Chocolate Chip Herb Drop Cookies

Hello there!

We had some friends come over today, so yesterday was one heck of a baking day! I made two batches of these mouth-watering cookies and another batch of some cinnamon mocha cappuccino cookies. (let me know if you want that recipe, too!)

Recipe

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp cloves
  • 1 tbsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup shortening, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/3 cup strong, hot coffee
  • 2 tbsp anise seeds (optional)
  • 1/2 cup chocolate chips (semi-sweet)
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, mix together flour, baking soda, cinnamon, cloves, ginger and salt.
  3. In a large bowl, cream shortening and sugar until smooth and creamy. Beat in egg until incorporated, then blend in molasses. Add flour mixture to ice creamed mixture, alternately with coffee, mixing well after each addition. Stir in chocolate chips and anise if using.
  4. Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes or until golden brown. Cool on sheet for 2 to 3 minutes, then transfer to wire racks to cool completely.

Makes about 3 1/2 dozen.

Please note: This recipe is an adaptation of the recipe for Herb Drop Cookies from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 45).

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Chocolate Chip Ginger Drops

Don’t be mistaken, the lack of pictures is frustrating to me, too… I seem to have forgotten to pull up my camera soon enough, because my three teenage (well one is over twenty, but hey) brothers ate them all before I could take a photo. Too bad I didn’t make two batches, though, these are pretty amazing!

To give you a clue, I found the picture above on the Internet (it’s pretty adequate).

RECIPE

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/4 tsp ginger
  • 1 tsp cinnamon
  • 2 cups chocolate chips of your choice

 

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, combine flour, cocoa, baking soda, salt, cinnamon and ginger.
  3. In a large bowl, beat butter and sugar until smooth an creamy. Add eggs, one at a time, mixing until well incorporated. Stir in vanilla. Add flour mixture and mix well. Fold in chocolate chips.
  4. Drop by heaping teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto cookie sheet. Bake in preheated oven for 9 to 12 minutes or until cookies are lightly browned, but still fragile. Cool on sheet for 2 minutes, then transfer to wire racks to cool completely.

Makes 5 dozen.

 

 

 

Photo source: http://www.bettycrocker.com/recipes/cake-mix-chocolate-cookies/b181b72f-4126-4796-b851-e2be6b33a440

Please note: This recipe is an adaptation of the recipe for Chocolate Mint Chip Drops from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 30).

 

 

Chocolate Chip Orange Oatmeal Cookies

Another recipe!! Think of those chocolate sticks with an orange filling in the center. Like ’em? These cookies taste almost EXACTLY THE SAME! It blows my mind. Enjoy, and do comment and tell me what you think if you try them out. 🙂

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup shortening, softened
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1/3 cup milk, divided
  • 3 cups old-fashioned rolled oats
  • grated orange zest from 1 orange
  • 1 tbsp orange juice (optional)

 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix together flour, baking powder and salt.
  3. Using two knives, a pastry blender or the tips of your fingers, cut in shortening until the mixture resembles coarse crumbs. Stir in sugar, eggs, vanilla, half the milk, grated orange zest and orange juice, if using. Beat until the mixture is smooth and blended. Mix together remaining milk and oats and fold into mixture.
  4. Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto prepared cookie sheet. Bake in preheated oven for 12 to 15 minutes or until golden brown. Immediately transfer to wire racks to cool.

Makes about 4 dozen.

Please note: This is an adaptation of the recipe for Easy Oatmeal Drop Cookies from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 26).