Thepotatocrops up in the quirky, old-school baker’s arsenal more than once. It offers moisture, a tight crumb, and a platform which seemingly allows certain flavors to flourish more fully. These double chocolate potato drops are my favorite example of the cakey cookie class, and their choco-fiend glaze perfectly complements their rich softness. Their secret lies not only in the potato, but in yesteryear’s preference for using melted unsweetened chocolate over today’s more common use ofcocoa powder.
This recipe was excerpted from 'Baking Yesteryear' by B. Dylan Hollis. Buy the full book onAmazon.
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What you’ll need
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Unsweetened Chocolate
$8 At Amazon
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Hand Mixer
$150 At Amazon
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Dark Brown Sugar
$10 At Amazon
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Baking Soda
$7 At Amazon
Ingredients
Makes 4 dozen cookies
For the cookies
For the icing
Make the cookies
Step 1
Preheat the oven to 375°F.
Step 2
In a large bowl, cream together the butter and brown sugar until fluffy. Beat in the egg and vanilla.
Step 3
Beat in the mashed potato—ensuring it is cool—and the melted unsweetened chocolate.
Step 4
In a separate bowl, combine the flour, salt, and baking soda. Add to the creamed mixture alternately with the buttermilk.
Step 5
Fold in the chopped walnuts.
Step 6
Drop by teaspoon or small cookie scoop onto a parchment-lined or greased baking sheet. Bake for 12 to 15 minutes. Let them remain on the baking sheet once removed from the oven.
Make the icing
Step 7
In a double boiler, or in a small saucepan over low heat, melt the butter and chocolate.
Step 8
Remove from the heat, and slowly begin whisking in the powdered sugar alternately with the hot water. Whisk smooth.
Step 9
Frost cookies by inverting them into the icing, shimmying, and then removing gently. Transfer to a wire rack to cool completely. Periodically, the icing may need to be whisked to prevent early hardening.
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