CHOCOLATE CREAM DROPS
From Betty Crocker's 1958 "Dinner for Two" cookbook, chocolate cookies that seem a bit different than other chocolate cookie recipes I've tried. Update: The texture of these is much more like a cake than a cookie or a brownie. To make them more cooking like, I'd recommend using butter instead of shortening and full fat sour cream. Also I've updated to add an icing recipe which really makes these stand out.
Provided by ElleFirebrand
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft.
- Heat oven to 375°F
- Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
- For icing, melt chocolate and butter together (about 1 minute on High in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. If you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. Spread icing on cookies when cool.
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