If you have ever met my grandmother, Donna, then you have been privileged to have eaten these cookies.These are her SIGNATURE cookies.
I can’t remember a time that I’ve gone to Idaho to visit her without these cookies making an appearance at some point during our visit.
There are a few things you should know about these cookies though before you dive in.
- These chocolate drop cookies are the LIGHTEST, FLUFFIEST cookies on the earth. I kid you not. You can leave these on the counter over night uncovered, and the next morning, still fluffy.
- Because they are light and fluffy you can easily eat multiple cookies without feeling bloated.
- The walnut on top is her signature. Any other nut just wont do in her book. It’s a walnut all the way. And Grandma does not skimp on her walnut. No broken ones either. A full walnut half is a must!
- This frosting does harden. It is not a stay soft forever frosting, which is perfect for keeping the walnut on top. It’s simple and delicious and has been the same frosting she’s made her entire life.
- Grandma believes that if you are mailing, or sending or traveling with these cookies, you should wrap them individually in sandwich baggies (the kind with a fold over top). She believes they travel better and stay together better when packaged individually!
This is one of those passed down through generations recipes that our family loves. It’s a simple recipe that isn’t packed with random ingredients.
If you’re looking for a tried and true, passed down through the generations family recipe, then this is a great one to make!
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- 1/2 cup butter
- 1 cup brown sugar, packed
- 1 egg
- 1/2 cup cocoa powder
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- 1/4 cup water
- 1 recipe for Grandma's Chocolate Cookie Frosting
Preheat oven to 350*F
Cream butter and brown sugar together until smooth until fluffy (about 2 minutes).
Add egg, cocoa, buttermilk, vanilla and baking soda. Mix well.
Add flour and mix until combined. Mixture should be thicker.
While mixer is on, slowly add water.
Using a small cookie scoop, scoop cookies onto a lined cookie sheet.
Bake for 10 - 12 minutes.
Allow cookies to cool on pan for 5 minutes before transferring to a cooling rack.
Frost with Grandma's Chocolate Cookie Frosting
Top with whole walnut - Grandma's signature!
Items recommended for this recipe:
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