CHOCOLATE DROPS

“What better to raise your energy level during a Spring blizzard, than to bake a batch of ultra-chocolaty cookies?  These tasty morsels deliver with a crunch of sunflowers and a dominance of chocolate.  Enjoy, because you will make it to Summer.  I promise.”

1/2 cup Sunflower Butter (or Peanut Butter)

1/8 cup Canola Oil

3/8 cup Brown Sugar

1/4 cup Sugar

1 Egg

1/2 Tablespoon Vanilla Extract

1/2 cup Flour

3 Tablespoons Cocoa Powder (a little extra won’t hurt, either)

1/2 teaspoon Baking Soda

1/4 teaspoon Salt

1/4 cup Mini Chocolate Chips

1/4 cup Sunflower Seeds (can substitute chopped peanuts)

1/2 Tablespoon Crisco

1/4 cup Mini Chocolate Chips

 

Preheat oven to 350 degrees.

Cream sunflower butter, canola oil, brown sugar, and sugar.

Mix in eggs and vanilla extract.

Mix in the flower, baking cocoa, baking soda, and salt.

Stir in 1/4 cup mini chocolate chips and sunflower seeds.

Drop rounded Tablespoon sized balls of dough onto a parchment paper lined baking sheet.  Flatten slightly.

Bake for 8 minutes.  Make sure to monitor the bottoms of the cookies to ensure that they do not burn.

Cool completely on wire rakes.

While cookies are cooling, microwave together the Crisco and remaining 1/4 cup of mini chocolate chips until melted and smooth.

Drizzle over cooled cookies and pray for warm weather.

 

Makes about 30 cookies.

Revised Source:  “Chocolate Peanut Butter Drops” recipe in “Taste of Home Cookies.”