Chocolate Cream Drop Cookies

Vintage 1950 from my Betty Crocker’s Picture Cook Book of the same age…a timeless favorite! I came across this cook book when I was browsing in a used book store about 4 years ago. I loved it! I finally had a cookbook like the one my mom cooked from! I was able to then find the recipe that was made year after year during the Christmas holidays, and was both my dad and my favorite: A chocolate cake-like cookie with chocolate frosting.

Old Fashioned Chocolate Cream Drop Cookies

51

Cook Time: PT8-10M

Yield: 5 dozen 2-1/2 inch cookies

Serving Size: As many as one can indulge in!

Old Fashioned Chocolate Cream Drop Cookies

Soft, tender and creamy chocolaty rich! My life-time favorite of all cookies. I use organic shortening when shortening is called for. In the 50's mom's used a lot of shortening! I know my mom did! I am just a Crisco kid. BUT I choose a different route with my baking - I use ORGANIC!

Ingredients: (Use fresh and organic whenever possible.)

  • 1/2 cup soft organic shortening
  • 1-1/2 cups organic sugar
  • 2 eggs
  • 1 cup thick sour cream (may want to try a substitute: Greek Yogurt)
  • 1 tsp. vanilla
  • 2-2/3 cups flour
  • 1/2 tsp. soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 sq. unsweetened chocolate (2 oz.) melted
  • 1 cup chopped nuts (walnuts or pecans)

Directions:

  • Mix together thoroughly: shortening, sugar and eggs
  • Stir in: sour cream, vanilla and melted chocolate
  • Sift together flour, soda, baking powder and salt and then add to the other ingredients.
  • Add nuts if you desire
  • Mix well
  • Put mixing bowl with dough in the refrigerator and chill at least 1 hour. This makes the dough stiffer, not so sticky.
  • Drop rounded teaspoonfuls about 2" apart. (An ice cream scoop works well for scooping batter as well)
  • Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains.
  • Cool on a baking rack. Ice with chocolate frosting - see recipe below.

Notes

I love these cookies frosted!

Chocolate Icing: Melt together over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.), melted. Stir in 3 Tbsp. milk, and 1-1/2 cups sifted confectioners' sugar. (Sifting eliminates bumpy frosting.) Thin with cream to make glossy and easy to spread. Amount: Icing for about 30 cookies.

Prep time is a bit long because of the need to wait for the dough to cool in the refrigerator and later the wait to frost the cookies until they are cool. It is well worth the time and effort!

For this recipe use the the Old-Fashioned Sour Cream Drop – which is the “key” – recipe and then follow the Chocolate Cream Drops paragraph to make this wonderful old time favorite.
(Click on the page image below for a printable PDF file of the original.)

Chocolate Drop Cookie Recipe from Betty Crocker Picture Cook Book 1950

Chocolate Drop Cookie Recipe from Betty Crocker Picture Cook Book 1950

Comments

  1. Nancy I learned to bake from this cook book and have my mom’s 1956 original edition. Many pages are smudged and have hand written notes on tweaks and outcomes. I’m glad you shared this recipe, the chocolate version. I noticed in your version you didn’t provide an oven temperature and cook time. Can you let us know what you found to work best (especially in Colorado, Denver area)? Thanks!

    • Nan Bolton-Rawles says:

      Thanks for the comments! Bake at 400 for 8-10 min. I had copied the page from the cookbook and it did have this info, but I forgot to put it in the recipe! Thanks for bringing that to my attention! Here in CO I just use the Hungarian High Altitude flour and the cookies came out fine. I still haven’t gotten used to having to change recipes for the altitude. I am originally from CA.

      This was my dad’s very favorite cookie. Mine too. I made them for him from the time I was 11.

      Sorry it took so very long to answer. I have a full time web job during the day and it has been hard to keep up with my site.

      • Thanks Nan. I’m making them again this morning. Not only are they delicious, but the recipe makes a lot of cookies. I’ve used regular Crisco (gasp!) and Pillsbury flour at 400 degrees 7-8 min (finished cooling on rack) and they came out great. I hope you’ll soon be posting more baked goods recipes.

  2. thank you for this my husbands grandmother gave me her recipe book

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