Christmas Chocolate Drops

I can’t believe it is almost Thanksgiving and the year is over.  I honestly have no idea where it went.  And my little one is 20 months.  It has really flown by.

But it is the time of the year to start baking.  I unfortunately do not really bake a lot anymore.  For many reasons, time is a factor, but i try to stay away from sugar and i don’t really want to introduced it to my little one, she will get plenty of sugar in her life, no need to start early.

But here is the start of my baking season, there will be lots more of this before the year is over.

These cookies were done using DOVE® PROMISES® Dark Chocolates #DoveDark who encourages sharing/baking with DOVE® through delicious recipes with Bright Ideas. If you need recipe ideas it is a great site to go and check out.

These Christmas Chocolate Drops are delicious.  I ended up using pecans and i used a food processor to crunch it up with the chocolate, and they were just delicious.

Print Recipe

Christmas Chocolate Drops

Yield: 36 cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Ingredients:

1 bag (8oz) Dark Chocolate
8 tbsp butter
1/3 cup flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
2 large eggs
2/3 cup sugar
2 cups chopped nuts: such as walnuts, pecans or toasted almonds
2 cookie sheet pans
Foil paper

Directions:

Preheat the oven to 325 degrees. Line the sheet pans with foil and set aside. Melt half of the Dark Chocolate with the butter in the top of a double boiler until smooth. Remove from heat and let cool to room temperature. Meanwhile, roughly chop the remaining chocolate and set aside.

To make the batter, combine the flour, cocoa, baking powder and salt in a small bowl, set aside. In a large bowl, beat the eggs and sugar until thick and light yellow, about 2 minutes. Stir in flour mixture and cooled chocolate and beat for 1 minute. Fold in the remaining chopped Dark Chocolate and nuts.

Drop tablespoons of batter onto the prepared cookie sheet pans about 2 inches apart. Bake for approximately 10 minutes, or until just firm. Remove from the oven, transfer to a wire rack and cool for 5 minutes before removing from the cookie sheet pans.

Adapted from: Dove

One Year Ago: Squash Salad with Oranges and Olives
Two Years Ago: Pumpkin Mint Chocolate Chip Cookies
Three Years Ago: Turkey Stuffing