GRANDMA'S CHOCOLATE DROP COOKIES
Calling all chocolate lovers and novice bakers: This one's for you. These chocolate drop cookies are straight from grandma's recipe box, but they definitely don't require her wealth of baking expertise to make yourself. Drop cookies, made from soft dough and dropped onto a baking sheet in balls, are a simple, old-fashioned treat that are prime for personalization. If you like nuts, add them in. Prefer mint chocolate chips to semi-sweet chips? Feel free to substitute. No matter what you add, you're sure to end up with a soft, cake-like cookie that packs on the chocolate flavor. Plus, once you pile on the chocolate icing, it's nearly impossible to have just one.To drop the cookies on your baking sheet, try using a tablespoon cookie scoop. Not only will it help keep your fingers clean, but it will also make sure your cookies come out even.
Provided by Katie Strasberg Rousso
Yield Makes about 2 1/2 dozen
Number Of Ingredients 17
- Make the Cookies: Mix shortening, sugar, and egg thoroughly. Stir in buttermilk and vanilla. Sift in dry ingredients and stir. Stir in chocolate chips and nuts if desired. Drop cookies onto prepared baking sheets using a tablespoon cookie scoop. Space cookies 2 inches apart. Bake for 8-10 minutes at 375°.
- Make the Frosting: Cream together cream cheese and butter. Add vanilla and cocoa. Beat until smooth. Add powdered sugar, and mix until smooth. Add milk, adding more if needed for desired consistency. Spread frosting over cookies once completely cooled.
CHOCOLATE CREAM CHEESE COOKIES
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour and baking soda together in a bowl.
- Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined.
- Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 14.6 g, Cholesterol 14.4 mg, Fat 6.6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 72.5 mg, Sugar 9.6 g
CHOCOLATE DROP COOKIES
Get a double hit of chocolate with rich and chocolaty cookies topped with deep chocolate frosting.
Provided by By Betty Crocker Kitchens
Number Of Ingredients 13
- Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
- In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
- On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g
CHOCOLATE CREAM DROPS
From Betty Crocker's 1958 "Dinner for Two" cookbook, chocolate cookies that seem a bit different than other chocolate cookie recipes I've tried. Update: The texture of these is much more like a cake than a cookie or a brownie. To make them more cooking like, I'd recommend using butter instead of shortening and full fat sour cream. Also I've updated to add an icing recipe which really makes these stand out.
Provided by ElleFirebrand
Categories Drop Cookies
Yield 24 cookies
Number Of Ingredients 16
- Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft.
- Heat oven to 375°F
- Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
- For icing, melt chocolate and butter together (about 1 minute on High in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. If you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. Spread icing on cookies when cool.
CHOCOLATE DROP COOKIES
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.-Beth More, Las Vegas, Nevada
Provided by Taste of Home
Yield 4-1/2 dozen.
Number Of Ingredients 16
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
GREAT GRANDMA'S SOUR CREAM DROP COOKIES
This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.
Provided by Jill Lightner
Number Of Ingredients 10
- Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
- Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
- Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
- Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g
CHOCOLATE DROP COOKIES I
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together 1/2 cup butter or margarine and 1 cup light brown sugar until light and fluffy. Add egg, beat thoroughly. Add 1 teaspoon vanilla and mix well. Sift together flour and 1/2 teaspoon baking soda, add alternating with 3/4 cup milk to creamed mixture beginning and ending with dry ingredients. Blend in melted chocolate, then nuts.
- Drop by teaspoonfuls onto greased cookie sheets. Bake 10 -12 minutes. Cool on wire rack. When cool, frost with Chocolate Icing.
- To Make Icing: Mix confectioners' sugar; 1/4 cup cocoa ; 2 tablespoons butter or margarine, 1/2 teaspoon vanilla and milk. Mix all ingredients until smooth and creamy (may need to add more milk to get creamy consistency) . Frost cookies.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.4 g, Cholesterol 21.3 mg, Fat 8.2 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 71.1 mg, Sugar 21.8 g
LANNETTE'S FROSTED CHOCOLATE DROP COOKIES
For many years these cookies have been our favorite 4th of July picnic cookies . . . soft and moist!
Provided by Grannie B
Categories Drop Cookies
Yield 36 serving(s)
Number Of Ingredients 15
- Preheat oven to 375°F.
- Cream butter and sugar; add eggs and vanilla; beat well.
- Add cocoa, then sour cream; beat till well blended.
- Sift remaining dry ingredients together, then add to creamed mixture.
- Drop from rounded teaspoonfuls onto greased baking sheets.
- Bake cookies 8 to 10 minutes. Frost while still hot.
- For frosting, combine all ingredients, and beat well. Start with 2-1/2 cups of the powdered sugar, and add more if needed. Frosting should be slightly thin.
Nutrition Facts : Calories 165.1, Fat 6.5, SaturatedFat 4, Cholesterol 26.7, Sodium 116.7, Carbohydrate 25.9, Fiber 0.8, Sugar 17.1, Protein 2
More about "chocolate cream drop cookies recipes"
CHOCOLATE DROP COOKIES RECIPE | KING ARTHUR BAKING
4.7/5 (105)Total Time 22 minsServings 18-30Calories 120 per serving
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment., Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla until well blended., Add the egg, beating until smooth.
- If you're going to add chips, nuts, or dried fruit, beat in the 2 tablespoons milk; if you're going to bake plain cookies without add-ins, omit the milk., Add the flour and espresso powder, mixing to combine., Stir in the chips, nuts, etc., if you're using them., Drop the cookies by the traditional "tablespoonful" (actually about 4 measuring teaspoons) onto the prepared baking sheets, spacing them about 2" apart.
- A tablespoon cookie scoop works well here., Bake the cookies for 12 to 14 minutes, until they've lost their shiny appearance and look like they're set.
SUPREME CHOCOLATE DROP COOKIES RECIPE - AN ITALIAN IN …
QUICK AND EASY: OUR FAVORITE DROP COOKIE RECIPES - TASTE …
21 DELICIOUS OLD-FASHIONED DROP COOKIE RECIPES FROM THE ’50S
CHOCOLATE DROP SUGAR COOKIES | RECIPES
TOP 47 KEEBLER COCONUT CHOCOLATE DROP COOKIES RECIPES
OUR 14 BEST WINTER DESSERT RECIPES FOR ANY OCCASION
BOSTON CREAM PIE COOKIES - BEST COOKIE RECIPES
DROP COOKIE RECIPES - BETTYCROCKER.COM
CHOCOLATE CREAM DROP COOKIES - ALTERED-RECIPES WITH …
TOP 46 CHOCOLATE DROP COOKIES RECIPES
CHOCOLATE DROP COOKIES - SIMPLY SO GOOD
CHOCOLATE DROP COOKIES RECIPE - THE SPRUCE EATS
10 BEST CHOCOLATE DROP COOKIES WITH COCOA RECIPES | YUMMLY
COOKIES AND CRèME, CHOCOLATE PEANUT BUTTER PRETZEL CUPCAKE RECIPES
15 BEST DROP COOKIES FOR EASY BAKING - ALLRECIPES
TOP 44 CHOCOLATE OATMEAL DROP COOKIES RECIPES
30 BEST DROP COOKIE RECIPES TO TRY TODAY - INSANELY GOOD
You'll also love
Top Asked Questions
How do you make chocolate drop cookies?These chocolate drop cookies are perfect to make with kids, for a holiday cookie exchange and every time in between. READY TO MAKE THIS? Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until fluffy.
How do you make chocolate chip cookie dough?Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft. Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet.
How do you make ice cream cookies from scratch?Add egg and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using 1/4 cup (#20) ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet.
How do you make chocolate cookies with cream cheese?These super soft and chewy family-favorite chocolate cookies are made with cream cheese. Preheat the oven to 350 degrees F (175 degrees C). Sift flour and baking soda together in a bowl. Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy.