Cocoa Drop Cookies
Submitted by markarian
Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.
YIELD
4 dozenPREP
15 minCOOK
15 minREADY
30 minThese are the no-fuss chocolate cookies your mom used to make on a Tuesday afternoon. Drop them by the teaspoonful, bake for about 10 minutes, and frost them while they cool. Done.
Buttermilk keeps the crumb tender and gives a slight tang that cuts through the sweetness. You can use whole wheat flour for a heartier, nuttier cookie or swap in all-purpose if you want something lighter.
The homemade chocolate frosting is the real draw: melted unsweetened chocolate and margarine stirred with powdered sugar until smooth and glossy. It sets into a thin, fudgy shell that makes each cookie feel like a treat.
Kitchen Tips
- Bake just until almost no indentation remains when touched; pulling them slightly early keeps them soft
- Frost the cookies after they’ve cooled or the frosting will slide right off
- Toss in a cup of chopped walnuts or pecans if you want some crunch
Ingredients
Directions
Heat oven to 400℉ (200℃).
Mix, sugar, margarine, egg, cocoa, buttermilk and vanilla.
Stir in flour, baking soda, salt and nuts. Drop dough by rounded teaspoonfuls about 2 inches apart into ungreased cookie sheet.
Bake 8 to 10 minutes or until almost no indentation remains when touched; cool.
Frost with Chocolate Frosting.
CHOCOLATE FROSTING Heat chocolate and margarine over low heat until melted.
Remove from heat. Stir in water and powdered sugar until smooth.
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