I recently came across a hundred-year-old recipe for Cocoa Cookies that I just had to try. This recipe was actually a cut-out cookie recipe. The cookies had a crispy exterior with a softer, cake-like interior, and just the right amount of sweetness. They are lovely with coffee (or milk).
Here is the original recipe:
When, I followed the recipe, the cookie dough was extremely dry and crumbly, so I added a second egg to make the dough a better consistency that could be rolled.
And, here’s the recipe updated for modern cooks:
Cocoa Cookies (Chocolate Cut-out Cookies
1/4 cup butter or shortening (I used butter.)
1 cup sugar
1/4 cup milk
2 large eggs
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cocoa
2 cups flour
Preheat oven to 400° F. Cream butter (or shortening) and sugar; then stir in milk and eggs. Add the baking powder, salt, and cocoa; stir until combined. Add the flour and stir until well mixed. Roll out to 1/4 inch thick; then cut into shapes. Place on greased baking sheets. Bake 9-12 minutes or until lightly browned.
A Hundred Years Ago 
I just finished researching a new sugar cookie recipe for making Valentine’s cookies with my granddaughters. This chocolate one looks great, Sheryl!
They’re yummy.
These looks good. I’ve never seen a recipe for a rollout chocolate cookie. Most interesting.
This is the first time that I’ve ever made a chocolate cut-out cookie, but I was really pleased with how it turned out.
Those sound very good!
They’re tasty.
They do look good!xxx
They are good. I think that you’d like them.
Wow, they look delicious!
They’re yummy.
These look delicious! 🙂
This recipe is makes a very tasty cookie.
that 1920’s recipe looks classic! lovely cookies
They had some lovely cookie recipes a hundred years ago. I actually prefer some of the older recipes. In my opinion, many of the old recipes are a little less sweet and gooey than some modern recipes; which, in my opinion, is a good thing.