Chocolate Drop Cookies
by Cal Virgilio
This was my favorite Christmas cookie growing. It is a recipe that was given to my mother from a family friend.
* Makes about one dozen These cookies have a cake like texture with a deep chocolate tast; each one is like a small piece of chocolate cake. Cookies will keep 2-3 days when covered with plastic wrap. I always double the recipe and keep cookie dough in the refrigerator to bake…whenever you need a “chocolate fix.”
- 1 cup brown sugar – packed into dry measuring cup
- ½ cup shortening
- 4 oz unsweetened chocolate –melted (place chocolate in microwave bowl, cover with plastic wrap & place in microwave for 1 minute. Allow to rest, stir and microwave for another minute; allow resting so chocolate melts. If not melted microwave again for 30 seconds – you must be careful not to heat chocolate too quickly as you will burn it. It’s best to heat is small increments – allow to cool – this is the trickiest part of recipe)
- 2 eggs
- 1 tsp. vanilla
- 1 2/3 cup flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup buttermilk – shake before measuring
- 1 cup chopped toasted walnuts (optional)
- Preheat oven to 350 F.
- Line baking sheet with parchment
- In large mixing bowl combine brown sugar and shortening, mix until very creamy, about 5 minutes
- Crack eggs into small bowl, beat with a fork
- Now add vanilla to beaten eggs and beat again
- Add beaten eggs & vanilla to shortening/brown sugar mixture, mix again for about 2 – 3 minutes
- Now add cooled melted chocolate to brown sugar//shortening mix and beat to incorporate, stop and scrape bowl with rubber spatula and mix again, briefly.
- Measure ½ cup buttermilk in liquid measuring cup – set aside
- ALTERNATE adding the flour mixture to brown sugar mix with the buttermilk: IE add some of flour mix…mix…now add some buttermilk…mix… etc ~ until all has been added. Use spatula to scrape side of bowl to be sure all has been mixed in.
- 2-3 cups powdered sugar
- 1 tsp vanilla
- Milk to thin frosting
Place 2 cups powdered sugar in medium bowl, add vanilla and enough milk to make a thin frosting. Adjust milk & powdered sugar until you get consistency you like. Don’t make too thin as you’ll be placing on warm cookies and frosting will “melt” onto cookie Sprinkle w/ Jimmies as soon as frosted as frosting dries quickly and Jimmies will not stick.
- Using a tablespoon drop batter onto parchment paper (cookies should be about the size of “”super balls”_ space about 2” apart)
- Bake @ 350 10 – 12 minutes; they will still look “fudgy” but will get firmer as they cool
- When removed from oven, drizzle with frosting while cookies are still warm, as frosting will glaze hot cookies. Sprinkle with “jimmies” while frosting is still wet, (frosting will get a crust on as it cools and jimmies will not stick)