Chocolate Drop Cookies

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Yield: 1 1/2 to 2 1/2 dozen cookies, depending on add-ins

Recipe photo

This variation on our Basic Drop Cookies, suggested by a reader, yields medium-soft cookies with great chocolate flavor. For just plain chocolate, bake without add-ins; but chocolate chips, nuts, and dried fruit (cranberries, diced apricots, cherries) are all deliciously complementary.

Chocolate Drop Cookies

star rating (15) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 1/2 to 2 1/2 dozen cookies, depending on add-ins
Published: 05/07/2012


Tips from our bakers

  • For smaller (2 1/2") cookies, drop the dough buy the heaping teaspoonful onto the baking sheet. Bake the cookies for 9 to 10 minutes, until they appear set. Yield: about 4 dozen cookies.


1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2) Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla until well blended.

3) Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again 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.

4) Add the flour and espresso powder, mixing to combine.

5) Stir in the chips, nuts, etc., if you're using them.

6) 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.

8) Bake the cookies for 12 to 14 minutes, until they've lost their shiny appearance and look like they're set. Remove them from the oven, and cool right on the pans; or transfer to a rack to cool.

Yield: 1 1/2 to 2 1/2 dozen cookies, depending on add-ins.


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  • star rating 03/01/2015
  • member-williambornstein from KAF Community
  • An easy recipe to put together. The dough seemed very soft and difficult to shape. I ended up getting about 13 cookies out of it, but they were larger and still baked nice in 14 minutes. I like that it didn't take a ton of chocolate to get a good flavor. Good Dutch Process Cocoa like the Droste I use isn't cheap and I added Ghirardelli Semi Sweet chunks. Just for fun though, I did swap out the two tablespoons milk for dark rum. I had dried cherries in the mix and I thought it would play well together. It didn't hurt them none. To the extent that this recipe is easy and very adaptable I will use it again and again.
  • star rating 12/17/2014
  • Stephanie from Orlando FL
  • Awesome cookie recipe!!! If you like chocolate, this recipe is for you!!
  • star rating 12/10/2014
  • mitzimuffins from KAF Community
  • I made these into another form of the famous peanut butter blossoms. I love the combination of raspberry and chocolate so I used the teaspoon sized scoop, rolled them in sugar, and then baked them for 9 minutes. Instead of a chocolate kiss in the middle I substituted a Hershey's raspberry Hug in the center. They also look very "holiday" because the hugs are white and red striped. Can't wait to include them on my cookie platters. I got about 40 cookies using a slightly rounded teaspoon scoop.
  • star rating 11/26/2014
  • cphair from KAF Community
  • It is Thanksgiving eve and I decided to try this recipe to bring husband and his brothers are all serious chocolate lovers. One bite and the look on his face tells me this recipe may be my go to for years to come!
  • star rating 02/16/2014
  • Sierra from Marion, NC
  • I made these cookies last week and they were amazing! Like I always do, I refrigerated the dough before baking and then I cut down on the baking time - 11 minutes was perfect. Fantastic flavor and texture. Can't wait to make them again.
  • star rating 01/21/2014
  • Mary G from Pleasant Hill/Crossville TN
  • ps - forgot to add if you are using a cookie stone, no need to grease (assuming it's seasoned) and make sure you pre-heat the stone along with the oven ;)
  • star rating 12/18/2013
  • NC Baker from KAF Community
  • These are delicious - I decided to try them to send in for our school's teacher Christmas cookie platters. I wanted to make them special, so for my two cups of add-ins I used one cup of semisweet chocolate chips, a half cup of KAF cappuccino chips, and a half cup of KAF cinnamon chips. I also used 1/4 tsp espresso powder, which did add a nice depth to the flavor. Yum!
  • star rating 12/17/2013
  • Lisa from MA
  • this is a great recipe! i doubled the recipe and added 1 bag of Andes peppermint crunch candies (they're white chocolate and peppermint pieces together). they definitely won't last long around here.
  • star rating 09/12/2013
  • dsharp90 from KAF Community
  • These cookies were fantastic! I used a combination of regular and dutch-process cocoa because I didn't have the KA cocoa. I added some chopped walnuts in addition to semi-sweet and bittersweet chocolate chips. I will make these again and again.
  • star rating 09/11/2013
  • Christy from Texas
  • Perfect cookie. When I first made the batter I thought it was too much chocolate chips. I only used semi sweet. After having one, it was the perfect amount.
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