I have always been a chocolate lover. These chocolate cookies were ones my Mother often made when I was a child. I like the rich chocolate flavour and somewhat chewy center they have. These cookies don’t take any uncommon ingredients or ones most serious bakers wouldn’t have in their cupboards. Of course, using the best cocoa you can find will make for a richer, more flavourful cookie.
This cookie recipe calls for shortening (as opposed to butter). While some think that butter is the only fat to use in baking, I would disagree. There are times when the flavorless shortening can actually produce a better quality baked good with sought-after attributes.
For these cookies, I wanted puffy cookies with a soft, tender texture so shortening was my fat ingredient of choice. This is because shortening has no water content so, unlike butter with its water content, there is no water to create steam. Less steam means less gluten is likely to be formed thus giving the cookies their soft, tender texture.
In addition, shortening has a higher melting point that does butter. This gives the cookie dough a longer chance to set and establish its shape before the fat melts and spreads the cookies out flat. The result? Cookies with a higher rise and a softer, more tender texture. You can read more about the choice of using butter and/or shortening in cookie baking by clicking here.
These cookies are very easy to make and, being drop cookies, there is no rolling the dough and cutting out shapes and no need for any icing. Simply scoop up some dough with a teaspoon and use another to slide the dough off the spoon and on to the cookie sheet. These cookies can be dressed up with 1/2 cup of either chopped nuts, dates, raisins, or even chocolate chips. However, I don’t add any extras to them as I like the smooth texture and flavour they have on their own without any further additions.
[Printable recipe follows at end of posting]
Chocolate Drop Cookies
Ingredients:
1/2 cup shortening, softened
1 cup white sugar
1 egg
1 tsp vanilla
1/2 cup milk
1 1/2 cups flour
1/2 cup cocoa
1 tsp baking powder
1/4 tsp salt
Method:
Preheat oven to 375F.
With electric mixer, beat shortening and sugar together until light and fluffy (1-2 minutes). Beat in egg, vanilla, and milk.
Into separate bowl, sift together the flour, cocoa, baking powder, and salt. Add to wet ingredients and stir just until dry ingredients are incorporated.
Drop by teaspoonfuls onto parchment-lined baking sheet.
Bake 10-11 minutes. Do not overbake or cookies will be dry.
Yield: Apx. 3 dozen
These cookies are good any time and make good lunch box treats as well as picnic basket fare. They are especially good with a dish of vanilla ice cream!
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Chocolate Drop Cookies
Ingredients
- 1/2 cup shortening, softened
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup milk
- 1 1/2 cups flour
- 1/2 cup cocoa
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 375F. Line baking sheet with parchment paper.
- With electric mixer, beat shortening and sugar together until light and fluffy (1-2 minutes). Beat in egg, vanilla, and milk.
- Into separate bowl, sift together the flour, cocoa, baking powder, and salt. Add to creamed mixture and stir just until dry ingredients are incorporated.
- Drop by teaspoonfuls onto prepared baking sheet.
- Bake 10-11 minutes. Do not overbake or cookies will be dry. Let cookies rest on baking sheet for 3-4 minutes then transfer to wire rack to cool completely.
Recipe Notes
Yield: Apx. 3 dozen
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