Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Chocolate Nut Drops

Soft, old-fashioned chocolate drop cookies with a tender, cake-like texture and chopped nuts throughout. These simple cookies get their rich chocolate flavor from melted chocolate and are especially good with a cold glass of milk or cup of coffee.

Chocolate Nut Drops

Yield: Not provided
Prep Time: About 15 minutes, plus chilling
Cook Time: 10–15 minutes per batch

Ingredients:

  • ½ cup margarine
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • ⅔ cup firmly packed brown sugar
  • 1 large egg, well beaten
  • 2 ounces chocolate, melted and cooled
  • 1¾ cups sifted all-purpose flour
  • ½ teaspoon baking soda
  • ½ cup milk
  • ½ cup chopped nuts

Instructions:

  1. In a large mixing bowl, combine the margarine, salt and vanilla.
  2. Add the brown sugar and cream until thoroughly combined.
  3. Beat in the egg, followed by the melted and cooled chocolate.
  4. In a separate bowl, combine the flour and baking soda.
  5. Add the dry ingredients to the chocolate mixture alternately with the milk, mixing just until combined.
  6. Fold in the chopped nuts.
  7. Cover and chill the dough in the refrigerator until firm enough to scoop easily.
  8. Preheat the oven to 350°F.
  9. Drop the chilled dough by spoonfuls onto greased baking sheets.
  10. Bake for 10–15 minutes, until the cookies are set.
  11. Transfer to a wire rack to cool.

Tip: The original recipe doesn't specify the type of chocolate or nuts, so I would leave those choices open rather than assume bittersweet, semisweet, walnuts or pecans.

Source: Unknown

Denver High-Altitude Adjustments (5,280 feet):

  • Reduce the baking soda from ½ teaspoon to ⅜ teaspoon.
  • Reduce the brown sugar slightly from ⅔ cup to ½ cup + 2 tablespoons.
  • Increase the milk by 1 tablespoon to compensate for Denver’s dry climate.
  • Increase the oven temperature from 350°F to 365°F.
  • Begin checking the cookies at 9–10 minutes rather than automatically baking as long as 15 minutes.
  • Keep the dough chilled as directed.
  • Bake 2 test cookies first. If they spread too much, add 1–2 tablespoons flour to the remaining dough.
Tip: For these Chocolate Nut Drops, I’d use modest adjustments because they’re a soft, cake-like drop cookie.