Who wants chocolate?! Remember my hilarious cookie gone wrong story a few months ago? It was called “A Crumby Story” and it’s a humor post on my first attempt at making these cookies. Check it out for a laugh at my expense if you haven’t seen it yet :D. I am happy to say that this time I got the cookies right! I discovered my issue was the use of butter and spelt flour..so um…DON’T use those unless you too want to wind up like a scene from I Love Lucy’s chocolate factory episode.
Back to the recipe! These are the perfect , quick and easy cookie to make when you are having one of those chocolate cravings and don’t want to go to a lot of fuss. A friend of mine came over to tea last summer and brought these with her. They were so good that I had to ask for the recipe. She was kind enough to share and gave me permission to share them with others too. I have no clue if she reads my blog, but if so, thanks Kathy! Credit goes to you for your awesome cookie recipe :). To me these cookies taste a bit like brownies (soft, chewy and oh so chocolate). Let’s get baking!
Ingredients:
- 2 cups white sugar (sometimes I use a little less)
- 3/4 cup cocoa powder
- 1 cup soft margarine (note- if you use butter the cookies won’t have the same soft and chewy texture..they will spread thinner and be more thin and crisp…see my previous blog post recipe disaster on that HA!)
- 1 teaspoon baking soda
- 2 eggs
- 2 cups flour
- 2 Tablespoons milk
- 1 teaspoon salt
- 1 teaspoon vanilla
*** Special note/Tip #1: My friend Kathy used margarine for the cookies, but I personally don’t use it because of the trans fat. If you are curious as to the butter vs. margarine controversy, you can click HERE to read some info on why butter is better. Since butter does not do so well in this cookie recipe though, I use Spectrum all natural organic vegetable shortening as my margarine substitute. You may remember my mention of that in my Moist Coffee Cake Recipe. The cookies turn out just as good and very similar in texture as my friend’s margarine. Just a note for the health conscious people out there!
Directions:
Cream sugar and butter. Mix in eggs, milk, salt, vanilla, and baking soda until smooth. Stir in cocoa. Add flour until well mixed.
Form in to 1 inch balls and roll in to extra sugar. Bake at 350 degrees until done (about 8-10 min.) Cookies will puff up and then fall after being taken out of oven.
Don’t forget to lick the spoon, the bowl, and anything else in sight that has chocolate dough on it! You know you wanna…. (besides wasting any food is a sin). 😀
The Chocolate Drop cookies are ready to bake. I made my dough balls a little larger and flattened them out on top just slightly. This worked better for my Shortening version of these cookies.
Tip #2– Make sure to not over bake. It’s better to be under baked than over baked with these cookies. When timed right they will be very soft and chewy. 😉
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Can’t wait to try these! And thanks for the butter vs margarine tip. I have also switched to butter for pretty much everything. I’ll have to look for the organic shortening you mentioned. 🙂
You are welcome! Let me know what you think when you have had some of these cookies ;). This would be a fun one to make with your son, as he could help roll the balls in sugar. 🙂
Made these tonight. I found the dough to b sticky even with using margarine. I found that taking 2 spoons and forming the ball with them and dropping that in a bowl of sugar then take another spoon and cover in sugar. Then pick up the sugar coated ball and roll into a more uniform shape drop on cookie sheet. I found 7 to 8 mins was perfect in my oven. I wish I could post a picture of how they turned out.
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