Aunt Lou’s Chocolate Drop Cookies is what’s on the list today! As with many of her recipes, it goes without saying that this one was a challenge as well as an exercise in guesswork. Well, for starters, there were no instructions, just a list of ingredients. Another element of guesswork: a nondescript measurement and ingredient-“1/2 s. milk”. Now, what does this mystery “s” stand for? Your guess is as good as ours. Is it spoonful, scoop? We enlisted the help of my mother in law. She could not figure it out either. In the end we did what anyone would do in this situation. We interpreted! Alright we guessed!!! What else can you do when you are working with a 100 year old recipe?
Since there were no instructions, we basically followed the unwritten rule of baking: mix the dry ingredients first and then integrate them into the wet ingredients. It works. Although these cookies have a lot of sugar, the sweetness is balanced by the use of unsweetened chocolate. The texture of this cookie makes it ideal for dunking in milk or your favorite beverage for that matter. They are especially good crumbled over vanilla ice cream. Yum!
My husband took almost the entire batch to his office the next day. I was able to salvage a few by hiding them in a Ziploc bag in a drawer. Oh my, the things one has to go through to salvage cookies!!!
So, back to the mystery measurement and ingredient ” 1/2 s. milk”. We ended up by turning it into 1/2 tablespoon sour milk. In those days, this would have been akin to buttermilk. Guess what? It worked! Whether that is what Aunt Lou intended it to be or not we will never know, but it worked. Aunt Lou’s Chocolate Drop Cookies like many of her recipes always make for interesting commentary. It’s always fun to try to figure out a mystery ingredient, measurement or the actual procedure for that matter. Although it can be puzzling at times, it is nice to be able to share with everyone old family recipes.
- 1 cup brown sugar
- 1 cup granulated sugar
- ½ cup butter
- 1 egg
- ½ Tbsp. buttermilk
- 1½ cups flour
- ¼ tsp. baking soda
- 1 tsp. baking powder
- 2 squares melted unsweetened chocolate (2 oz.)
- 1 tsp. vanilla
- Preheat oven to 350'F
- Allow the butter and the egg to come to room temperature. Sift and combine flour, baking soda and baking powder in a bowl.
- In a double boiler melt the chocolate and keep warm until ready to use.*
- Cream butter and sugars together in a stand mixer. Once combined add the egg.
- Gradually add the flour mixture into the sugar mixture until well blended.
- Add the vanilla and the melted chocolate and mix until thoroughly combined.
- Using a 1½ inch cookie scoop, scoop out balls onto parchment paper spaced about 3" apart. Bake for about 12 minutes.
- *You can melt chocolate in the microwave, however, I find that it can be temperamental when done this way.