A favorite cookie of my husband's cousins when they went to Grandma's house, Chocolate Drop Cookies is an authentic vintage recipe.
Course Dessert, Snack
Keyword cookie, chocolate, vintage recipe, Helen Kohler
Prep Time 15minutes
Cook Time 12minutes
Author Vera Marie Badertscher
1CupBrown sugar Sieved so there are no lumps
1/2Cupsour milkRoom temperature (See Note)
2 squareschocolateMelted and brought to room temperature
1 1/2CupCake flour(See Note)
Heat oven to 375 degrees. Grease or line with parchment paper, two cookie pans.
Melt chocolate in microwave (See Note for alternate method). Set aside to cool
Measure flour, baking powder, baking soda and salt and sift together into medium bowl.
Cream together butter and brown sugar until smooth
Beat egg into butter/sugar mixture. Stir in sour milk, then stir in cooled, melted chocolate.
Fold in dry ingredients only until well blended. Do not overbeat.
Drop by tablespoon, 1" apart on cookie sheets.
Bake at 375 degrees for 10-12 minutes. Test by touching top of cookie. It should still be soft but no leave an indentation.
Cool on pan for ten minutes and remove to cooling rack.
When totally cool, frost with confectioners sugar frosting of your choice.
When sour milk is called for, you can use regular whole or 2% milk and add vinegar. For 1/2 cup sour milk, add 1/2 Tablespoon of vinegar to the 1/2 cup milk and let stand 5 minutes. If you do not want to bother with this, it is perfectly acceptable to substitute 1/2 cup of sour cream or buttermilk. Plain yogurt will work as well. Just be sure it is not flavored.Melting chocolate. The chocolate will melt more quickly and evenly if you chop it with a large knife before melting. I do not have a microwave so I had to come up with a different way to melt chocolate. I put the chopped chocolate in a small pyrex dish and set it on top of my electric stove where the hot air from the oven comes through. This recipe calls for such a small amount of chocolate that it melts very quickly.