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Double Chocolate Potato Drops
Yes, cookies with potatoes in them. These chocolate potato drops from 'Baking Yesteryear' by B. Dylan Hollis are made with mashed potatoes and melted chocolate.
👥 4 Servings👤 B. Dylan Hollis📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking sheet
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Make the cookies
2
Preheat the oven to 375°F.
3
In a large bowl, cream together the butter and brown sugar until fluffy. Beat in the egg and vanilla.
(220g) packed dark brown sugar1 cuplarge egg1(120g) powdered sugar1 cup
4
Beat in the mashed potato—ensuring it is cool—and the melted unsweetened chocolate.
5
In a separate bowl, combine the flour, salt, and baking soda. Add to the creamed mixture alternately with the buttermilk.
6
Fold in the chopped walnuts.
7
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.
8
Make the icing
9
In a double boiler, or in a small saucepan over low heat, melt the butter and chocolate.
10
Remove from the heat, and slowly begin whisking in the powdered sugar alternately with the hot water. Whisk smooth.
11
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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