Satisfy your chocolate cravings with these incredibly delicious chocolate cookies. They are soft, fudgy, and oozing with chocolate chips. Pair them with a cup of milk and you'll have a perfect old-fashioned treat!
This chocolate drop cookies recipe is great any time of the year, but they would be a great option for Christmas cookies or the holiday season! If you are looking for other soft and delicious cookie recipes, check out my giant cookies and cream cookies or these chocolate chip cookies.
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Ingredients
- All-Purpose Flour
- Natural Cocoa Powder
- Baking Soda
- Salt
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Semi-sweet Chocolate Chips
See recipe card for quantities.
Instructions
1. Prepare Ingredients: Begin by preheating the oven to 350 degrees and lining baking sheets with parchment paper or silicone mats. I love using these silicone mats because they help cookies bake nice and evenly and are also easy to clean (thank you dishwasher!)
Melt your butter and allow it to cool. If the butter is slightly cool but not fully room temperature, you'll be fine. Just ensure the butter is not piping hot.
Whisk the all-purpose flour, cocoa powder, baking soda, and salt together in a bowl and set aside.
2. Combine Wet Ingredients: With an electric mixer on high speed, cream butter and sugar until fully mixed and smooth in a large bowl. Add the eggs and vanilla extract and beat again for about about 30 seconds. The mixture will begin to thicken and appear smooth.
3. Add the Dry Ingredients: In three sections, add the dry ingredients and beat on low speed between each addition. As soon as the dry ingredients have all been incorporated and the chocolate dough has formed, stop beating.
4. Stir in Chips: Add 1 ½ cups of chocolate chips and stir with a spatula until evenly dispersed.
5. Bake Cookies: Drop dough balls on a lined cookie sheet. They should be slightly less than ¼ cup in size or about 50-55g in weight. Bake for 10-12 minutes. Allow them to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to completely cool.
After mixing butter and sugar together.
After adding eggs and vanilla into the butter mixture.
After adding the dry ingredients and chocolate chips.
Cookie dough balls on a cookie sheet before baking.
Substitutions
- Cocoa Powder: I tested this recipe using Natural Unsweetened Cocoa powder. You can substitute 1:1 dark cocoa powder or Dutch process powder. The flavor of the cookie may be slightly altered, but the structure will stay intact.
- Chocolate Chips: I tested this recipe with semi-sweet chocolate chips, dark chocolate chips, and milk chocolate chips. The semi-sweet was my favorite as the flavor paired nicely with the cocoa powder, but if you prefer a different kind of chips, go crazy! Peanut butter chips may be a great option to try also.
Storage
Transfer completely cooled cookies to an airtight container to store. They will stay fresh for up to about 6 days at room temperature. However, I think they taste the best in the first few days. These are my favorite storage containers for cookies.
Cookies can be frozen in an airtight container for up to 3-6 months. Cookies will continue to lose quality gradually after about 3 months.
Tips for Making Cocoa Drop Cookies
- Add Extra Chocolate Chips: Add a few extra chocolate chips to the top of the cookies either before baking or right when they come out of the oven. This trick will make the cookies look prettier and also… more chocolate!
- Measure your Flour Properly: If you have a kitchen scale, that is ideal. If not, use the scoop and level method. Essentially, scoop the flour into your measuring cup until it is overflowing. Then, take the straight edge of a knife or spatula and scrape off the excess flour back into the container. Too much flour in cookies will lead to a dryer final product.
- Don’t Overmix: A common mistake in cookie baking is overmixing your cookie dough. The more you mix, the more the gluten develops, which then leads to a tougher, less soft cookie. Stop mixing as soon as you see the flour has been incorporated.
- Make Sure Your Oven Temperature is Correct: Using an oven thermometer can be super helpful for both cooking and baking. Your oven may be running hot or cool and you would really never know without a thermometer. They are pretty reasonable and you can just let one hang on your oven rack and be assured your cookies are baking at the right temperature.
Related
Looking for other recipes like this? Try these:
Chocolate Drop Cookies
Ingredients
- 1 Cup Unsalted Butter, melted and cooled (214g)
- 1 ½ Cups Granulated Sugar (297g)
- 2 Eggs (~100g)
- 1 Teaspoon Vanilla Exract
- 2 ½ Cups All-Purpose Flour (300g)
- ⅔ Cup Cocoa Powder (60g)
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 ½ Cup Semi-Sweet Chocolate Chips (255g)
Instructions
- Preheat the oven to 350 degrees and line cookie sheets with parchment paper or silicone mats.
- In a microwave-safe bowl, melt the butter and set aside to cool.
- Mix the flour, cocoa powder, baking soda, and salt with a whisk. Set aside.
- In a large mixing bowl, with an electric mixer, beat the melted and cooled butter and sugar until well combined. This will be approximately 30-60 on high speed.
- Add the eggs and vanilla extract and beat on medium speed for around 30 seconds until fully incorporated.
- Add the dry ingredients in 3 sections, beating on low speed between each addition. Scrape the sides as needed to make sure all of the flour mixture is getting incorporated. As soon as the last bit of the dry ingredients have been incorporated, stop beating.
- With a rubber spatula, mix in the chocolate chips by hand until evenly dispersed.
- Using a large cookie scoop, add cookie dough balls to a lined baking sheet. They should be about 50-55g each or a bit less than ¼ cup. Make sure there is at least 2-3 inches between cookie dough balls so they don't spread into each other.
- Bake for 10-12 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes and then transfer to wire rack to cool.
