Chocolate may have been rationed during Rosie’s day, but it’s certainly not today. And there really is no such thing as too much chocolate. Not when you’re a chocolate lover like I am. And with the holidays approaching what better way to celebrate than to add a few touches to a classic recipe, and go for the chocolate. Inspired by the Nestle Toll House recipe.
CHOCOLATE CHOCOLATE CHIP COOKIES
- 2 sticks butter or margarine, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup cocoa
- 2 tablespoons coffee (if desired)
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 large (12 oz) package of chocolate chips
Preheat oven to 350° F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes. Note: If coffee is included it may be necessary to add 1 to 2 tablespoons of flour.
Here’s another blast from the past, courtesy of Rosie’s Riveting Recipes — a cookie recipe using molasses. While not as common today as it was in the past, molasses is a natural sweetener that Grandma used to use. During WW2 this recipe would have helped housewives stretch their sugar, a commodity that, at the time, was rationed and in very short supply.
Enjoy this sweet treat.
SOFT MOLASSES COOKIES
- 3 cups sifted cake flour*
- 1 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 1/2 teaspoons cinnamon
- 1/2 cup shortening
- 1 cup sugar
- 1 egg, unbeaten
- 1 cup sugar
- 1/2 cup molasses
- 1 cup sour milk** or buttermilk
- 1/2 teaspoon vanilla
Sift flour once, measure, add soda, salt, and spices, and sift together three times. Cream shortening, add sugar gradually, creaming until light and fluffy. Add egg and beat well; then add molasses. Add flour, alternately with milk, mixing well after each addition. Add vanilla. Chill 1 to 2 hours, or until firm enough to hold shape. Drop from teaspoon on lightly greased baking sheet, placing about 2 inches apart. Bake in hot oven (400º F.) 13 to 15 minutes, or until done. Makes 6 dozen cookies.
*No flour sifter? Not a problem. Simply measure the flour and pour into a large strainer and stir with a wooden spoon.
** To make sour milk add one tablespoon lemon juice of white vinegar to one cup 2% or whole milk, (fat-free milk will not work). Let sit for 15 minutes until milk begins to curdle. Add to recipe.