Chocolate Drop Cookies

I’m sharing another nostalgic treat with you and bringing you old fashioned chocolate drop cookies. When I was growing up, my Aunt Lorraine (who was one of the best bakers around,) would frequently have these waiting for us when we came to visit. One bite and we were all moaning and groaning they were so good.

I can still picture us sitting in her kitchen nook and savoring each bite.  We tried to practice self-control and just have one, but she would come over, open the cookie tin, and say “oh, have another.” We didn’t need much convincing on that front. The recipe she left me wasn’t super easy to follow since she could make these in her sleep but after some trial and error, I landed on the winning recipe. These cookies are soft, cakey, and melt in your mouth. I hope you enjoy them as much as my family does. I guarantee you won’t be able to stop at one either.

Chocolate Drop Cookie Ingredients

4 oz semi-sweet chocolate chips

½ cup unsalted butter, slightly softened but not room temperature

1 cup brown sugar

1 egg

½ cup milk

1 teaspoon vanilla

2 cups flour

½ teaspoon salt

1 teaspoon baking powder

Preheat oven to 350 degrees. Grease two cookie sheets.

In a double broiler* over low heat, add the chocolate chips and stir until melted. Turn off heat.

In the bowl of an electric mixer, cream the butter and sugar. Then beat in the egg, milk, and vanilla. Using a spatula, fold in the melted chocolate and mix.

In a medium bowl, mix the flour, salt, and baking powder. Slowly add into the wet ingredients and beat until well combined.

Using a cookie scoop, drop batter onto the greased baking sheet leaving about 2 inches between the cookies. Bake 8-10 minutes until set. Let the cookies sit on the pan for a few minutes and then transfer to a cooling rack.

Frosting Ingredients

1 ½ cups powdered sugar

¼ cup cacao powder

¼ cup butter at room temperature 

½ teaspoon vanilla

2 tablespoons of water

Add all ingredients to the bowl of an electric mixer and beat until frosting is smooth.

Frost the cookies once they are fully cooled.

Makes 22-24 cookies

*If you don’t have a double broiler, fill a medium sauce pan ¼ way full of water. Place a smaller saucepan inside of it. Place the chocolate chips inside the small pan and stir until melted. Melting chocolate in the microwave or directly over heat can cause it to burn and change texture.

If you enjoy this recipe, I recommend giving these recipes a try:

• Earl Grey Chocolate Chip Cookies
• Peppermint Bark Cookies
• Molasses Cookies

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