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Chocolate Lover's Drop Cookies Recipe

Whenever a friend, who is a chocolate lover, is having a difficult time or simply could use a pick me up, I bake these soft, cake-like cookies. I make little surprise package and deliver them. Life really is better with chocolate.—Rachelle White, Wickenburg, Arizona

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Chocolate Lover's Drop Cookies Recipe

Prep: 15 min. + chilling Bake: 10 min./batch

Yield: 60 Servings

15 10 25

Ingredients

1 cup butter, softened
2 cups sugar
3/4 cup buttermilk
1 egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
1 cup ground walnuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the buttermilk, egg and vanilla until smooth. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts. Cover and refrigerate for 1 hour.
Drop dough by heaping teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks. Yield: 5 dozen.

Nutritional Facts 1 cookie equals 111 calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 67 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Chocolate Lover's Drop Cookies in The Taste of Home Cookbook , p86

Grinding Nuts

A food processor can make short work of grinding nuts, but if you're not careful you can end up with nut butter instead of ground nuts. To avoid this, toss the nuts with 1 to 2 tablespoons of flour from the recipe. This will absorb some of the nut oil and help keep the nuts moving freely in the processor. Also, pulse the processor on and off to help prevent overprocessing.