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Grandma Tina’s Chocolate Drop Cookies made with DOVE® Chocolate Baking Chips

Makes: 4 dozen cookies
Segment: QSR/FSR/C&U/B&I/ISB

MilkAndCookies_logoThese are Tina Casaceli’s (Milk & Cookies Bakery) ultimate, all-time favorite cookie. Her whole family loves them, too. No matter how many her grandmother made, there were never enough to go around.  They were something that only her Grandma Tina made. She took her time to ice them perfectly and then the walnut decoration had to be just the right size and placed exactly. This is probably the first recipe that Tina made on her own—and she still loves to make them. She thinks of her grandmother every time she does.

INGREDIENTS

Chocolate Drop Cookies

  • 1 cup DOVE® Chocolate Baking Chips
  • 2½ ounces unsweetened chocolate
  • 2 cups (9 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ cup (2 ounces) pure vegetable shortening
  • 1 cup (7 ounces) dark brown sugar
  • 1 large egg, at room temperature
  • ¼ cup (2 ounces) milk
  • 1 teaspoon pure vanilla extract
  • 48 small walnut pieces

Chocolate Frosting

  • 2 ounces DOVE® Chocolate Baking Chips
  • 2 teaspoons unsalted butter, cut into small pieces, at room temperature
  • 1 cup (3 ½ ounces) confectioners’ sugar, sifted
  • 1 tablespoon strong coffee, if needed

DIRECTION

Chocolate Drop Cookies

  1. Preheat the oven to 350ºF.

  2. Line 2 cookie sheets with nonstick silicone baking sheets or parchment paper.  (Alternately, use nonstick cookie sheets or lightly buttered conventional cookie sheets.)  Set aside.

  3. Add the unsweetened chocolate in the top half of a double boiler over simmering water.  Heat, stirring frequently, for about 4 minutes or until the chocolate has melted. Remove from the heat and set aside.

  4. Sift the flour and baking soda together.  Set aside.

  5. Place the shortening in the bowl of a standing electric mixer fitted with the paddle.  Begin beating on low to soften. Add the sugar, raise the speed to medium, and continue to beat for and additional 2 minutes.  Add the egg, milk and vanilla, beating to incorporate.

  6. Reduce the speed to low and add the melted chocolate, beating to incorporate. Gradually add the flour mixture and DOVE® Chocolate Baking Chips and beat to just blend.  If the batter seems too thick to drop easily off of a spoon, add strong coffee, a tablespoon at a time.

  7. When dough is just blended, remove the bowl from the mixer and scrape the paddle clean.

  8. Drop the dough by the heaping tablespoonful onto the prepared cookie sheets, leaving about 2 inches between each one.  If desired, dampen your fingertips and round off the dough slightly to give a neater finish to the baked cookies.

  9. Place in the preheated oven and bake for about 10 minutes or just until the center is set.  Do not over-bake or the cookies will be dry and harden very quickly.

  10. Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.


Chocolate Frosting

  1. Combine the DOVE® Chocolate Baking Chips in the top half of a double boiler over simmering water. Heat, stirring frequently, for about 4 minutes or until the chocolate has melted.  Remove from the heat. Begin adding bits of butter, beating until the chocolate is smooth and shiny.

  2. Place the sugar in a mixing bowl.  Using a wooden spoon, beat the melted chocolate mixture into the sugar, beating until glossy.   If the frosting is too thick, add coffee, a bit at a time to reach spreading consistency.


Assembly

  1. When cool, lightly coat the top of each cookie with Chocolate Frosting and place a walnut piece in the center of each one.
  2. After the cookies are frosted, return them to the wire racks for about 15 minutes or until the frosting has set.
  3. Store in layers separated by waxed paper, airtight, at room temperature.
 

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