Chocolate Drop Cookies Recipes

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CHOCOLATE DROP COOKIES



Chocolate Drop Cookies image

These were cookies my aunt made all the time when I was little--worth the wait and very good! I have never made them with nuts, but I'm sure they are good with them also.

Provided by sherri H

Categories     Dessert

Time 1h10m

Yield 20-24 cookies

Number Of Ingredients 10

1/2 cup shortening
1 cup sugar
1 egg
3/4 cup sour milk
1 teaspoon vanilla
1 3/4 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup chopped nuts (optional)

Steps:

  • Mix shortening, sugar and egg.
  • Stir in sour milk and vanilla.
  • Sift together flour, soda, salt and cocoa; stir.
  • Add nuts.
  • Chill 1 hour.
  • Heat oven to 375°F.
  • Drop by spoonfuls on greased cookie sheet.
  • Bake 8-10 minutes.
  • • Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.

Nutrition Facts : Calories 141.6, Fat 6, SaturatedFat 1.6, Cholesterol 10.2, Sodium 97.4, Carbohydrate 20, Fiber 0.7, Sugar 10.5, Protein 2.1

BASIC CHOCOLATE DROP COOKIES



Basic Chocolate Drop Cookies image

This recipe uses a pre-made mix that will keep for several weeks. You can look at the recipe for Basic Cookie Mix here at Allrecipes.com! Use 2 cups for this recipe. Add the following ingredients to the mix to make Chocolate Drop Cookies.

Provided by Mellan

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 6

¼ cup sifted cocoa
2 cups basic cookie mix
1 egg
½ cup butter
¼ cup water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
  • Bake for 12 to 15 minutes in the preheated oven.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 16.7 g, Cholesterol 24.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 120.8 mg, Sugar 0.1 g

CHOCOLATE SUGAR DROP COOKIES



Chocolate Sugar Drop Cookies image

My daughter and I had fun experimenting in the kitchen one night creating our own recipe.

Provided by Jamie7

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 12

Number Of Ingredients 9

¾ cup white sugar
¼ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
  • Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
  • Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
  • Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.2 g, Cholesterol 25.7 mg, Fat 6.8 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 4 g, Sodium 135.4 mg, Sugar 16.9 g

CHOCOLATE DROP COOKIES



Chocolate Drop Cookies image

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

Categories     Desserts

Time 55m

Yield 4-1/2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted and cooled
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
FROSTING:
2 cups confectioners' sugar
1/4 cup baking cocoa
1/4 cup butter, softened
1/4 cup hot strong brewed coffee
3/4 teaspoon vanilla extract

Steps:

  • 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.

CHOCOLATE DROP COOKIES WITH CARAMELIZED WHITE CHOCOLATE FILLING



Chocolate Drop Cookies with Caramelized White Chocolate Filling image

This cookie has slight brownie qualities and, for that reason, I like to eat them on their own. Many other options can be delicious...I love a good ice cream sandwich with these or even a whipped cream filling. Here I have paired the acidity of the chocolate with a caramelized white chocolate filling. This filling adds richness and a "toasted" flavor that pairs well with the chocolate.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h25m

Yield about 18 cookies; 9 sandwiches

Number Of Ingredients 12

3/4 cup chopped semisweet chocolate
1/3 cup chopped unsweetened chocolate
3 tablespoons lightly salted butter
1 egg, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon kosher salt
2 cups white chocolate, chopped
1/4 cup mascarpone, room temperature
1 tablespoon dark rum

Steps:

  • For the cookies:
  • Preheat an oven to 350 degrees F.
  • In a metal bowl, combine both chocolates with the butter. Put the bowl over a pot of boiling water for a makeshift double boiler. Lower the heat so the water is hot but not boiling. Stir the chocolate with a plastic spatula, from time to time, until the chocolate and butter melt together. Set aside.
  • In a large bowl, whisk together the egg, sugar and vanilla. Beat until the mixture comes together and becomes a pale yellow color, about 1 minute.
  • Combine the flour, baking powder and salt in a separate bowl. Sift and add it to the egg mixture. Stir until blended. Using a rubber spatula, add half of the melted chocolate to the batter and gently stir to combine. Add the remaining chocolate and stir again until combined.
  • Drop tablespoonfuls of the cookie batter onto a greased baking sheet or a greased parchment-lined baking sheet. Leave room in between the cookies so they can spread out as they bake. You should be able to drop 18 cookies total, on the baking sheet, depending on their size.
  • Put the baking sheet in the center of the oven and bake for 4 minutes. Rotate the pan halfway and bake for an additional 4 minutes. Remove the pan from the oven and allow the cookies to cool, 10 to 15 minutes, before transferring to a plate.
  • For the filling:
  • Preheat the oven to 250 degrees F. Put the chopped white chocolate into a baking dish, preferably not a metal dish, and melt it in oven. Remove it after about 10 minutes and stir. Put back into the oven and continue to cook until caramelized, about 10 minutes.
  • Meanwhile, whisk together the mascarpone and rum in a small bowl.
  • Add the caramelized chocolate to a medium bowl. Blend in the mascarpone mixture until combined. Refrigerate until the cookies have cooled.
  • Bring the filling to room temperature before spreading it between the cookies to make sandwiches.

CHOCOLATE-CHERRY DROP COOKIES



Chocolate-Cherry Drop Cookies image

Stir dried cherries into chocolate dough with chocolate chunks.

Provided by Food Network Kitchen

Time 1h30m

Yield about 2 dozen

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 1/2 cups granulated sugar
1 cup packed light brown sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
4 large eggs
One 11-ounce bag semisweet chocolate chunks
1 cup dried cherries

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment.
  • Whisk the flour, cocoa and salt together in a medium bowl. Put the butter, unsweetened and semisweet chocolates in a large microwave-safe bowl. Microwave in 30 second increments, stirring until melted, 3 to 4 minutes.
  • Stir the granulated and light brown sugars into the chocolate mixture until blended and then add the milk, vanilla and eggs and beat vigorously with a wooden spoon or spatula until thick and glossy. Add the flour mixture and stir until just combined. Stir in chocolate chunks and dried cherries.
  • Drop the batter in heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake until the cookies are set on the edges but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through the baking time. Cool on the baking sheets on a wire rack for 5 minutes, then transfer to the wire rack to cool completely.

CHOCOLATE DROP COOKIES



Chocolate Drop Cookies image

Get a double hit of chocolate with rich and chocolaty cookies topped with deep chocolate frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 36

Number Of Ingredients 13

1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Steps:

  • 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

SOFT CHOCOLATE DROP COOKIES



Soft Chocolate Drop Cookies image

I have had this recipe for years!! They come out so soft and chewy right out of the oven! NOTE: i live in southern nevada where the altitutde is about 4000ft so make the needed adjusments necesary to make this chocolate delight.

Provided by See-Jay

Categories     Dessert

Time 16m

Yield 20-24 scrumpious cookies, 20-24 serving(s)

Number Of Ingredients 10

1 egg
6 tablespoons butter (soften)
6 tablespoons cocoa powder
6 tablespoons milk
1 tablespoon vanilla
3/4 cup sugar
1 1/4 cups flour
1/3 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine: egg, butter, cocoa powder, milk, vanilla, baking soda, baking powder, & salt.
  • Mix in mixer until it's incorporated.
  • Add sugar and flour and mix.
  • In a cookie sheet, use a regular kitchen spoon to scoop batter onto it.
  • Bake for 11 minutes.
  • Let stand for 2 minutes on rack.
  • Enjoy!

Nutrition Facts : Calories 100.2, Fat 4.2, SaturatedFat 2.5, Cholesterol 20.4, Sodium 119, Carbohydrate 14.7, Fiber 0.8, Sugar 7.7, Protein 1.6

GRAMMY'S CHOCOLATE DROP COOKIES



Grammy's Chocolate Drop Cookies image

A hefty dose of cocoa powder makes these old-fashioned drop cookies perfect for fans of dark chocolate. The recipe is so simple, it's a natural for preparing with children, who especially love forming the dough into balls and rolling them in sanding sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield About 3 1/2 dozen

Number Of Ingredients 9

2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons pure vanilla extract
Sanding sugar, for rolling

Steps:

  • Sift together flour, cocoa powder, baking soda, and salt in a bowl.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until mixture is light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, and chill until firm, about 1 hour.
  • Preheat oven to 350 degrees. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. The cookies can be stored between layers of parchment in an airtight container at room temperature for up to 1 week.

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