Devil’s Food Drop Cookies
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for soft, cake-like chocolate cookies. These Devil’s Food drop cookies get their rich flavor from melted chocolate and a tender, moist crumb from sour cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | None | 3–4 dozen cookies |
🔪 Key Equipment
- large bowl
- electric mixer
- cookie sheet
- wire rack
- sifter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Butter or Margarine | softened |
| 1 Cup | Brown Sugar | packed |
| 1 | Egg | large |
| 1 Teaspoon | Vanilla | None |
| 2 oz. | Chocolate | unsweetened, melted and cooled |
| 2 Cups | Flour | sifted |
| 1/2 Teaspoon | Baking Soda | None |
| 1/4 Teaspoon | Salt | None |
| 3/4 Cup | Sour Cream | None |
| 1/2 Cup | Walnuts | chopped |
| As needed | Chocolate frosting | for topping |
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F and grease a cookie sheet.
- In a large bowl, cream the 1/2 cup butter or margarine and 1 cup brown sugar together with an electric mixer until light and fluffy.
- Beat in the 1 egg and 1 teaspoon vanilla, then stir in the 2 oz. chocolate until smooth.
- In a separate bowl, sift together the 2 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- On low speed, add the dry ingredients to the chocolate mixture alternately with the 3/4 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the 1/2 cup walnuts.
Step 2: Bake and Finish
- Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet.
- Bake for 10 minutes until the edges are set and the tops spring back when lightly touched.
- Let the cookies cool on the sheet for a minute before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting.
💡 Make-Ahead & Storage: Store cooled, unfrosted cookies in an airtight container for up to 5 days; frost just before serving for best texture.
Original Recipe Scan
