Wednesday, June 6, 2007
Chocolate Drop Cookies
There was a birthday at Jesse's work and I was asked to make a treat. I didn't have enough chocolate chips to make choc chip cookies, so I went with chocolate drop cookies. I skipped the frosting because we already had too many dirty dishes and the cookies were good by themeselves. I got this recipe from my Betty Crocker Baking for Today cookbook.
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk (if you don't have buttermilk sub regular milk with a drop of vinegar)
1 teaspoon vanilla
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water
1. Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
2. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
3. On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. (I used my pampered chef scoop)
4. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.