Vintage Chocolate Cookies
📜 Collection: John B Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, rich chocolate drop cookie featuring brown sugar, chopped nuts, and a subtle hint of nutmeg. These soft, vintage-style cookies are perfect for any occasion.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | None | 2-3 dozen |
🔪 Key Equipment
- mixing bowl
- electric mixer
- baking sheet
- sifter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 C | Butter | softened |
| 1 C | Brown Sugar | packed |
| 1 | Egg | room temperature |
| 2 sqs | Chocolate | melted or chopped |
| 1 1/2 C | Flour | sifted |
| 1/4 tsp | Baking Soda | sifted |
| 1/4 tsp | Baking Powder | sifted |
| 1/4 tsp | Salt | sifted |
| 1/4 tsp | Nutmeg | sifted |
| 3/4 C | Nuts | chopped |
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F.
- In a large bowl, cream the 1/2 C butter and 1 C brown sugar together until light and fluffy.
- Beat in the 1 egg and the 2 sqs chocolate (melted if creating a chocolate base, or chopped if using as chips).
- In a separate bowl, sift together the 1 1/2 C flour, 1/4 tsp salt, 1/4 tsp nutmeg, 1/4 tsp baking soda, and 1/4 tsp baking powder.
- Gradually stir the dry ingredients into the wet mixture until just combined, then fold in the 3/4 C nuts.
Step 2: Bake
- Drop the dough by spoonfuls onto a prepared baking sheet.
- Bake at 350°F for approximately 10 minutes until the edges are set and the cookies are fragrant.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough balls for up to 3 months.
Original Recipe Scan
