Chocolate Cookies

Ingredients

• 2 ounces Baker's chocolate
• 1 cup sugar
• 2 teaspoons baking-powder
• 1/2 cup milk or cream
• 2 1/2 cups flour
• 1/8 teaspoon salt
• 1 cup butter
• 2 eggs

Method

1. 1

   Cream butter, add sugar slowly, and beaten eggs until light.

2. 2

   Add grated chocolate.

3. 3

   Mix flour and baking powder, then add alternately with milk.

4. 4

   Chill, roll thin, shape with a round cutter, place on buttered sheets, and bake in a moderate oven.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 130. The excerpt below is the record exactly as published.

2 ounces Baker's chocolate. 1 cup sugar. 2 teaspoons baking-powder. '^ ^SSs. 14 cup milk or cream. 21/0 cups flour. y^ teaspoon salt. Cream butter, add sugar slowly, and eggs beaten until light, without separating, chocolate grated. Add flour and baking-powder well mixed, an^l milk, alter- nately. Chill, roll very thin, and shape vrith round cut- ter. Place on buttered tin sheets, and bake in moderate oven. Nut Cookies. 2 egg yolks. Whites 2 eggs. 1 cup light brown sugar. G tablespoons flour. 1 cup chopped nuts. 1 teaspoon baking-powder. Pinch salt. 294 SCIENTIFIC COOKING, Beat yolks until lemon color, and add sugar, nut meats, whites of eggs beaten stitl:. Hour, baking-powder and salt, mixed. Drop from tip of the spoon onto but- tered sheet. Spread, and bake in slow oven. Sand Tarts. Yo cup butter

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