Chocolate Drop Cookies
September 13, 2008 § 2 Comments
These cookies are bite-sized, chewy and rich with cocoa flavor!
6 tablespoons high-quality cocoa
1 + 1/2 cups whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup unsalted butter (1 stick)
2/3 cup loosely-packed brown sugar
1 teaspoon vanilla
1/4 cup almond milk (or milk-equivalent)
3/4 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon almond milk
1. Preheat oven to 350 degrees (or 325 on convection) and grease a cookie sheet.
2. Cream butter and sugar in a large bowl until light and fluffy, about 2-3 minutes. Lower the speed and add egg, vanilla and milk and mix thoroughly.
3. In a separate bowl, mix cocoa, flour, baking soda and sea salt with a fork. On low speed, slowly add flour mixture to wet ingredients and stir only until just combined.
4. Using your hands, roll into little balls (a little smaller than a golf ball) or spoon-drop dough on the cookie sheet. Bake for 8-10 minutes.
5. Allow the cookies to completely cool on a wire rack. Meanwhile, make the glaze by whisking (or mixing) the 3 ingredients in a bowl. Spoon glaze on top of each cookie and let it drip down the sides. It will harden in under an hour and can be packaged in an air-tight container. They will stay moist for many days and freeze-and-thaw wonderfully.
Diet Notes: Nut-free