Chocolate Drop Cookies Recipe
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 ounces unsweetened chocolate, melted and cooled
- 1-2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 2 cups confectioners' sugar
- 1/4 cup baking cocoa
- 1/4 cup butter, softened
- 1/4 cup hot strong brewed coffee
- 3/4 teaspoon vanilla extract
- 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts.
- 2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely.
- 3. In a large bowl, beat the frosting ingredients until smooth. Frost cookies. Yield: 4-1/2 dozen.
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.
Reviews for Chocolate Drop Cookies
"I made as a cake baked for 30 minutes and did use walnuts in it.Turned out beautiful but didn't use the icing recipe because of heart problems.Caffeine causes serious heart complications."
"Would prefer not to even give this one star. Followed directions and they turned out terrible!!! What a waste of baking supplies!"
"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!"
"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."
"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."
"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!!"
"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. IMHOgeema"
"Where is the chocolate in the cookie? I see it in the frosting."
"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."