Aunt Maude's Chocolate Drop Cookies
Submitted by mariboo
Rich chocolate drop cookies with a sour cream batter and glossy chocolate-coffee icing drizzled on top. Old-fashioned bakery-style cookies that melt on your tongue.
YIELD
1 batchPREP
30 minCOOK
15 minREADY
45 minThese are not your average chocolate cookies. They’re dark, cakey, and impossibly tender thanks to a secret weapon: sour cream in the batter.
Unsweetened chocolate melted with shortening creates a deep, bittersweet base, and brown sugar keeps things moist with a hint of molasses flavor.
But the real showstopper is the icing. Coffee and chopped chocolate melted together, then beaten with powdered sugar into a glossy drizzle that hardens into a crackly shell.
Drop them by the tablespoon and bake just 10 minutes. They should feel barely firm when you pull them out.
Chef Tips
- Use the icing while it’s still warm so it drizzles smoothly over the cookies
- Don’t overbake; these cookies should be soft and slightly underdone in the center
- Let cookies cool completely on the rack before icing so the glaze sets properly
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease 2 heavy large baking sheets.
Sift 2 cups flour, ½ teaspoon baking soda and ½ teaspoon salt into medium bowl.
Stir ½ cup vegetable shortening and unsweetened chocolate in heavy small saucepan over low heat until chocolate melts and mixture is smooth.
Transfer mixture to large bowl.
Cool slightly. Add 1 cup brown sugar and beat until blended.
Add egg and beat until blended. Stir in dry ingredients, then ½ cup sour cream and 1 teaspoon vanilla extract.
Drop batter by tablespoonfuls onto prepared sheets, spacing evenly.
Bake until cookies feel firm to touch, about 10 minutes.
Transfer cookies to rack and cool.
Drizzle warm icing decoratively over cookies.
Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
Remove from heat.
Whisk in powdered sugar.
Use immediately. Makes 3 Dozen Bon Appetit
Comments
