These chocolate drop cookies are a great rainy day or snow day activity with the kids. They are easy to make but taste really good with a large glass of milk. These cookies are great for when you wait to the last minute to make cookies for that holiday office party too. Just add some holiday sprinkles on top of the icing, or you could even skip the frosting step and enjoy just the cookies!
Ingredients
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup butter
• 1/4 cup semisweet chocolate pieces (2oz)
• 1/2 cup milk
• 1 cup finely chopped pecans
Directions
Prepare you oven for baking by preheating to 350 degrees. Combine flour, baking powder and salt in a bowl. In a separate microwaveable bowl, combine chocolate and butter. Melt the chocolate without burning by microwaving for 1 minute then stirring vigorously. Microwave for 20 seconds and stir again. Continue heating and stirring until the chocolate and butter are completely melted.
Add brown sugar and egg to the chocolate. Add half of your dry ingredients to chocolate mixture and stir until completely combined. Stir in milk and the remainder of the dry ingredients. Fold in chopped pecans with a spoon.
Grease a shiny cookie sheet. Using a 1/2 teaspoon as a measure, drop small amounts of dough onto cookie sheet.
Bake for approximately 10 minutes. These cookies are especially good if frosted with chocolate icing while cookies are still hot.
These drop cookies can also be baked as bar cookies quite easily. Spread the dough in a greased pan until dough is approximately 1/4 to 1/2 inch thick. Bake for about 20 minutes or until done. Cut into bars when cool.
Store both drop cookies and bar cookies in an airtight container. If you choose to frost the cookies, place sheets of wax paper between the layers of cookies to keep them from sticking together during storage.
Ingredients
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup butter
• 1/4 cup semisweet chocolate pieces (2oz)
• 1/2 cup milk
• 1 cup finely chopped pecans
Directions
Prepare you oven for baking by preheating to 350 degrees. Combine flour, baking powder and salt in a bowl. In a separate microwaveable bowl, combine chocolate and butter. Melt the chocolate without burning by microwaving for 1 minute then stirring vigorously. Microwave for 20 seconds and stir again. Continue heating and stirring until the chocolate and butter are completely melted.
Add brown sugar and egg to the chocolate. Add half of your dry ingredients to chocolate mixture and stir until completely combined. Stir in milk and the remainder of the dry ingredients. Fold in chopped pecans with a spoon.
Grease a shiny cookie sheet. Using a 1/2 teaspoon as a measure, drop small amounts of dough onto cookie sheet.
Bake for approximately 10 minutes. These cookies are especially good if frosted with chocolate icing while cookies are still hot.
These drop cookies can also be baked as bar cookies quite easily. Spread the dough in a greased pan until dough is approximately 1/4 to 1/2 inch thick. Bake for about 20 minutes or until done. Cut into bars when cool.
Store both drop cookies and bar cookies in an airtight container. If you choose to frost the cookies, place sheets of wax paper between the layers of cookies to keep them from sticking together during storage.