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!