Aunt Sally's Cocoa Drops Recipe - Allrecipes.com
Aunt Sally's Cocoa Drops Recipe

Aunt Sally's Cocoa Drops

Recipe by  

"My mother used to make these cookies, they are my all time favorite. She usually frosted them with a white icing. I made them for my children but they usually didn't last long enough to get frosted. Now I make them for my 14 month old granddaughter. They are so soft and so good! I usually double the recipe."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
  2. Chill dough for 1 hour.
  3. Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
  4. Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2003

Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also, great idea to double batch! They disappear WAY too fast!!!

 
Most Helpful Critical Review
Nov 06, 2012

I'm tempted to try this recipe again just to see if I did something wrong, but I'm 95% sure I followed the recipe exactly- even chilled for 1 hour! I baked half the recipe without walnuts and the other half with, because some of my friends don't like nuts. I personally felt like the cookies without nuts were very boring and couldn't really stand on their own without frosting them. Additionally, the texture was pretty dense- more like a brownie but a really bland brownie. Maybe they would be better with more sugar and more chocolate? I baked the half with walnuts second and as I wasn't happy with the texture I added some more baking soda to that half. I personally was more pleased with them being fluffier.

 

28 Ratings

Jul 24, 2008

Quick and Easy to make. NEEDS ICING though to make it just a bit sweeter!

 
Dec 17, 2002

We tried these for the first time today and they were fast, easy and very yummy. We skipped the icing and liked the *Not too sweet* taste. We may try icing them next time.They are so soft! 400F worked well for us. Left them for exactly 10 minutes.

 
Mar 16, 2008

These were wonderful!! Kind of like very moist brownie cookies. I left out the walnuts and frosted with chocolate buttercream. Just watch them closely while cooking... one batch went for maybe a minute or two longer and they were very dry.

 
Jan 28, 2010

Very good. Instead of icing them I dusted them with powdered sugar.

 
Dec 15, 2007

Wow! I made these for my church and they were delicious. I didn't have any walnuts, and not enough pecans, so I used sliced almonds, but I toasted them first. I mixed together a white icing and tinted it pink- so pretty! :) I loved how cakey these were.

 
Jun 01, 2011

These tasted like brownies, with the texture of of a light cake, in a easy to eat cookie shape. I am fascinated by this. The flavor is mild, just enough to satisfy a sweets/chocolate craving without being overwhelming. My family and I ate them alone or broken up with vanilla ice cream. I needed to bake these for 7 minutes at 375 degrees before I was happy with the texture, but that is my oven's fault, not the recipe.

 

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Nutrition

  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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