Serves: 36
1. Heat oven to 400°. Grease cookie sheet with shortening or spray with cooking spray.
2. Beat sugar, butter, buttermilk, vanilla, egg and chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in nuts.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
4. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with Chocolate Frosting.
Chocolate Frosting
2 ounces unsweetened baking chocolate
2 tablespoons butter or stick margarine*
2 cups powdered sugar
3 tablespoons hot water
Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.)
*Spreads with at least 65% vegetable oil can be used.
**If using self-rising flour, omit baking soda and salt.
NUTRITION FACTS: 1 Cookie: Calories 140 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 5mg Sodium 100mg Carbohydrate 18g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1 Starch 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Drop Cookies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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