Fudgy Cocoa Drops

Submitted by PaulaG

"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"

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 12-16 cookies

ingredients

• 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

directions

1. Preheat oven to 350 degrees.
2. In a small mixing bowl, cream together the butter and sugar.
3. Beat in the milk and vanilla.
4. In another bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well.
5. Stir in the almonds; cover and refrigerate for 10 to 15 minutes.
6. Form the dough into 12 to 16 balls.
7. 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.
8. Cool for a couple of minutes before removing to a wire rack.

Reviews

[I'mPat]

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.

 

[Bruce in Paradise]

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?

 

[ladypit]

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.