Aunt Sally's Cocoa Drops

Name: Aunt Sally's Cocoa Drops
Yield: 3 dozen
Ingredients: ½ cup shortening; 1 ¾ cups all-purpose flour; 1 cup white sugar; ½ teaspoon baking soda; 1 egg; ½ teaspoon salt; ¾ cup buttermilk; ½ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 1 cup chopped walnuts

Rating: 4.54 stars

39 Ratings
34 Reviews
5 Photos

My mother used to make these cookies, they are my all time favorite. She usually frosted them with a white icing. I made them for my children but they usually didn't last long enough to get frosted. Now I make them for my 14 month old granddaughter. They are so soft and so good! I usually double the recipe.

By Gwen Brown

Gallery

Recipe Summary

Servings:

Yield:

3 dozen

Nutrition Info

Directions

Step 1

Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.

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Step 2

Chill dough for 1 hour.
Step 3

Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
Step 4

Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!

Nutrition Facts

Per Serving:

97 calories; protein 1.7g; carbohydrates 11.6g; fat 5.4g; cholesterol 5.4mg; sodium 57.5mg. Full Nutrition

Reviews (34)

Most helpful positive review

SHARKBABY

10/05/2003

Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also great idea to double batch! They disappear WAY too fast!!! Read More

Helpful

(10)

Most helpful critical review

Marianne Gillette

05/25/2016

Just too bland for me. Read More

39 Ratings

5 star values: 23
4 star values: 14
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SHARKBABY

10/05/2003

Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also great idea to double batch! They disappear WAY too fast!!! Read More

Helpful

(10)

ATHANKFULHEART

12/17/2002

We tried these for the first time today and they were fast easy and very yummy. We skipped the icing and liked the Not too sweet taste. We may try icing them next time.They are so soft! 400F worked well for us. Left them for exactly 10 minutes. Read More

Helpful

(5)

sunset185

07/24/2008

Quick and Easy to make. NEEDS ICING though to make it just a bit sweeter! Read More

Helpful

(5)

MICHBAILEY

01/28/2010

Very good. Instead of icing them I dusted them with powdered sugar. Read More

Helpful

(4)

svg1

06/12/2009

I made these with Splenda (without the icing and with extra chopped walnuts) for diabetics and they loved them. (So did the non-diabetics.) In place of buttermilk I used a soup spoon of vinegar and then added skim milk to 3/4 cup. I also didn't bother refrigerating the dough and reduced the temperature to 375 F and baked them for 8 minutes. This is definitely a keeper. Read More

Helpful

(4)

Catherine Cruz

06/01/2011

These tasted like brownies with the texture of of a light cake in a easy to eat cookie shape. I am fascinated by this. The flavor is mild just enough to satisfy a sweets/chocolate craving without being overwhelming. My family and I ate them alone or broken up with vanilla ice cream. I needed to bake these for 7 minutes at 375 degrees before I was happy with the texture but that is my oven's fault not the recipe. Read More

Helpful

(4)

cicada77

03/16/2008

These were wonderful!! Kind of like very moist brownie cookies. I left out the walnuts and frosted with chocolate buttercream. Just watch them closely while cooking... one batch went for maybe a minute or two longer and they were very dry. Read More

Helpful

(4)

wilco

12/15/2007

Wow! I made these for my church and they were delicious. I didn't have any walnuts and not enough pecans so I used sliced almonds but I toasted them first. I mixed together a white icing and tinted it pink- so pretty!:) I loved how cakey these were. Read More

Helpful

(3)

jaschult

09/17/2014

Followed the recipe except i used butter as a substitute for the shortening. Then since i saw some people said it was a little less on the sweet side and should frost; instead i added in milk chocolate chips and marshmallows. Made bigger cookies (22 instead of 3 dozen) and 400 for 10 minutes. Just sweet enough soft so good. Read More

Helpful

(2)

Marianne Gillette

05/25/2016

Just too bland for me. Read More

More Reviews

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All Reviews for Aunt Sally's Cocoa Drops

- of Reviews

Aunt Sally's Cocoa Drops

Servings Per Recipe: 36
Calories: 97.2

% Daily Value *

protein: 3 %

carbohydrates: 4 %

dietary fiber: 3 %

sugars:

fat: 8 %

saturated fat: 5 %

cholesterol: 2 %

vitamin a iu:

niacin equivalents: 6 %

vitamin c:

folate: 4 %

calcium: 1 %

iron: 3 %

magnesium: 5 %

potassium: 1 %

sodium: 2 %

thiamin: 6 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Aunt Sally's Cocoa Drops

1 of 34

All Reviews

SHARKBABY

10/05/2003

Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also great idea to double batch! They disappear WAY too fast!!!

Helpful

(10)

ATHANKFULHEART