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connecting food and families in Columbus Ohio

Carolina Chocolate Drop Cookie {Recipe}

On Monday, my aunt sent an email telling the Columbus Tayses that the old timey band the Carolina Chocolate Drops were coming to Dayton tonight, July 1, for a free performance during CityFolk Fest. Moments after the news hit my inbox, my Mom called. "Did you hear? Where will we stay?" There was no hesitation - this band is a family favorite and we had to go. Lil and I have been buzzing with anticipation. We love the dance-able tunes, especially because so many reference food.

carolina chocolate drop cookie recipe"Doesn't Carolina Chocolate Drop sound like the name of a cookie?" I asked my girl while we were counting down the days to the concert. She agreed and we started brainstorming what a Carolina Chocolate Drop would look and taste like.

Chocolate would be an obvious major flavor component. I thought a drop shape, perhaps with an over-sized chocolate chip on top, would be achievable if the dough were similar to a peanut butter blossom cookie.

What about the Carolina? The band hails from the Piedmont region of North Carolina, specifically. They happen to be known for their pecans, which would make for a lovely addition to a chocolate drop cookie, don't you think?

We hit the kitchen with ferocity, accompanied by CCDs' Cornbread and Butterbeans (my fave) and Knockin' (Lil's favorite, though I hope she can't understand the lyrics).

A few batches and tweaks later, I present the Carolina Chocolate Drop Cookie.

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The Carolina Chocolate Drop

makes 4 dozen two-bite sized cookies

1/2 cup vegetable shortening 1/2 cup unsalted butter 2 ounces dark baking chocolate, melted and cooled to room temperature 2/3 cup granulated white sugar 2 tablespoons milk 1 egg 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon salt 1 1/4 cup all purpose flour 1/4 cup high quality cocoa powder 1/2 cup pecans, chopped finely 2 tablespoons granulated white sugar 48 oversized dark chocolate chips, such as Ghiradelli

1. Cream butter and shortening in a mixer.

2. Add chocolate and sugar, mixing thoroughly.

3. Stir in milk, eggs, and vanilla. Cream for one minute until light and fluffy.

4. In a separate bowl, stir together baking soda, salt, flour, and cocoa powder.

5. With the mixer on low speed, slowly add flour mixture to creamed mixture. Stir just until mixed.

6. Stir pecans and 2 tablespoons sugar together in a small bowl, set aside.

7. Roll 1 tablespoon sized portions of dough into a ball. Roll in pecan sugar.

8. Place dough on a silpat lined cookie sheet. Press one chocolate chip into the top.

9. Bake at in preheated 350 degrees F oven for 10-12 minutes.

 

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