You will love Grandma's old fashioned chocolate cookie recipes. Nothing tastes better than a plateful of fresh-baked chocolate cookies. Just imagine the aroma of chocolate wafting throughout your kitchen.
Make homemade chocolate cookies that everyone will rave about. But be prepared to bake a big batch, as they won't last long! Nobody can resist eating them!
If you close your eyes right now, you can almost imagine how good they'll taste. Come on. Indulge yourself. Bake some cookies today.
Mom's Recipe Scrapbooks (c. 1920s)
2 cups sifted cake flour, 1/2 teaspoon soda, dash of salt, 1/2 cup butter, or other shortening, 2/3 cup brown sugar firmly packed, 1 egg well beaten, 3 squares Baker's unsweetened chocolate, melted, 1/2 cup milk, 1 teaspoon vanilla, 1/2 cup walnut meats, broken.
Sift flour once, measure, add soda and salt, and sift together twice. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.
Add egg and beat well. Add chocolate and blend. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla and nuts.
Drop from teaspoon on greased baking sheet and bake in moderate oven (350ºF) about 7 minutes. Frost with chocolate butter frosting, if desired. Makes about 50 cookies!
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
1 cup brown sugar
1 cup white granulated sugar
1 tablespoon water
1 teaspoon vanilla
1-1/2 cup Quaker™ Oats, uncooked
1-1/2 cups Corn Flakes®, crushed
1 package chocolate chips
1 cup raisins
1 cup coconut, approximately
Mix ingredients and bake cookies on a greased sheet at about 350°F until done.
1. Cream together 1/2 cup shortening, 1/2 cup packed brown sugar, 1/4 cup white sugar, 1 teaspoon vanilla. Beat in one egg.
2. Combine 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, then stir into cookie mixture.
3. Mix in 1 cup (6-ounce package) chocolate Chipits® (or any brand) and 1/2 cup chopped nuts.
4. Drop by teaspoon onto greased cookie sheet. Bake 10 to 12 minutes in 375°F oven. Makes about 3 dozen cookies.
Everybody loves these cookies. Whoever makes them loves them, too, because the whole process is so easy and such fun. The only tedious part is creaming the butter, and even that isn't bad if you let it warm up to room temperature before you start.
Then beat 1/2 cup butter with a fork, keeping at it till butter is light and creamy. Into this go 6 tablespoons of white sugar and 6 tablespoons of brown sugar, mixed; add it slowly and beat thoroughly into the butter.
Then 1 egg and 1/2 teaspoon of vanilla, also well beaten in. Now measure 1 cup of ordinary flour, add 2 tablespoons more for good measure, and sift it with 1/2 teaspoon of salt and 1/2 teaspoon of baking soda.
Stir into the other mixture and finish off with 1/2 cup of chopped nuts and 1/2 cup of those Dwarf Chocolate Mounds they sell for just such cookies as these.
If you can't buy the mounds, the next best thing is to chop up a bar of semisweet chocolate into chunks about the same size.
Drop the batter from a teaspoon onto a well-greased cookie sheet, put into 375°F oven and bake at this heat for about 8 minutes. You'll have enough for 12 to 15 cookies. —Calling All Girls Magazine, January 1945
1 cup molasses, 1/2 cup sugar, 1/2 cup shortening, 1/4 cup boiling water, 1 cup raisins, 1 cup flour, 3 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon soda, 2 cups oatmeal, 1 cup natural bran, 1/2 cup powered chocolate, 2 eggs, 2 teaspoons vanilla.
Cream sugar and shortening. Add molasses, hot water and soda, salt, bran, oatmeal, and chocolate. Beat in eggs. Sift flour and baking powder. Dredge raisins with a little flour and stir the mixture thoroughly. Drop by spoonfuls on a greased tin. Bake (350°F) for 10 to 12 minutes.
Combine 1/2 cup sweetened condensed milk with 3 tablespoons cocoa, 1/4 teaspoon salt; add 1 cup finely shredded coconut and 1/4 cup chopped Brazil or almond nutmeats.
Mix, and drop from teaspoon on cookie sheet. Bake in slow oven, 300°F, 10 minutes; remove from sheet at once. Makes 3 dozen.
Two eggs, 6 tablespoons flour, 1/4 cup cocoa, 3/4 cup sugar, 1/4 teaspoon salt, 1 cup chopped pecan nuts (or peanuts may be used, if preferred).
Beat eggs well. Then beat in sugar and cocoa mixed. Fold in flour and salt sifted, tablespoonful at a time. Add nuts.
Drop by teaspoonful on buttered tin, placing a half pecan on top of each. Bake in a moderate oven (350°F) for 15 minutes. Remove from tin immediately after taking from the oven.
Second Edition of the Neighborhood Cook Book (1914)
The SPECIAL ingredient is WHISKEY!
One cup brown sugar, one cup white sugar, three sticks chocolate, one tablespoon whiskey, four eggs, three cups flour, two teaspoons baking powder, one teaspoon each of all kinds of spices.
Beat the yolks of the eggs with the sugar. Add chocolate, whiskey, spices, and then the flour, and last the beaten whites over which the baking powder has been sifted. When stiff enough to roll, brush tops of cookies with beaten egg. Bake at 350°F.
Yes, it's the flavor of BRANDY that makes these cookies good!
Two eggs, not separated (beat light), one cup dark-brown sugar, one-half glass brandy, one-half teaspoon cinnamon, a little allspice, about four tablespoons chocolate, one teaspoon baking powder, one-half cup flour, salt; raisins, nuts, and citron, about a cup. Bake 350°F, about twenty minutes.
Three whites of eggs, beaten stiff; add slowly three-fourths cup sugar, and one cup grated chocolate; one cup walnuts, chopped. Drop from a spoon on buttered pan, and bake slowly (325°F), about twenty minutes.
The Perry Home Cook Book (1920)
2 cups sugar; 2 eggs; 1 teaspoon soda dissolved in 1/2 cup warm water; 1 cup grated chocolate; 1/2 cup butter; 1/2 cup lard. Melt lard, butter, and chocolate. When cool add to sugar and eggs. Flour enough to stiffen. Roll thin. When baked (350°F), ice with white cookie icing. —Mrs. Arthur Michael
4 eggs; 1 cup sugar; 1 cup butter; 3 squares unsweetened chocolate; 3 cups flour; 1/2 teaspoon vanilla flavor. Flour sufficient to roll very thin. (350°F.) —Sylvia Douglas, Oskaloosa, Kans.
Recipes Tried and True (1894)
One cake German sweet chocolate, one egg, one cup sugar, one-half cup milk, one lump butter size of a walnut. Drop from a spoon on buttered pan, and bake slowly (300°F) about twenty minutes in oven. —Mrs. Eckhart
The Boston Cooking-School Cook Book (1916)
1/2 cup butter, 1 cup sugar, 1 egg, 1/4 teaspoon salt, 2 oz Baker's chocolate, 2-1/2 cups flour (scant), 2 teaspoons baking powder, 1/4 cup milk.
Cream the butter, add sugar gradually, egg well beaten, salt, and chocolate melted. Beat well, and add flour mixed and sifted with baking powder alternately with milk.
Chill, roll very thin, then shape with a small cutter, first dipped in flour, and bake in a moderate oven (350°F).
2 eggs, 1 cup brown sugar, 2 bars dark German chocolate, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, grated rind 1/2 lemon, 1-1/3 cups almonds (blanched and chopped), 1 cup flour, 1 teaspoon baking powder.
Beat eggs until light, add sugar, gradually, and continue the beating; then add chocolate, grated, and remaining ingredients. Drop from tip of spoon on a buttered sheet, and bake in a moderate oven (350°F).
1/4 cup butter, 1/2 cup sugar, 2 tablespoons grated chocolate, 1 tablespoon sugar, 1 tablespoon boiling water, 1 egg, 1/2 cup nutmeats finely chopped, 1/2 cup seeded raisins finely chopped, 1 cup flour, 1 teaspoon baking powder.
For this old fashioned chocolate cookie recipe, cream the butter and add sugar, gradually. Melt chocolate, add remaining sugar and water, and cook one minute. Combine mixtures, and add remaining ingredients. Chill, shape, and bake same as Chocolate Cookies (350°F).