Jumbled Chocolate Drops Recipes

SUPER GOOEY CHOCOLATE DROPS

Steps:

• Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
• Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
• Store cookies in a tightly sealed container at room temperature for up to a week.

SUPER GOOEY CHOCOLATE DROPS

Steps:

• 1. Preheat to 325 degrees F. Line 3 baking sheets with parchment and set aside.
• 2. Place butter and unsweetened and semisweet chocolate in a large heatproof bowl. Bring a saucepan filled with about 1 inch of water to a very slow simmer; set bowl over but not touching water, and stir occasionally until chocolate melts. Stir light brown and granulated sugars and vanilla into chocolate mixture with a wooden spoon. Add eggs and buttermilk and beat vigorously until thick and glossy.
• 3. Whisk flour, cocoa, cinnamon, and salt together and stir into chocolate mixture. Stir in chocolate chunks and dried cherries, if using. Drop batter in heaping tablespoons, 2 inches apart, onto prepared baking sheets. Bake until cookies are set on outside and soft and fudge-like inside, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes; transfer to a rack to cool completely. Serve or store cookies in a tightly sealed container at room temperature for up to a week.

CHOCOLATE DROPS

Steps:

• 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla.. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts.
• 2. Drop by tablespoonfuls 2 in. apart onto 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. Frosting: In a large bowl, beat the frosting ingredients until smooth. Frost cookies. I sometimes sprinkle the tops with fine chopped nuts.

EASY CHOCOLATE DROPS

Steps:

• In microwave-safe bowl, melt chips; stir until smooth. Stir in potato sticks and peanuts. , Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set. Store in airtight containers.

FUDGY CHOCOLATE DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt, set aside.
• Sift together the flour, baking soda, and salt. Set aside. In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
• In a medium bowl, cream together the shortening, butter, and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Mix in the dry ingredients alternately with the sour milk. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until firm to the touch. Remove from baking sheets to cool on wire racks.

JUMBO CHOCOLATE CUTOUTS

Steps:

• Beat shortening and cocoa until blended. Beat in molasses, sugar and eggs. Beat in coffee. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into molasses mixture. Dough will be very soft. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a well floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake until edges are set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners' sugar.

CHOCOLATE JUMBLES

Steps:

• Preheat oven to 350 degrees.
• Grease two cookie sheets or lime them with Silpat.
• In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
• Cream the butter and sugar in a large bowl.
• Add the eggs and vanilla; mix and scrape down the sides of the bowl.
• Add the flour mixture and mix until it is just combined.
• Add the white chocolate chips and pecans.
• If the dough is too stiff, wet your hands and finish mixing by hand.
• Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
• Wet it with warm water between scoops so the dough falls out easily.
• Press the dough balls down gently with your fingertips.
• Bake the Jumbles for 20 minutes.
• The cookies will be soft when they come out of the oven; do not overbake them.
• Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.

HOMEMADE CHOCOLATE DROPS

Steps:

• For the dark chilli drops: break the chocolate into chunks and melt in a heatproof bowl over a pan of barely simmering water. Meanwhile, line a few flat baking trays with baking parchment. Once the chocolate has melted, stir in the chilli powder. Use a teaspoon to drop 'drops' of the chocolate onto the baking parchment. Every 10 or 20 drops, scatter over a small amount of red glitter before the chocolate sets. Leave to set in a cool place, but do not put in the fridge.
• For the salted pistachio drops: melt the chocolate and prepare baking parchment as before. Once the chocolate has melted, stir in the salt, then make drops as above, topping with chopped pistachios.
• For the white chocolate drops: carefully melt the chocolate as above. Make drops, as above. Once they are partially set, top each with a crystallised rose petal.

TRIPLE CHOCOLATE DROPS

Steps:

• Combine flour, baking powder, cinnamon and salt in a medium-size bowl. Set aside. In a large bowl, beat butter, sugars, instant coffee and vanilla together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate.
• Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chocolate chips and walnuts, if desired. Cover and freeze or refrigerate until very firm, one to four hours.
• When ready to bake preheat oven to 350 degrees. Grease four large baking sheets. Divide dough into sixths; refrigerate all but one portion.
• With floured hands, roll slightly rounded teaspoons of unrefrigerated dough into 1-inch balls. Arrange, 1 inch apart, on baking sheets. Repeat with remaining five portions of dough, keeping dough you're not working on refrigerated.
• Bake 7 to 9 minutes, or until barely brown on the bottom. Do not overbake. Cookies will seem very soft, but will firm as they cool. Cool cookies on racks.
• Spoon about 1 teaspoon of glaze on each cookie and spread with back of the spoon. If desired, lightly sprinkle each cookie with grated chocolate. Let glaze set before storing cookies in an airtight container for up to one week. They can be frozen.

FUDGE JUMBLES (CHOCOLATE COOKIE BARS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, brown sugar, 1 cup margarine, eggs, 2 teaspoons vanilla extract, and 1 teaspoon baking soda together in a bowl until combined. Stir in oats. Press 2/3 the mixture into the bottom of the prepared pan.
• Melt butterscotch, chocolate chips, and 2 tablespoons margarine in a saucepan over medium heat. Stir in condensed milk and 2 teaspoons vanilla extract until smooth. Pour into the baking pan; crumble remaining oat mixture on top.
• Bake in the preheated oven until set, about 25 minutes. Cool for at least 10 minutes. Cut into squares.

JUMBLED CHOCOLATE DROPS

Steps:

• Line 2 baking sheets with parchment or waxed paper.
• Place chocolate chips or sweetened condensed milk in a large bowl over a pot of simmering water until chocolate is just melted. Stir to combine. Remove bowl from pot.
• Stir in remaining ingredients.
• Spoon mixture onto prepared baking sheet in mounds, about 1 tablespoon each. Refrigerate until set.