Chocolate Cookies

Ingredients

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
• 2 tablespoons cream or milk
• 1 egg
• 1/2 cup grated chocolate
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder

Method

1. 1

   Cream butter and sugar, add other ingredients, roll very thin and bake in moderate oven.

2. 2

   Keep in tins.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 76. The excerpt below is the record exactly as published.

% cup grated chocolate, % cup sweet milk; boil all together for about 10 minutes; when done, add vanilla to taste, and stir until nearly cool, then spread on cake. This will cut nicely. CAKES, COOKIES. DOUGHMOTS, ETC. 165 SOFT GINGER CAKE — Miss Parsons, Tamalpais. 1 cup sugar, 1 cup butter, 1 cup boiling water, 1 cup New Orleans snolasses, 2 eggs, 2 stnall teast)oons soda, 1 tablespoon ginger, flour to make a thick batter, or till it drops In plaits or folds from the spoon \more flour makes it too stiff). Excellent. SYRUP CAKE— Mrs. Geo. Bunn. 1 cup sour cream, 1 cup syrup, 1 teaspoon soda, 1 teaspoon ginger, 7. teaspoon cinnamon, sufficient flour to mix pretty stiff with a spoon. Bake in sheets; to be eaten hot. Eggs are not needed in this recipe. SPONGE GINGERBREAD— Mrs. E. B. Mahon. 2 eggs, 1 cup of sugar, 2 heaping tablespoons of butter, 1 cup of molasses, 1 cup of sour milk, 4% cups of flour, 2 teaspoons of saleratus (not soda) dissolved in hot water, 2 teaspoons of ginger, 1 teaspoon of cinnamon, 1 pound of seeded raisins, % pound of currants. Mix mo- lasses, sugar, butter, and spices together; warm them slightly and beat imfil light; add the yolks when beaten, then the milk: then the flour and saleratus; beat well 5 minutes; bake in shallow pans. GINGER CAKE— Mrs. E. B. Mahon. 1 egg, 3 tablespoons of melted butter, % cup of syrup, V2 cup of brown sugar, scant i^ cup of milk, 1% cups of flour, 1 teaspoon of gin- ger (more if liked), also cinnamon, and 1 teaspoon of yeast powder or soda. SOFT GINGERBREAD— Mrs. A. A. Smith. i cup New Orleans molasses, 1 teaspoon soda, 1 egg, 1 cup flour, 4 tablrjspoons of melted butter, 8 tablespoons of boiling water, 1 tables spoon of ginger. Mix auickly, and bake from 15 to 20 minutes in a hot oven. SOFT GINGER BREAD, Very Good— Mrs. W. B. Bradford. 1 cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sour milk, 4 ■cups flour, 1 level teaspoon of soda and same of baking powder. Gin- ger to taste. SOFT GINGER BREAD— Mrs. A. F. Fechteler, Wash, D. C. Butter (or lard) % cup, flour 2i^ or 3 cups, sugar 1 cup, soda 2 teas- poons, eggs 2, ginger 2 teaspoons, N. O. Molasses 1 cup, cinnamon 2 teaspoons, sour milk 1 cup, allspice 1 teaspoon, a little nutmeg. SPICED GINGERBREAD— Mrs. E. O. Allen. % cup brown sugar creamed with % cup butter, or butter and lard, 1 cup New Orleans molasses, 1 egg beaten light, 14 cup cold water, 2% cups flour, '% teaspoon soda dissolved in a little hot water, 1 teaspoon 166 CAKES, COOKIES, DOUGHNUTS, ETC. ginger, % teaspoon cloves, % teaspoon cinnamon, a touch of nutmeg,. V2 cup of raisins. Bake in a shallow pan. GINGER GEMS — Mrs. Geo. Foster. Vz cup molasses % cup sugar, '% cup sour milk or hot water,% cup butter (scant), 1 egg, 1 teaspoon soda, 2 cups flour, salt, cloves, ginger and cinnamon to taste. A few raisins cut up. Bake in gem pans and have them hot before putting in the mixture. A strip of candied orange peel on top of each gem is very nice. GINGER SNAPS— Mrs. W. F. Jones. 2 dups of molasses, 1 cup of butter or lard, 1 level tablespoon soda, 2 level tablespoons ginger, a little cinnamon if liked; boil the syrup, butter and spices together, adding soda last when boiling; then remove from the fire and add about 1 quart of flour, or enough to roll. En- deavor to roll out without more flour; roll very thin, and bake in a moderate oven. When cool, pack away in tight cans to prevent getting soft. GINGER SNAPS — Mrs. Wm. Alexander. 2 cups molasses, 1 cup sugar, 1 cup melted butter or shortening. Let the above come to a boil, then add 2 teaspoons soda, 1 quart flour, 1 teaspoon ginger, 1 teaspoon cinnamon, % teaspoon cloves, % tea- spoon allspice, 1 teaspoon salt. Dissolve the soda, and pour it into the molasses; pour boiled molasses, sugar and shortening into the flour. Roll very thin. GINGER SNAPS— Mrs. E. B. Mahon. 2 eggs, % cup of brown sugar, % cup of syrup, a piece of butter and a little lard, % teaspoon of ginger, % teaspoon of soda, flour to suit; roll thin and bake slowly. GINGER COOKIES— Mrs. A. A. Smith. 1 cup of molasses, 1 cup of sugar, 1 cup of lard, 1 cup of boiling water, 1 tablespoon of ginger, 2 teaspoons of soda; % teaspoon each of allspice, cinnamon and cloves; roll thin, and bake in a quick oven. MOLASSES JUMBLES— Mrs. McMahon. 1 cup of sugar; butter size of an egg; mix to cream; add 1 cup of flour, and molasses enough to mix it. Drop in buttered pans and bake. When done and while hot, roll over a round stick the size of a broom handle. JUMBLES— Mrs. Grandjean. ;l lb butter creamed with 1 It sugar, five eggs 1 at a time, I14 lbs. flour. Flavor with nutmeg, drop in little heaps on baking sheet. Mod- erate oven. CAKES, COOKIES, DOUGHN UTS, ETC.- 1)7 JUMBLES — Mrs. Fronmuller. 1 cup butter, 1 cup powdered sugar, 3 cups flour, 1 teaspoon grated nutmeg, 3 eggs, 1 tablespoon rose water. Cream butter and sugar, add beaten eggs, flavoring and flour gradually. Sprinkle board with gran- ulated sugar and roll out % of an inch thick. Cut with Ifirge cutter, put in greased pan, and bake in moderate oven, until edges are slightly hrown. Keep in air tight box to preserve crispness. HERMITS— Mrs. Geo. M. Dodge. 1% cups sugar, 1 cup butter, 3 eggs, 1 tablespoon sour cream, 14 of a teaspoon soda dissolved in a very little boiling water, 1 teaspoon each of cinnamon and cloves, 1 cup chopped raisins, 1 cup chopped walnuts, and some citron if liked. Mix with sufficient flour to roll; cut out as cookies, and bake in a moderate oven. Excellent, and will Iceep some time. HERMIT COOKIES— Mrs. W. G. Corbaley. 1 cup of chopped raisins. 1 cup of butter. ] cup of su.gar, % cup of molasses, 2 eggs, 2 tablespoons sour milk, 1 teaspoon each of soda, cinnamon, cloves and 1 nutmeg; flour to roll. CROQUETS — Mrs. Grandjean. , 1 lb flour, wet with milk, % lb butter, % lb sugar. % lb almonds, 4 eggs, 2 teaspoons rum or brandy. Make a smooth paste and let stand 1 hour, then roll in strips, bake in moderate oven. Cut while hot. GERMAN CRISPS — Louisa Meissner. 1 cup butter, 1% cups sugar, 2 eggs, 2 cups flour, 1 teaspoon baking powder, pinch of salt, after cutting into shapes addiajr a little more flour if necessary in rolling out the dough, sprinkle with 3 tablespoons of chopped nuts and 1 tablespoon sugar. BOSTON ROCKS — Mrs. Frank Hamilton, San Jose. IVi cups brown sugar, 1 cup butter, 2% large cups flour, 1 teaspoon soda, pinch of salt, % lb seeded raisins, 1% lbs. walnuts chopped, 3 eggs, drop and bake on buttered paper. CHOCOLATE COOKIES — Mrs. VVm. L. Jones, Cloverdale. % cup brown sugar, % cup white sugar, % cup butter, 2 tablespoons cream or milk, 1 egg, % cup grated chocolate, 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.