Chocolate Drop Cookies...Cookbook Sundays!

Please don't be too judgemental with these yummy Chocolate Drop Cookies, made by me...but totally designed,and decorated by my "loves of my life"...2 of my 4 grandchildren! Luca (boy w/long hair) and Gabby (not shown in photo)...and I assure you, it was made with love, and lots of fun, which will be remembered for fond memories, for years to come!
I am so happy to join once again...Cookbook Sundays... now hosted by Sue!

Linking to: Cookbook Sundays #2 @Couscous and Consciousness




                               

Since I'm a "thrifter"...and has mentioned about a 100th time, that I got this GEM of a cookbook for only 79cents...which was the cost of paperback books, about 3 years ago!...someone obviously donated this GEM of a fabulous book...which you will never find again, at this price...anywhere!!! My lucky day! I have mentioned a few times that this is my "bible cookbook"...and it is!

Oops... first cookie got too much sprinkles

Chocolate Drop Cookies 
How to Cook Everything...by Mark Bittman

adapted from the...Butter Drop Cookies

2 cups all-purpose four
1/2 teaspoon baking powder
pinch of salt
8 Tbsp. unsalted butter softened
1 cup sugar
1 teaspoon vanilla extract
1 egg
1/4 cup milk, plus more, if needed

For Chocolate Drop Cookies
melt 1 ounce unsweetened chocolate, and add to the mixture, after combining wet, and dry ingredients.

Luca, standing on a stool to decorate cookies

Preheat oven to 375 degrees F.
To combine the ingredients by hand, mix the flour, baking powder, and salt together in a small bowl. Cream the butter with a fork, then, mash in the sugar until well blended. Stir in the vanilla and the egg, then about half the flour mixture.

Add the milk, then the remaining flour, then a little more milk if necessary, to make a soft batter that can be dropped from a spoon.

For the Drop Chocolate Cookies:
Melt 1 ounce of unsweetened chocolate, and add to the mixture, after combining wet, and dry ingredients.

Drop rounded teaspoons of the batter onto parchment lined baking sheet and bake for about 10 minutes, or until edges are browned. Let each sheet sit on a rack for 2 minutes before removing the cookies with a spatula, and cooling them on a rack. Store in a covered container at room temperature, for  no more than a day or two. Be sure to refrigerate them, afterwards!

 

Gabby...sprinkles the colored sugars on the yummy cookies, but the best part of the frosting was...the Pillsbury Creamy Supreme Peppermint Frosting



Drop rounded teaspoons of the batter unto greased baking sheets an bake for about 10 minutes, or until the edges are browned. Let each sheet sit on a rack for 2 minutes before removing the cookies with a spatula and cooling them on a rack
Store in a covered container at room temperature for no
more than a day or two.
If you still have some leftover, be sure to refrigerate it!

Just a reminder...there's only 8 days before Christmas! What are you waiting for?...get busy! do a GOOD DEED!
We went around the local neighborhood,  and to our delight, and this local neighborhood  has teamed up with the decoration, and the lights...