Nutritional Info

Nutrition Facts

Serving Size 1 (320g)

Calories 547
Calories from Fat 165 (30%)
Amount Per Serving %DIV
Total Fat 18.4g 28%
Saturated Fat 7.8g 39%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 6.7g
Trans Fat 0.0g
Cholesterol 11.3mg 4%
Sodium 1375.7mg 60%
Potassium 363.7mg 8%
Total Carbohydrate 81.1g 27%
Dietary Fiber 8.2g 33%
Sugars 5.9g
Protein 16.8g 34%

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Recipe Description
Using parchment paper keeps the bottoms from burning. Cut it so that it overhangs. Then when you take the pans from the oven, you can quickly remove the paper, with the cookies on it, from the hot pan.
Prep time
30 min
Cook time
20 min
Ready In
50 min

Ingredients

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Serves To:USMetric
1 Teaspoon(t)  pure vanilla extract
2   large eggs, at room temperature
2 Cup(c)  light brown sugar, packed
1/2 Pound(lb)  unsalted butter, at room temperature
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  baking soda
3 Cup(c)  all purpose flour
1 Cup(c)  sour milk
4 Ounce(oz)  unsweetened chocolate

Preparation

Preheat the oven to 375°F. Line several baking sheets with parchment paper. Melt the chocolate in the top of a double boiler set over simmering water. When it is barely melted, remove it from the heat and stir to finish the melting. Stir in the sour milk, and set it aside to cool. Stir the flour, baking soda, and salt together in a medium sized bowl, and set it aside. Cream the butter and brown sugar with an electric mixer on medium high speed, scraping the bowl several times, until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to medium and blend in the chocolate mixture and the vanilla. Reduce the speed to low and blend in the flour mixture, just until incorporated. Drop the dough by rounded tablespoons, about 2 inches apart, onto the prepared baking sheets. Bake, two sheets at a time, on the bottom third and top third oven racks, rotating the sheets from top to bottom and front to back halfway through, until the center springs back when touched, about 10 minutes. (Watch carefully that the bottoms don't get hard or, worse, burn.) Cool on the baking sheets set on a wire rack. Repeat with the remaining dough. If you are using it, spread vanilla frosting over the cooled cookies, or, for a showy presentation, dip each cookie halfway into the frosting so the chocolate peeks through. Set them on waxed paper until the frosting is firm.

Additional notes

To make sour milk, stir 1 tablespoon of distilled white vinegar or fresh lemon juice into 1 cup whole milk and let the mixture stand at room temperature for 10 to 15 minutes.

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