Prep 25 mins
Cook 15 mins
These cookies were in the Fall 2006 edition of Cooking for 2. They are super quick and crunchy on the outside with a cake-like center. They are credited to Jill Duncan of Schriever, LA. The recipe calls for sugar; however, half sugar and half Splenda works very well
- 1⁄4 cup butter, softened
- 1⁄2 cup sugar
- 4 1⁄2 teaspoons nonfat milk
- 3⁄4 teaspoon vanilla
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cocoa
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2 teaspoons almonds, finely chopped
- Preheat oven to 350 degrees.
- In a small mixing bowl, cream together the butter and sugar.
- Beat in the milk and vanilla.
- In another bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well.
- Stir in the almonds; cover and refrigerate for 10 to 15 minutes.
- Form the dough into 12 to 16 balls.
- Place on cookie sheet that has been lined with parchment paper and bake in preheated oven for 13 to 18 minutes or until set and tops are cracked.
- Cool for a couple of minutes before removing to a wire rack.
Made these for the DS to take to his music recreation group where they were enjoyed. I did substitute finely chopped macadamias for the almonds but otherwise made as per recipe. I got 23 drops and baked at 160C fan forced oven for 10 minutes. Thank you PaulaG, made for Aussie?NZ Swap #39, April 2010.
First time I made these, I doubled recipe. They came out great. Just needed a little more milk. I just made them again & put a little too much milk in. I used chopped pecans & put a half pecan in center when out of oven. I think these are very good. Thank you Paula. Do you have any others without eggs?
Very nice little cookies. Perfect for a small family because of the small yield. I actually got 18 out of the batter, though. The first time I made these I softened my butter in the microwave and it melted a tad. This did not work and my batter was lumpy and crumbly and unusable. So I suggest that you let your butter soften normally. And make sure you use all the milk because the amount is crucial. Nice little fudgy cookie Paula. A tad bit crumbly, but easy to enjoy.