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–+ servings
A plate of chocolate drop sugar cookies on a rustic wooden table, featuring soft, round cookies with a rich chocolate color and a slightly cracked surface. Some are dusted with powdered sugar, while others have a drizzle of melted chocolate or a sprinkle of colorful sugar crystals. A few broken cookies reveal their tender, cake-like interior, with scattered chocolate chips and cocoa powder adding to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Chocolate Drop Sugar Cookies

Portions:1 dozen cookies
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Ingrediënten

  • ⅔ cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup HERSHEY'S Cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup buttermilk or sour milk*
  • Additional sugar

Instructies

  • Heat oven to 350°F.
  • Lightly grease cookie sheet.
  • Beat butter and sugar in large bowl until well blended.
  • Add egg and vanilla; beat until fluffy.
  • Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.
  • Using ice cream scoop or ¼⅓ cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet.
  • Bake 13 to 15 minutes or until cookie springs back when touched lightly in center.
  • While cookies are on cookie sheet, sprinkle lightly with additional sugar.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely

Notes / Tips / Wine Advice:

* To sour milk:
Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
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Recipe Category Chocolate / Coockies / Biscuit
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