I really hate baking.

I love eating baked goods, but I really hate baking. I don’t know why, but butter, flour, and sugar and I just don’t get along. 

My mom baked like crazy when I was growing up, but I never had any desire to learn from her. In 7th grade Home Economics, I was the only student excited for the sewing portion of class and absolutely dreading the cooking portion. 2021 was the first year of my daughter’s 10 years in existence that I made her birthday cake, but really all I did was make boxed brownies and top them with store bought ice cream to create an ice cream cake of sorts. (It was actually good, I highly recommend doing it.)

My daughter, on the other hand, desperately wants to bake with me. I generally put her off as long as possible, but eventually I cave. And THAT is how I end up making cupcakes with twice as much oil as the recipe called for, angel food cake that tastes like carbon, and my personal favorite: cookies without flour. 

Yup, that’s right. I managed to go through the entire process of mixing and baking cookies without realizing I forgot to add flour. Now, if I was making them for a gluten-free friend, that would have been pretty awesome — but I wasn’t. Those sad cookies that were supposed to be balls of moist chocolatey goodness ended up paper thin and disintegrated into nothingness as soon as I tried to scoop them off the pan. 

So, in honor of my baking failures, I thought I would share my favorite cookie recipe from my childhood —cocoa drop cookies courtesy of my great grandmother, Lenore. 

And be sure not to forget the flour, because apparently it’s important!

Print Recipe

Cocoa Drop Cookies

Cook Time

9 minutes

Servings

dozen

Ingredients

• 2 cups white granulated sugar
• 1 cup cocoa
• 2 1/2 cups all-purpose flour
• 1 cup butter, softened 2 sticks
• 2 large eggs
• 2 tsp baking powder
• 1/4 cup white granulated sugar for rolling cookies

Cook Time 9 minutes Servings dozen Ingredients 2 cups white granulated sugar 1 cup cocoa 2 1/2 cups all-purpose flour 1 cup butter, softened 2 sticks 2 large eggs 2 tsp baking powder 1/4 cup white granulated sugar for rolling cookies

Instructions

1. Preheat oven to 325º F.
2. Cream together butter and sugar. Add egg and mix until well-combined.
3. Add cocoa, flour, and baking powder. Mix well (I recommend using your hands).
4. Chill for about 15 minutes.
5. Roll into balls about 1 inch in diameter (depending on how large you would like the cookies).
6. Add extra sugar to a bowl. Place each ball into the bowl of sugar and roll to coat well. Place each ball onto a cookie sheet, about 2 inches apart. Bake for 9 minutes. Remove to a baking rack to cool.

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