Yeah, I know, everyone is sick to death of cookies and we're all on diets now. Right?
Forget the post-holiday diet freak out. This recipe was one of my 2012 discoveries and I feel compelled to share because there's a lot of winter left and that means a lot of cookie baking opps. It wouldn't be right to keep this to myself.
These taste like little chocolate cakes. Adding cake frosting or even a powdered sugar glaze would be a religious experience. Actually, eating them hot out of the oven with a glass of cold milk was nirvana.
If you use the ice cream scoop, the recipe only makes about 12-14 cookies, total. So recipe doubling is definitely advised.
CHOCOLATE DROP SUGAR COOKIES
2/3 C. butter, softened
1 C. sugar
1 1/2 tsp. vanilla
1 1/2 C. flour
1/2 C. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/3 C. buttermilk or sour milk*
Heat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.
Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using 1/4 cup (#20) ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet. (The dough is VERY sticky.)
Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 1 dozen cookies.
* To make sour milk, use 1 tsp. white vinegar plus milk to equal 1/3 cup.