Chocolate Drop Cookies
Get a double hit of chocolate with rich and chocolaty cookies topped with deep chocolate frosting.
Prep Time
50 Minutes
50 Minutes
Total Time
1:30 Hrs
1:30 Hrs
Makes
About 3 dozen cookies
About 3 dozen cookies
Cookies
1
cup granulated sugar
1/2
cup butter or margarine, softened
1/3
cup buttermilk
1
teaspoon vanilla
1
egg
2
oz unsweetened baking chocolate, melted, cooled
1 3/4
cups Gold Medal® all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt
Chocolate Frosting
2
oz unsweetened baking chocolate
2
tablespoons butter or margarine
2
cups powdered sugar
3
tablespoons hot water
Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
- In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
- On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.
Makes About 3 dozen cookies
Leave a Reply