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 egg
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.
I think I just drooled on my keyboard... You could bring these to the trial this month!!
ReplyDeleteAh, I have a very similar recipe, except it calls for mayonaise instead of buttermilk or sour cream. To look at them, you'd think they were hard and crunchy, but when you bite into them, they are totally soft inside with just a hint of crust outside. Yum!
ReplyDeleteI think cream cheese icing would be delightful on these...and I'm not tired of cookies yet. Really, I never am. Especially with icing.
ReplyDelete