1 c. sugar
1/2 c. butter, softened
1 egg
2 oz. melted unsweetened chocolate (cool)
1/3 c. buttermilk or water
1 tsp. vanilla
1 3/4 c. all-purpose or whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts (optional)
Chocolate Frosting (below)

Heat oven to 400 degrees. Mix sugar, butter, egg, chocolate, buttermilk and vanilla. Stir in flour, baking soda, salt and nuts.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8-10 minutes. Immediately remove from cookie sheet; cool. Frost with Chocolate Frosting. Yield about 4 1/2 dozen cookies.

If using self-rising flour, omit baking soda and salt.

CHOCOLATE FROSTING:

2 sq. (1 oz. each) unsweetened chocolate
2 tbsp. butter
3 tbsp. water
About 2 c. powdered sugar

Heat chocolate and butter over low heat until melted. Remove from heat; stir in water and powdered sugar.

CHOCOLATE-CHERRY DROP COOKIES: Omit nuts. Stir in 2 cups cut-up candied or maraschino cherries. Use Chocolate Frosting.

COCOA DROP COOKIES: Increase butter to 2/3 cup; omit chocolate and stir in 1/2 cup cocoa.

DOUBLE CHOCOLATE DROPS: Stir in 1 package (6 ounces) semi-sweet chocolate chips.