Chocolate Drop Cookies (with Cocoa Drop & Chocolate Cherry variations)
Betty Crocker Chocolate Drop Cookies with two variations: Cocoa Drop Cookies and Chocolate Cherry Drops.
Ingredients
| 0.5 cup | 120 ml | shortening (part butter or margarine) |
| 1 tsp | 5 ml | vanilla |
| 1 cup | 240 ml | sugar |
| 1.75 cups | 420 ml | Gold Medal Flour |
| 1 | egg | |
| 0.5 tsp | 2.5 ml | soda |
| 2 sq. | unsweetened chocolate (2 oz.), melted and cooled | |
| 0.5 tsp | 2.5 ml | salt |
| 0.75 cup | 180 ml | buttermilk or soured milk (p. 75) |
| 1 cup | 240 ml | chopped nuts, if desired |
Instructions
CHOCOLATE DROP COOKIES: Mix shortening, sugar, egg, and chocolate thoroughly. Stir in buttermilk and vanilla. Measure flour by dipping method (p. 5) or by sifting. Stir together flour, soda, and salt; blend in. Mix in nuts. Chill at least 1 hr. Heat oven to 400° (mod. hot). Drop rounded teaspoonfuls of dough about 2″ apart on lightly greased baking sheet. Bake 8 to 10 min., or until no imprint remains when touched lightly. If desired, frost cooled cookies with Browned Butter Glaze (p. 151), Mocha Butter Icing (p. 150), or Marie's Chocolate Icing (p. 150) and sprinkle with chopped nuts or flaked coconut. Makes 3½ doz. 2½″ cookies. Note: If you use Gold Medal Self-Rising Flour, omit soda and salt.
COCOA DROP COOKIES: Make Chocolate Drop Cookies (above)—except omit chocolate and add ½ cup cocoa to dry ingredients.
CHOCOLATE CHERRY DROPS: Make Chocolate Drop Cookies (above)—except omit nuts and add 2 cups cut-up candied or drained maraschino cherries. Makes 4 doz. cookies.