by Heather Harris Brady
I like to always have something in our cookie jar but I tend to get stuck in a cookie rut. This weekend I was going through my recipe box looking for something different and I found this:
my grandma’s chocolate cookie recipe. She didn’t make cookies very often but when she did she used this recipe a lot of the time. She wrote it out for me when I left for college. Keep handwriting those recipes people, you never know what it might mean to someone later.
That said, I made some changes to her recipe because I really don’t use shortening any more. These cookies are darker and richer than I remember, Gram would approve.
Grandma’s Chocolate Drop Cookies, Makes about 40
1/2 c. butter, at room temperature
1 c. granulated sugar
3 oz. dark chocolate, melted or 1/2 c. cocoa
3/4 c. buttermilk
1 t. vanilla
2-1/3 c. unbleached all-purpose flour
1/2 t. salt
6 oz. mini-chips
1/2 c. chopped nuts, optional (Salted pecans would be amazing.)
Cream the butter and sugar together, then beat in the egg followed by the melted chocolate and vanilla.
I used part of this bad boy left from Christmas for the melted chocolate:
Beat in the buttermilk and flour alternately, one half of each at a time. You’ll have a fluffy, creamy batter.
Preheat the oven to 400 and drop teaspoons of batter onto lightly greased cookie sheets.
Bake for about 10 minutes, until the centers loose their shine.
Store in an airtight container at room temperature.
One year ago: Coconut Cream Pie