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Chocolate Drop Cookies
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.
Ingredients
- 1/2 cup (8 tablespoons) butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, light or dark, packed
- 1/3 cup Dutch-process cocoa; King Arthur All-Purpose Baking Cocoa is a good choice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons milk (optional, if you add chips/nuts/fruit)
- 1 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 teaspoon espresso powder, optional; for depth of flavor
- 2 cups chips, nuts, and/or dried fruit, optional but good
Instructions
- 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. 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.
- 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. 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.
Tips from our bakers
- For smaller (2 1/2") cookies, drop the dough by the heaping teaspoonful onto the baking sheet. Bake the cookies for 9 to 10 minutes, until they appear set. Yield: about 4 dozen cookies.
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Reviews
I just baked these cookies and found that they are far too dry, and seem hardly sweet. I questioned whether I really needed to add more than a cup of flour but decided to follow the recipe. When I baked them, they did not spread whatsoever and I had to press them, bake for another minute and let them cool. They baked through fine but I find them dry and bland, even with the addition of a shot of coffee. If i were to make these again I would add no more than a cup of flour, the extra couple tablespoons aren't necessary, I would use another 1/8 cup of sugar, 3 more tablespoons of butter, and an extra half teaspoon of vanilla.We're sorry to hear that this well-loved recipe didn't do the trick for you, M. If we can help pick out a recipe that better fits your tastes, please give our Baker's Hotline a call at 855-371-BAKE. Kindly, Annabelle@KAF
These cookies are too cakey and I don't care for the taste. I followed the recipe as written and was disappointed. Perhaps I don't like the taste of dutch processed cocoa. I will look for other KA cookie recipes to try. This one just didn't make it for me.We're sorry to hear that this well-loved recipe didn't do the trick for you, Bettie. If we can help pick out a recipe that better fits your tastes, please give our Baker's Hotline a call at 855-371-BAKE. Annabelle@KAF
I made these for the first time a few days ago and they are the bomb!! This will be a new favorite and I'll be making them frequently. Didn't add the expresso powder because I didn't have it and I don't kno how these could have been any better! Did add 1/2-3/4 cup of mini chocolate chips and 1 cup chopped pecans. Thank you sooo much for another great recipe folks!
I made these with a bag of toffee chunks as the add-in. I used a hi-fat Belgian cocoa powder and homemade vanilla extract. I'm not exaggerating when I say these are the best chocolate cookies I've ever made.
We're sorry to hear this recipe wasn't what you were looking for, fellow baker. If we can help pick out a recipe that better fits your tastes, please give our Baker's Hotline a call at 855-371-BAKE. Kindly, Annabelle@KAF
These cookies were delicious. I made my batch with only one cup of chocolate chips because I didn't have enough in my apartment, but they still turned out amazing. I made mine into sandwiches with vanilla ice cream and added in some festive sprinkles. Would definitely make again.
So good! I made this two times already
Baked a double batch, exact to recipe. Added M&M baking pieces. Scooped and chilled the batter. They became ice cream sandwich cookies. Perfect!!
I am not a fan of chocolate chocolate chip cookiesuntil now! Made these with Bensdorp Dutch Process cocoa, a cup of semi-sweet chocolate chips and a cup of dried tart cherries. My oh my! It's a Black Forest delight in every bite! Easy and deliciousit doesn't get any better. You can be sure I will be doubling the recipe next time.
These are so good. I used instant coffee instead of espresso powder since it's what I had on hand. I had a few bags of chips that only had a small amount left so these got white chocolate, butterscotch and dark chocolate chips. My boyfriend ate a whole dozen in one day then he finished them the next. Definately making again. Also I was iffy on not refrigerating the dough before baking but they turned out just fine!
