Chocolate Drop Cookies

This is an old favorite. These cookies freeze really well (in my opinion, although my mom thinks the frosting sometimes gets weird). I like eating them a little cold, so I don't let them defrost completely.


All ingredients should be used at room temperature for this recipe.

Cream together until well combined:

½ cup butter, at room temperature
1 cup sugar
1 egg, at room temperature
1 teaspoon vanilla

Combine in a small bowl, stir thoroughly until smooth and thick:

2 ounces melted unsweetened chocolate (cooled to just warm, but still runny)
1/3 cup buttermilk, at room temperature

Combine chocolate/milk mixture with creamed mixture until the mix is uniformly chocolate.

Stir in, making sure that all of the batter is combined with the flour:

1 ¾ cup flour
½ teaspoon baking soda
½ teaspoon salt
optional: 1 cup chopped nuts

Cover, chill at least one hour or overnight.

Heat oven to 375o. Drop dough by rounded teaspoonfuls 2 inches apart unto parchment lined baking sheets. Bake 8-10 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; frost with Chocolate Icing when still slightly warm.

Chocolate Icing
Melt in microwave (30 second intervals, at high power, stirring between intervals):

2 ounces unsweetened chocolate
2 tablespoons butter or margarine

Blend in:

3 tablespoon water
about 2 cups powdered sugar