Sunday, September 6, 2009

Chocolate Drop Cookies

Two days ago, I found my recipe book on the counter opened to Chocolate Drop Cookies. These cookies are my husband's absolute favorite. He says they are "texturally superior" to most all other cookies. So go preheat your oven to 350* and let's get started, shall we?

Mix together 1/2 cup of butter and 1 cup brown sugar:


(See the goo on the edge? I accidentally put the egg in there before mixing these together, and decided to remove it and do it right.)

Add the egg (or re-add the egg, in my case)

and beat well.

In a separate bowl, combine 1 1/2 cups flour and 1/4 teaspoon each salt, baking soda & baking powder.

Here is something that makes this recipe extremely unusual for me. It uses milk.

But not just milk...

Curdled milk.

To prepare your own 1/2 cup of sour milk (come on, you know you want to!) add 2 Tablespoons of vinegar and stir. Yummy!

Incidentally, when my husband first found out the secret ingredient in his favorite cookies (walking into the kitchen once while his mom was making them) he was completely grossed out and wouldn't eat them for like, a year.

He has since gotten over it. ;) Alternately add 1/3 of the dry ingredients and then 1/3 of the sour milk to the bowl w/ sugar/butter/eggs (you know the drill) and mix well.

Next add 6 Tablespoons of cocoa powder to the bowl.

And blend.

What you have will resemble chocolate pudding.

Drop spoonful sized onto baking sheet (please note: if you use a cookie sheet the cookies will be too thin)

and put them into your preheated oven.

Bake them for 10 - 12 minutes.

When they are done they will probably look a little flat to you.

Do not despair! I am told they are DELICIOUS.

Go ahead and have one or two warm from the oven. But the recipe is not finished yet...

For best texture... after the cookies have cooled, place them on a plate covered with Saran Wrap over night.

Enjoy!

5 comments:

StefRobrts said...

How interesting! I recently made a recipe that called for buttermilk, but I didn't have any. I looked up on the internet to see what I could use to replace it and found instructions for making curdled milk with vinegar. So perhaps your cookie recipe originally used buttermilk, but Brian's Mom didn't have any and cleverly did the milk/vinegar trick, and since it worked she just did it that way from then on.

I can't wait to try making these!

Barb said...

Hi Merilee, the cookies sound yummy and I wish I were there to try some of your as this recipe will probably get put with my "favorites" but goodness knows when they will get made and baked. So having said that I again say wish I could sample some of yours. ^)^ I make cakes more often than cookies but Gpa does love a good cookie so stay tuned.

Jaynie Roberts said...

Hi, what's the difference between a cookie sheet and a baking sheet?

Mer said...

Jaynie - I looked up the answer to your question, to make sure I had it right. :) According to this article baking pans have rolled edges, and cookie sheets are completely flat.

My cookie sheets are the kind that have air in the center to help your cookies brown evenly. But I only use them for sugar cookies - because they are essentially a flat cookie. Any of the other cookies that should have a thicker shape I cook on my baking tray.

OLGUIS said...

yummy cookies.

Regards

olguis.