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Iced Chocolate Drop Cookies

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Iced Chocolate Drop Cookies

I’ll be the first to admit that I sometimes allow certain household chores to slide a wee bit.  Like, once in a while I go a day without making the punk’s beds.  And on occasion, I’ve had to re-run a load of laundry because I’ve left it sit in the washer too long.  Y’know, harmless stuff like that.  I don’t let these trivial little things bother me much.  But there’s one thing in particular that drives me absolutely crazy that I never ever let slack, and that’s allowing my cake stand to sit empty for more than an afternoon.  Doesn’t happen.  This morning after packing the Pickle’s cold lunch, the cake stand was devoid of cookies, and I had to fix that, stat.

Here’s the perfect remedy for a lonely antique cake stand.  These cookies remind me of my childhood, when my mom shopped at a family-owned grocery store similar to Sendik’s – and a cookie similar to these were the bakery’s signature sweet.  The other day I got it in my head that I needed to find a good knock off (you know how I can get) — and happily, this one comes close.  The cure for both a childhood craving and a depleted cake stand, and the perfect baking project for a chilly winter day.

Wash them down with some cocoa. : )  Stay warm.

ICED CHOCOLATE DROP COOKIES
YIELDS:  18 large-ish cookies
SOURCE:  tasteofhome.com; recipe by Beth More

1/2 c. butter, softened
1 c. brown sugar
1 egg
1/2 c. milk
1 t. vanilla extract
2 oz. unsweetened chocolate, melted and cooled
1 2/3 c. all purpose flour
1/2 t. baking soda
1/2 t. salt
1/2 c. chopped walnuts (optional)

ICING:
2 c. confectioners’ sugar
1/4 c. unsweetened cocoa
1/4 c. butter, softened
1/4 c. hot strong coffee
3/4 t. vanilla extract

Preheat the oven to 350.  Line two baking sheets with parchment paper and set aside.

In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in the egg, milk, and vanilla.  Beat in chocolate until blended.  Combine the flour, baking soda, and salt; gradually add to creamed mixture and mix well.  Stir in walnuts if using.  If dough seems especially soft, chill it in the fridge for half an hour or so.

Drop dough by tablespoonfuls 2″ apart on prepared baking sheets.  Bake for 8-10 minutes (up to 12 minutes if you made larger cookies) or until set.  Cool on pans for 1 minute before removing to wire racks to cool completely.

FOR ICING:  In a large bowl beat the icing ingredients until smooth.  Frost cookies and serve.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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