I like this recipe because it's super fast and easy, makes about 5 dozen (the way I do it) and they freeze well. It's also a good one for adding things to (Craisins might find their way into my next batch, and I'd like to try a bit of raspberry extract at some point). You could pack a healthy punch with these by adding a few scoops of protein powder as well. Because of the amount of flour I wouldn't suggest healthing this one up with whole wheat, the cocoa will cover up protein powder, but flax/wheat germ is likely to alter the taste in an unpleasant way. If anyone does try it, let me know how it turns out.
Chocolate Drop Cookies
1 cup sugar
1/2 cup butter
1/3 cup buttermilk (see substitution below)
1 tsp. vanilla
1 large egg
2 oz. unsweetened baking chocolate melted and cooled (see substitution below)
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped nuts (optional, we leave this out due to food allergies)
A great substitution for buttermilk is to pour 1 Tablespoon of white vinegar or lemon juice into a 1 cup measuring cup and fill the rest of the cup with milk - repeat as necessary to get the right amount.
You can substitute the melted chocolate with baking cocoa and vegetable oil. See the side panel of your cocoa container for the correct ratio, it should be listed on the boxes of most major brands.
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| Cocoa and oil substituted for melted baking chocolate. |
Preheat oven to 400F and line cookie sheets with parchment paper.
Beat together the sugar, butter, buttermilk, vanilla, egg and chocolate until well blended. Stir in the flour, baking soda and salt. If you're using nuts (or chocolate chips, or other accessories) add them last.
Drop them by rounded tablespoons to yield 3 1/2 dozen large cookies, or by rounded teaspoons to yield 5 dozen small cookies. Bake 2" apart for 8 to 10 minutes. Cool 2 minutes on cookie sheet, and completely on wire rack or parchment paper or foil.
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