This is one of the cookies I remember from my childhood. Which is totally weird since my older brother doesn’t really remember them or like them today. {SMH} I think why I like them so much is that they are basically a brownie in cookie form.
It came from this beaten-up cookbook with a blue cover, torn and stained. I can still see it in my head. It had a lot of war time, money saving hints, as well. I wonder what happened to it. OK, this sent me down the Google rabbit hole. I actually think I found it. I believe it was The American Woman’s Cookbook by Ruth Berolzheimer. I just have to decide if it’s worth $34 plus shipping to confirm my suspicions.
- 3 cups of sifted flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 squares baking chocolate
- 1 cup solid shortening
- 2 cups brown sugar
- 2 eggs
- 1 cup milk
- 2 teaspoons vanilla
There is no mention of nuts in this recipe, but you can’t go wrong with adding some chopped walnuts.
Sift flour, salt and baking powder and set aside.
Melt chocolate and shortening until smooth, let cool just a bit. Add brown sugar, eggs, milk and vanilla. Mix until the ingredients are a homogenous batter. Add the sifted ingredients and vanilla, mix JUST until it looks like cookie dough. Add nuts, if desired.
If you have the time, chill the dough for an hour or so. I usually don’t, but then they will spread a little more.
The recipe says, “drop from a teaspoon onto a greased baking sheet”. I use a small cookie scoop on a sheet pan with a silicone mat. Its cookies, not rocket science.
Bake at 375 degrees for 12-15 minutes. Don’t overbake, just sayin’.