Aunt Sally’s Cocoa Drops are a classic vintage cookie recipe that combines the richness of cocoa with the tang of buttermilk and the crunch of chopped nuts. Popular in mid-century American kitchens, these cookies are tender, slightly chewy, and bursting with chocolate flavor. The use of buttermilk gives them a unique depth of taste and a moist crumb, while the addition of walnuts or pecans provides texture and balance. Ideal for holiday trays or everyday treats, this recipe captures the comforting simplicity of home baking during the 1950s and remains a timeless favorite for anyone who loves chocolatey drop cookies.
Ingredients
- ½ cup vegetable shortening
- 1 cup sugar
- 1 egg
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1¼ cups flour (sifted )
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cocoa powder
- 1 cup nuts (chopped, walnuts or pecans)
Instructions
Step 1: Cream Shortening & Sugar
- In a large mixing bowl, cream together the shortening and sugar until light and fluffy.
Step 2: Add Egg
- Beat in the egg until well blended.
Step 3: Mix in Liquids
- Stir in the buttermilk and vanilla extract.
Step 4: Combine Dry Ingredients
- In a separate bowl, sift together flour, baking soda, salt, and cocoa powder.
Step 5: Mix Wet & Dry
- Gradually stir the dry mixture into the wet mixture until well incorporated.
Step 6: Add Nuts
- Fold in the chopped nuts.
Step 7: Chill Dough
- Chill dough for 1 hour to firm.
Step 8: Drop Dough & Bake
- Preheat oven to 400°F (200°C). Drop dough by teaspoonfuls onto a greased or parchment-lined baking sheet.
Step 9: Bake Cookies
- Bake for 8–10 minutes until set but still soft. Cool slightly before removing from baking sheet.
Tips
- Use walnuts or pecans for the “chopped nuts” component; either works beautifully.
- For deeper chocolate flavor, use Dutch-process cocoa instead of natural cocoa.
- Add ½ cup chocolate chips for extra richness.
- Swap buttermilk with milk plus 1 teaspoon vinegar or lemon juice if needed.
- Chill dough longer (2 to 3 hours) for puffier cookies.
- Add ¼ teaspoon cinnamon for a warm spice note.
- Frost with simple vanilla or chocolate icing for a vintage bakery style.
- Make smaller cookies by using a teaspoon scoop as the card suggests for more servings.
- If dough seems soft, add 1 to 2 tablespoons flour before baking.
- Bake on parchment to avoid sticking if you don’t grease the pan.
Nutrition
Calories: 115kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 10mgSodium: 80mgPotassium: 80mgFiber: 1gSugar: 11gVitamin A: 20IUCalcium: 15mgIron: 0.7mg
Tried this recipe?Let us know how it was!