cup confectionery sugar and add 1 tsp of water at a time till you get the consistency you want. I like a thin consistency.” ~ Marilyn Sultar

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix butter, sugar, egg, and chocolate thoroughly.

Step 2

Stir in buttermilk and vanilla.

Step 3

Measure flour by dipping the measuring cups into the flour or by sifting and then spooning into the measuring cups. (MSS NOTE: I have used both methods with success.)

Step 4

Stir together flour, baking soda, and salt; blend into the chocolate mixture. Mix in nuts.

Step 5

Chill in refrigerator for at least an hour.

Step 6

Heat oven to 400 degrees F. (Medium-Hot). ( I haven’t made these in quite a while, or any other cookies, but I am sure I bake them at 350 degrees F., so try 400 degrees first and watch them carefully. ~ MSS)

Step 7

Drop by rounded teaspoonfuls about 2” apart on an ingresses baking sheet.

Step 8

Bake 8-10 minutes, or until no imprint remains when touched lightly.

Step 9

Note from Betty. Crocker: If using Gold Medal Self-Rising Flour, omit baking soda and salt.

Step 10

Follow the directions for the Chocolate Drop Cookies, except omit squares of chocolate , use 2/3 cup butter or margarine, softened. Add the cocoa to the flour mixture.