Chocolate Drop Cookies
Total TimePrep: 45 min. Bake: 10 min./batch + cooling
These cookies are in my top five all-time, but you have to cook them correctly. The recipe above is flawed you need to beat the egg with the sugar in the butter to get it to fluff. When making the frosting use an espresso shot if you can. remember the cookies will bake an extra minute after you pull them out of the oven. Enjoy!!
This is like making a cake not a cookie. Not solid at all, would never make again even for a cake. Waste of ingredients
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. IMHO geema
Where is the chocolate in the cookie? I see it in the frosting.