The combination of buttermilk and cocoa creates that distinctive Devil’s-foody flavor that is irresistible in cakes. And cookies. This recipe, another one from Cookie Time by Marilyn Miller, produces soft, puffy mounds of light chocolate flavor.
The recipe calls for walnuts, but I opted for pecans. You do need to use some add-in here, either nuts or chips. Any recipe that has this proportion of nuts will change dramatically if you add nothing. Technically, the mass of the nuts truly affects the cooking time.
If you have a cookie craving and are in a hurry, this recipe is fast and easy. In half an hour you can be sampling cocoa at its best.
Donald’s Chocolate Drop Cookies
Yield: 36 cookies
Ingredients:
½ cups shortening or butter
1 cup dark brown sugar
1 egg
5 tablespoons cocoa
1 teaspoon vanilla extract
1 ¼ cups flour, sifted
¼ teaspoon salt
1 cup walnuts [or pecans] chopped
Preparation:
Preheat the oven to 350° F. Grease a cookie sheet or line with parchment paper.
Cream shortening or butter. Add the brown sugar and the egg. Mix thoroughly with the next five ingredients, adding the nuts last. Drop by teaspoonfuls onto prepared cookie sheet.
Bake for 12 to 15 minutes.
Source: Cookie Time by Marilyn Miller Wasbotten