Aunt Lou’s Chocolate Drop Cookies are on the list today! This one was a challenge as well as an exercise in guesswork. Well, for starters, there were no instructions, just a list of ingredients like I find with many old-fashioned recipes. 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?
There were no instructions for these chocolate cookies
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 this chocolate cookie recipe has a lot of sugar, the sweetness is balanced by the use of unsweetened chocolate. The texture of this chocolate cookie makes it ideal for dunking in milk or tea. 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!!!
Back to chocolate drop cookies mystery measurements
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 Aunt Lou intended it or not we will never know, but it worked. Aunt Lou’s Chocolate Drop Cookies 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.
Here are more favorite desserts to make and take!
If you want to try an absolutely fabulous dessert that is easy to make and looks stunning, then you have to make this French patisserie fruit tart. This has a super simple crunchy short crust pastry filled with a vanilla cream and topped with fresh fruit. I am a lover of all things lemon and I often recruit my husband and baker to make this perfect lemon tart for me on my birthday. I will skip the birthday cake every time for this tangy and sweet treat! Here is a very simple cake to bake from Jamaica called toto that has a nice tropical coconut flavor and is so easy to make too!
Leave me a comment and let me know if you try any of these dishes, I would love to hear from you!
Chocolate Drop Cookies
Here is an 100+ year old family recipe for chocolate drop cookies. This is a very easy cookie to make with great chocolate flavor. Cream the butter and sugar together, add the flour mixture, vanilla and melted chocolate and drop spoonfuls on a cookie sheet. So good!
- 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 1 1/2 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.