Next up for our Christmas Cookie Recipe Exchange is Ashleigh‘s Super Soft Chocolate Drop Cookies. Here’s what she has to say about them, “I got this recipe from the “Mad Hungry” cook book by Lucinda Scalla Quinn. The dough is beautiful and the cookie stays soft forever. By forever, I mean until you eat them all. And because it’s a plain drop cookie you could add pretty much add anything. Crushed candy cane, white chocolate chips, orange zest or even Baileys. Seriously so easy and super good looking.”
Ashleigh‘s Super Soft Chocolate Drop Cookies {from Lucinda Scalla Quinn}
Ingredients
1 1/2 Cups Flour
3/4 t. Baking Powder
1/2 t. Coarse Salt
1 Cup Unsalted Butter
3/4 Cup Sugar
1 Large Egg, Lightly Beaten
1 t. Vanilla Extract
6 Ounces Bittersweet or Semisweet Chocolate, Melted
1/3 Cup Milk
Directions
Preheat 350. Butter baking sheet. In a small bowl whisk together flour baking powder and salt.
In a large bowl cream butter and sugar. beat in egg and vanilla. Blend in melted chocolate. Alternatly blend in flour mixture and milk ending with flour. Drop dough by teaspoonfuls onto baking sheet 1 inch apart. Bake for 10 to 15 minutes or until edges are set and centers are still soft. Remove to cooling racks.
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