Great Aunt Em’s chocolate drop cookies are loaded with chocolate flavor and soft-textured, yet hold their shape well. You will want to add this to your list of “must-have” recipes. They are great to take to a church function, give in a holiday gift box, or just have on hand for the daily treat.
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper and spray with cooking spray.
In a small saucepan and over low heat, melt 6 squares of baking chocolate. Stir continuously, while melting. Baking chocolate can burn quickly. Do NOT melt in a microwave; it burns even faster. Transfer to a bowl to cool. Melt an additional 2 squares for frosting. Set aside to cool.
Making Aunt Em’s Chocolate Drop Cookie frosting
Prepare frosting by beating 3 cups of confectioner’s sugar and 1/3 cup butter together. Add 2 melted squares of chocolate. Thin to spreading consistency with a little milk. Set aside to spread onto hot cookies.
Chop 2 cups walnuts or pecans and set aside. (optional)
Making Aunt Em’s Chocolate Drop Cookies
Sift together,
- 3 cups flour
- 4 tsp. BP
- 1 tsp. salt
Set dry ingredients aside.
Cream together,
- 1 cup shortening
- 2 cups sugar
- 1 egg
Add 2 tsp vanilla and cooled chocolate.
Gradually add dry ingredients alternately with 2/3 cups milk.
Stir until blended, but do not over-stir. The batter should be stiff.
Stir in 2 cups chopped pecans or walnuts. (optional)
Portioning Aunt Em’s Chocolate Drop Cookies Dough
Drop onto prepared cookie sheets by rounded teaspoonfuls. I prefer a 1-ounce scoop for easy, uniform-sized cookies.
Bake 15 minutes. Spread with frosting as soon as the pan is removed from the oven. Slide parchment paper with cookies onto a cooling rack immediately after frosting.
You can freeze these after wrapping them individually in plastic wrap. I put the wrapped cookies in a clean, empty gallon ice cream container for storage.