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Mrs. Stickinthemud's Box

In which Great Grandmother's recipes endure modernization, alteration & other misdeeds

Chocolate Drop Cookies

Chocolate Drop Cookies A Chocolate Drop Cookies B

These little cookies are bound to become a new family favourite. Despite their modest “Nilla Wafer” size, they pack a ton of yum. Ottie wrote that we could use shortening or butter. Therefore, I can officially say I made no changes to the original recipe.

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Chocolate Drop Cookies

Created by Jenai on January 26, 2016

These little cookies are bound to become a new family favourite. Despite their modest “Nilla Wafer” size, they pack a ton of yum. Ottie wrote that we could use shortening or butter. Therefore, I can officially say I made no changes to this original recipe.  

  • Yield: 106 small cookies
  • Category: Cookies

Ingredients

  • 1/2 cup Butter, softened
  • 1 cup Sugar
  • 1 Egg unbeaten
  • 2 Squares Unsweetened Baker’s Chocolate (I used Hershey’)
  • 1 teaspoon Vanilla
  • 1 1/4 cups Flour
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup of Buttermilk (or milk soured with 2 teaspoons lemon juice)
  • 1/2 cup Nuts or Coconut. (I used unsweetened coconut, and adored it)

Method

  • Cream together butter and sugar.
  • Add the egg and mix well.
  • Melt 2 squares of unsweetened baker’s chocolate and add to the chocolate to the batter along with vanilla.
  • In a separate bowl combine and sift together flour, baking soda, and salt
  • Pour buttermilk (or soured milk) into a liquid measuring cup.
  • Add the flour mixture and buttermilk to the batter, alternating a few times. Begin and end with the flour (for instance: add a bit of flour, then half the buttermilk, then more flour, then rest of the buttermilk, and lastly add the rest of the flour).
  • Once that is well combined, add 1/2 cup of nuts or coconut.
  • Drop the batter by the teaspoon-full onto a parchment lined cookie sheet (or lightly greased sheet). I filled a quart-sized zipper plastic bag with the batter (which is fairly soft), and snipped one of the bottom corners. Then I piped the batter onto the cookie sheet.
  • Bake at 325 degrees for about 15 minutes. This recipe made approximately 106 “Nilla Wafer” sized cookies!
Source: By Ottie Strickland, Mrs. Stickinthemud's Box
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Mrs. Stickinthemud

Born on the 22nd of December, 1893 in Lebanon, Missouri, Ottie was the fourth of eight children born to Fernando Coffman and Myrtie Spohn. … Read More

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