Aunt Sally'S Cocoa Drop Cookies
Aunt Sally's Cocoa Drop Cookies are rich, chocolatey treats with a tender crumb and a satisfying crunch from chopped nuts. Perfect for cookie lovers, they combine cocoa and vanilla for a classic flavor. These cookies are ideal for sharing at gatherings or enjoying with a glass of milk.
Ingredients
Instructions
- Cream Crisco, sugar, and egg together.
- Add buttermilk, vanilla, and chopped nuts to the creamed mixture.
- Sift together flour, soda, salt, and cocoa.
- Chill the dough for 1 hour.
- Grease baking sheets.
- Drop spoonfuls of dough onto the prepared sheets.
- Bake at 400°F for 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you want a nuttier taste, try toasting the chopped nuts before adding them to the dough. Additionally, if you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Ensure the dough is chilled thoroughly to maintain its shape while baking.
Serving Suggestions
These cookies are delightful on their own, but you can elevate your serving by pairing them with a glass of cold milk or a scoop of vanilla ice cream. They also make a great addition to dessert platters alongside treats like Chocolate Chiffon Pie or Easy Blackberry Cobbler. Consider serving them at gatherings for a sweet touch that everyone will enjoy.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, place cookies in a preheated oven at 350°F for about 5 minutes or microwave them for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Sally'S Cocoa Drop Cookies contains roughly 164 calories, with 3g protein, 24g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter for a richer flavor. Just keep in mind that the texture may vary slightly, making the cookies a bit softer.
What can I use if I don't have chopped nuts?
If you prefer not to use nuts, you can leave them out completely or replace them with chocolate chips or dried fruits for added sweetness and texture.
How do I know when the cookies are done baking?
The cookies are done when the edges are set, and the tops look slightly glossy but not wet. They will continue to firm up as they cool, so avoid overbaking them for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).