Chocolate Drop Cookies Recipe

Chocolate drop cookies can come in all sorts of yummy varieties.
Chocolate drop cookies can come in all sorts of yummy varieties. | Source

The name "drop" cookie comes from the method used to put the dough onto a baking pan - dropping it by spoonfuls. Certain recipes call for the dough to be rolled into a ball, then flattened. Others are less formal.

The dough is soft, but firm enough to hold its shape so it won't spread too much over the pan.

The basic recipe usually calls for eggs, flour, sugar and butter. Then, endless varieties can be made by adding to the batter (chips or nuts, for example) or by changing one of the basic elements (i.e. wheat instead of white flour).

Some drop cookies don't require cooking, but are refrigerated or even frozen instead, but some of the ingredients may be heated up first.

Three Variations on a Chocolate Drop Cookie

The idea here is to begin with a basic starter recipe, then get creative. And this makes a lot of cookies. During the holidays, you can be ready to do cookie swaps or plates for teachers and friends with one session of baking.

The dough comes out on the firm side, with a fudge-y flavor. Then, each of the variations I came up with was inspired by popular kinds of chocolate candy, and contains the main flavor elements. My kids, who are serious candy fans, recognized the ones I was emulating. And they taste delicious all on their own!

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 2 dozen cookies

Ingredients

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 cup (2 sticks) butter or margarine
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla, (when using just the basic recipe)

Instructions

  1. Sift together the flour, cocoa and baking soda. Set aside.
  2. With a mixer or food processor, beat together the butter and sugar for about 1 minute. Add the eggs and vanilla and beat another 1-2 minutes. Gradually add the dry ingredients, mixing after each addition.
  3. Drop by rounded tablespoons onto a baking sheet. Bake at 350 degrees for 8-10 minutes, longer for crispy cookies, shorter for softer ones.

Cookie Fun Facts:

  • The earliest cookies are thought to have been made in the 7th century in Persia, where naturally growing sugar cane was discovered.
  • In England, cookies are called biscuits, and in Italy they are biscotti.
  • One of the most famous drop cookies is The Toll House chocolate chip cookie. First baked in 1937 by Ruth Wakefield, it was named after the Massachusetts Inn she ran.

Canada mints provide the cool flavor for Chocolate Peppermint cookies.
Canada mints provide the cool flavor for Chocolate Peppermint cookies. | Source

Inspiration #1: York Peppermint Patties

The grocery store I stopped at was out of peppermint flavoring, so I improvised by getting some Canada mints. I thought the brightness of their flavor would cut through the chocolate.

Grinding them up into a powder did the trick. I bought one small 6-oz bag and used 3/4 for the whole amount of dough - you can adjust, depending on how much of a mint "sensation" you want!

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Add nuts and raisins to basic chocolate dough to re-create a Chunky bar.Chunky bar
Add nuts and raisins to basic chocolate dough to re-create a Chunky bar.
Add nuts and raisins to basic chocolate dough to re-create a Chunky bar. | Source
Chunky bar
Chunky bar | Source

Inspiration #2: Chunky Bars

There's something I always loved about the mix of raisins and peanuts with chocolate. But a whole Chunky is a lot to take in. These cookies evoke the same yummy combination as the bar, and you can savor just one cookie at a time.

Add in 1 cup of raisins and 1/3 cup chopped peanuts to the basic dough.

Coconut and almonds add up to a terrific chocolate drop cookie.
Coconut and almonds add up to a terrific chocolate drop cookie. | Source

Inspiration #3: Almond Joy Candy Bars

When I was young, Mounds and Almond Joy were advertised together. We were invited to choose between having nuts or not. That was a hard one for me, but for these cookies I decided not to go with Mounds.

Take 3/4 cup of shaved coconut and chop it up just a little extra. I used slivered almonds, but you could get whole ones and cut them into quarters or smaller.

Other Candy Ideas To Try:

Werther's

To the basic dough:

  • Substitute 2 tbsp corn syrup for butter
  • Add 3/4 cup dark chocolate chips

Nestle's Crunch

To the basic dough:

  • 1 cup rice crispies

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Comments 4 comments

Ericdierker profile image

Ericdierker 4 years ago from Spring Valley, CA. U.S.A.

For some reason I am thinking a glaze of some sort, very minimal.


carol7777 profile image

carol7777 4 years ago from Arizona

These all sound very good and I like your creativity with different ingredients.


Heather63 profile image

Heather63 4 years ago from Connecticut, USA Author

Ericdierker - how about a light mocha-flavored glaze? Let's see...some brewed coffee mixed with confectioners sugar to make a thin liquid. Then drizzle it over the cookies right when they come out of the oven. I may try that later...

carol - thanks! It was fun to take old favorites and try the flavors in a new setting.


Ericdierker profile image

Ericdierker 4 years ago from Spring Valley, CA. U.S.A.

Wow thanks that sound easy and fun.

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