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These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 85 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 56 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Chocolate Drop Cookies in The Taste of Home Cookbook
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Reviewed on May. 23, 2012 by 1275
Loved these cookies! I loved the cakey texture and the rich frosting! I used a little less sugar in the cookie maybe around 3/4 cup. I also left out the walnuts and used 1/4 cup semisweet chocolate chips in place of the unsweetened chocolate. Also, I did not grease the pans. From past experiences, greasing the sheets and baking softer cookie dough on it results in lots of spreading. So I left them ungreased and had absolutely no difficulties getting them off. Actually, I didn't even have to wash them, any residue could easily be scraped off. My cookies were a little flatter than the picture, I might decrease the amount of milk next time. The icing was amazingly easy, to make and was painless to spread. I had about 1/2 cup left over, you don't need all of it. Instead of coffee, I substituted milk which worked out fine. I got 27 cookies out of this. These are amazing cookies, I would definitely recommend them!
Reviewed on Jun. 30, 2011 by Sweetlove
I made these a couple days ago, but added a lot of chocolate chips to the batter. Then I split the batter in half and put nuts in one half it. I use this mocha frosting a lot and love it on anything I make. I did have to add more sugar as it was too thin. Since the cookie was more cake like and spread out thinner than the picture, I put two together with frosting in between, like a sandwich. Those chocolate chips in the cookie batter really made them good this way. Both ways were REALLY good, but the ones with only chips in were the best. I will certainly make them again. The next time, I plan to make half chocolate frosting and half creamy white frosting and make them like a sandwich again. The chips added much more chocolatey flavor. Very Good....G.R.
Reviewed on Jun. 21, 2011 by bevsq55
I make a similar cookie like this but add a dash of cloves, 1/2 tsp. cinnamon, 1/4 tsp. allspice, orange or lemon rind, plus half of a 12 ounce bag of chocolate chips. I'll try this recipe as it is to see how it is.
Reviewed on Apr. 06, 2011 by cherie.godbey
I used unsweetened cocoa (6 TBLS) instead of the bar chocolate in the cookie batter. They were delicious and the frosting would be good on anything!!
Reviewed on Mar. 13, 2011 by thegeema
The directions for making the "cookies" says: Beat in chocolate until blended. I would start with 1/4 cup cocoa (or 1/3 cup cocoa). Frosting calls for 1/4 cup cocoa and I bet the same amount is used in the cookies. IMHO geema
The directions for making the "cookies" says: Beat in chocolate until blended. I would start with 1/4 cup cocoa (or 1/3 cup cocoa). Frosting calls for 1/4 cup cocoa and I bet the same amount is used in the cookies. IMHO
geema
Reviewed on Mar. 13, 2011 by imcuddles2
Where is the chocolate in the cookie? I see it in the frosting.
Reviewed on Jan. 28, 2010 by palacsinta
My husband and son loved these cookies. I thought they were very light and moist. However, they didn't have enough of a chocolate taste. I will make them again, though.
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