Grammys Chocolate Drop Cookies Food

CHOCOLATE DROP COOKIES

Steps:

• Mix shortening, sugar and egg.
• Stir in sour milk and vanilla.
• Sift together flour, soda, salt and cocoa; stir.
• Add nuts.
• Chill 1 hour.
• Heat oven to 375°F.
• Drop by spoonfuls on greased cookie sheet.
• Bake 8-10 minutes.
• • Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.

GRAMMY SHARON'S CHOCOLATE NO-BAKE COOKIES

Steps:

• Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder. Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes. Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes. Remove saucepan from heat; stir in vanilla extract.
• Fold oats into mixture until thoroughly mixed. Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. 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., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

GRAMMY'S CHOCOLATE COOKIES

Steps:

• Sift together flour, cocoa powder, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
• Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

GRAMMY'S CHOCOLATE DROP COOKIES

Steps:

• Sift together flour, cocoa powder, baking soda, and salt in a bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until mixture is light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. The cookies can be stored between layers of parchment in an airtight container at room temperature for up to 1 week.

GRANDMA'S CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease a cookie sheet; set aside. In a small microwave-safe bowl, combine shortening and chocolate. Microwave on 100 percent power (high) for 30 to 60 seconds or until shortening is just melted and chocolate is softened; stir until smooth. Set aside.
• In a large bowl, beat egg and brown sugar with an electric mixer on medium speed until light and fluffy. Add vanilla and melted chocolate mixture; beat well.
• In a medium bowl, stir together flour, baking soda, and salt. Alternately beat flour mixture and milk into chocolate mixture just until combined. If desired, stir in nuts. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet. Bake in the preheated oven about 10 minutes or until edges are firm. Transfer cookies to a wire rack; let cool.
• If desired, spread about 1 tablespoon Creamy Filling on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. Makes 44 cookies or 22 sandwich cookies. Creamy Filling
• In a medium bowl, combine shortening, granulated sugar, milk, water, vanilla, and salt. Beat with an electric mixer on medium speed for 5 to 7 minutes or until light and fluffy. Add powdered sugar and beat for 5 minutes, scraping bowl occasionally. Makes about 1 1/2 cups. You can also frost these cookies with purchased or homemade vanilla or chocolate frosting. Or for ice cream sandwiches, use softened ice cream in place of the Creamy Filling, individually wrap sandwiches with plastic wrap, and freeze for 2 hours or until firm. Layer filled or unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. If desired, prepare filling as directed and assemble sandwich cookies as directed in Step 4.

GRAMMY'S CHOCOLATE COOKIES

Steps:

• 1. Sift together flour, cocoa powder, baking soda, and salt into a bowl.
• 2. In a bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.
• 3. Preheat oven to 350F. Shape dough into 1 1/4 inch balls. Roll each ball in sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. After you remove from oven let cool on sheet for 5 minutes, Transfer to a rack to cool completely. Cookies can be stored between layers of parchment paper in an airtight container at room temerature for up to 1 week.

GRAMMY'S CHOCOLATE COOKIES

Steps:

• Sift together flour, cocoa powder, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
• Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375° and have ready a cookie sheet lined with either parchment paper or a silicone baking mat.
• In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Set aside until ready to use.
• Add the butter and chopped chocolate to a microwave-safe bowl. Microwave at 30-second increments, stirring after each stint in the microwave until melted. Set aside.
• Add the brown sugar, granulated sugar, eggs, and vanilla to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed, until the mixture has lightened in color and almost doubled in volume. This should take least 3 minutes.
• Stream in the melted butter and chocolate and mix on low to combine.
• Add the dry ingredients and with the mixer still on low, mix just until combined. Then add the chocolate chips and/or chunks and mix once more.
• Scoop heaping tablespoons of the cookie dough on to the cookie sheet, spacing them about 1 1/2-2" apart, and press down slightly to flatten. Bake for 10 minutes. Serve and enjoy!

WHIPPED SHORTBREAD DROP COOKIES

Steps:

• In the bowl of an electric stand mixer, beat the butter until smooth, add the flour, powdered sugar and vanilla. Mix until dough is smooth and butter is incorporated into the mix evenly.
• Measure the dough by Tablespoons and place on the parchment lined cookie sheet 2 inches a part. You can decorate with nuts or chocolate chips at this time by placing them in the center of the dough.
• Place cookie sheet in your preheated 350 degree oven and bake for approximately 13 - 15 minutes or until the edges are light brown. Being careful not to over bake them and have the edges too brown. Remove from oven and let cool on cookie sheet 5 minutes, transfer to a cooling rack.
• After cookies have cooled you can glaze them, dip half of the cookie in melted chocolate or sandwich them together with a fruit preserve in the middle or enjoy their buttery goodness without embellishments.

GRAMMY BOYSE'S GUM DROP COOKIES

Steps:

• Cream sugar and butter. Add in Large eggs and vanilla. Sift dry ingredients together then add in to creamed mix. Add in gumdrops, oats and coconut. Drop by spoonful onto cookie sheets. Bake at 350 degrees for 15 min. Makes 3 dozen.