Devil's Food Drop Cookies
Yield
36 servingsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | ounces |
unsweetened chocolate
2 squares, melted and cooled |
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
sour cream
|
|
| ½ | cup |
walnuts
chopped |
|
| Mocha frosting | |||
| 1 ½ | cups |
powdered sugar
|
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
| ¼ | cup |
butter
softened |
|
| 1 to 2 | teaspoons |
instant coffee
granules |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 2 to 3 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
| 57.8 | ml/g |
unsweetened chocolate
2 squares, melted and cooled |
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
sour cream
|
|
| 118 | ml |
walnuts
chopped |
|
| Mocha frosting | |||
| 355 | ml |
powdered sugar
|
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 59 | ml |
butter
softened |
|
|
instant coffee
granules |
|
||
| 7.5 | ml |
vanilla extract
|
|
|
milk
|
|
||
Directions
Heat oven to 350℉ (180℃).
Grease cookie sheets.
In large bowl, beat brown sugar and ½ cup butter until light and fluffy.
Add 1 teaspoon vanilla, chocolate and egg; blend well.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour, baking soda and salt.
Add dry ingredients and sour cream to chocolate mixture; mix well.
Stir in walnuts.
Drop by heaping teaspoonfuls 2 inch apart on greased cookie sheets.
Bake at 350℉ (180℃) F for 10 to 14 minutes or until set.
Cool 1 minute; remove from cookie sheets.
Cool completely.
Frosting: In a small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
Spread on cooled cookies.
Allow frosting to set before storing.
