This is a recipe my Uncle had special-requested at my previous visit. It was a semi-dry, not-too-chocolatey cookie that grandma used to make in the 1950's. My mom was able to dig it up in her archival recipe book, and she scanned and sent it my way.
I could tell it was a dated cookbook, intended for kitchen experts, because the recipe was short and sweet, and out of sequence. I had to work backwards and then try my hand at the recipe. It would make assumptions about your level of experience in the kitchen, or at least with cookies, for example it assumed you would KNOW to have already melted the butter before adding the chocolate. Or that you would have pre-sifted the baking soda into the flour. Silly.
Complications aside, I was able to figure out this relatively simple recipe, and the results were delicious! It was just like what my Uncle had described. Imagine: a cookie that was essentially like the top of a chocolate cupcake (but not a super fluffy one). The flavor is a bit like that of a chocolate biscotti. It would be perfect for an afternoon tea or after dinner treat.
Chocolate Drop Cookies
Makes approx. 24-30 cookies
Prep time: 15 mins
Cook time: 12 mins
- 2/3 cup semi-sweet chocolate chunks (or chips)
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 tsp baking soda
- 1 egg
- 2 cups flour
- 1/2 cup whole milk
- Preheat oven to 375 F and line cookie sheets with parchment paper
- Melt the butter in a saucepan over medium-low heat, then add chocolate.
- Sift together the flour & baking soda.
- In a separate bowl, mix together until well combined brown sugar, milk and egg.
- Pour the egg mixture into the saucepan of buttery chocolate.
- Add the melted chocolate mixture to the sifted flour and stir until all of the flour is well mixed and there are no white powdery chunks. (This takes some attention, because sometimes they sneak in there.)
- Using a teaspoon (or a fork), scoop a little dollop of batter and drop it onto the cookie sheet! You can play with the sizes, it won't make a huge difference in the taste or texture of the cookie. I would try to leave at least an inch of space around each cookie-dollop.
- Put the cookie sheets in the oven for 12-15 minutes.
- Remove and allow them to cool before moving them to a cooling rack.