Well, it’s been a while since I’ve written here – I seem to have lost the entire month of February. But, . . . I did make these great and really easy Chocolate Drop Cookies. I found this recipe in one of Mom’s old recipe books entitled Recipes of the Great Depression of the 1930′s and More From Your Kitchen in the ’80′s, by Rita Van Amber and Janet Van Amber Paske, published in 1986. This is a great recipe book that not only contains some easy and interesting recipes, but also some poignant stories about life during the Great Depression.
In addition to being easy to make, these cookies are soft and moist and delicious! They can be made with or without nuts, but I think that the nuts really add flavor and texture to this recipe. So, unless you have nut allergies, I recommend baking this recipe with the nuts. Here’s the recipe:
School Lunch Chocolate Drop Cookies
1/2 C butter
2/3 C cocoa powder
1 C sugar
1 C sour milk (milk with a little vinegar)
1/2 t salt
1 t baking powder
1 t baking soda
1 C nuts (I used chopped walnuts)
2 C flour
Melt the butter with the cocoa. You can also melt the butter and then add the cocoa. That worked better for me. Add the butter/cocoa mixture to the sugar and sour milk in your mixer. Mix well. Sift together the salt, baking powder, baking soda, and flour. Add the nuts to the flour mixture. Add the flour mixture to the wet ingredients and mix well. Chill the dough for about an hour.
Use a scoop to measure out the dough and drop the dough onto a cookie sheet. Bake at 350 degrees for about 8 to 10 minutes. Do not overbake. It’s often hard to tell when chocolate cookies are finished baking. I place my finger on the cookie and if it feels too soft or gooey, then the cookie isn’t finished. However, remember that cookies will continue to bake after you remove the sheet from the oven (provided you leave them on the sheet for a few minutes).