Chocolate Drop Cookies
Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012
These delightful Chocolate Drop Cookies were my favorite cookies out of all the different cookies my mom baked when I was growing up. It’s a rich, decadent chocolate cookie (made even richer by using dark roasted cocoa) that is almost like eating a brownie; then it’s iced with a fabulous chocolate frosting (and yes, I heap on the frosting!) making it even more delectable.
Oh, my! One taste of these delicious morsels; one smell of the dark roasted chocolate wafting through your house for hours; one look at the thick, piled high icing; and one touch of this dense, thick cookie will have you hooked! Yes, Chocolate Drop Cookies are addictive! Consumer beware!
Our family loves these cookies and they make a frequent appearance in our yearly Christmas Cookie Extravaganza. Mom didn’t make these as often as chocolate chip or coconut oatmeal cookies, but when she did I was the first to raid the cookie jar. I loved scarfing down these tasty treats. If you make this amazing recipe you will see why.
If you keep a decently stocked pantry you should have most of the ingredients on hand, with the exception of cream. In fact, I had forgotten these cookies called for cream in the icing but thankfully I had cream and half-and-half in the refrigerator so I was able to make it. I used half regular cocoa, and half dark-roasted for both the cookies and the icing. It makes the cookies and icing a little darker in color, and quite a bit richer in taste. Yeah!
I have no idea where mom got the recipe but I know she was making these way back in the 1940s after she got married. She may have gotten it from a family member, a friend, or even a cookbook, but usually if it was from a cookbook she would go to the cookbook and leave it out to make a recipe.
Mom had this recipe on a recipe card so I think she collected this from a friend or relative. Regardless, I will give my mom credit for the recipe even though she did not create it.
This is the only drop cookie recipe I use. I roll every other cookie into balls. It’s an amazingly tasty and fairly economical cookie that your family will really enjoy if they like chocolate frosted cookies or brownies. Brighten up your holiday season by giving this recipe a try. You will be so glad you did.
When I initially posted this recipe in November 2012, it was for my Christmas cookie baking list that year. I was still taking pictures with my iPhone and I had too many “Christmasy props” which caused the pictures to be a little on the cluttered side.
That’s part of starting a new blog and not knowing anything about food photography. Sometimes less is really more! As a result, I’ve been going back through all my first year recipes (before I started taking pictures with my Canon), and remaking the recipes so I can get better pictures.
I recently remade these delicious cookies (July 2015) to give to one of my son’s boss’s who had helped our oldest son with a new employment situation. This was the second time he had done so, so I wanted to make up a batch of cookies with a thank you note to let him know how much we appreciated his efforts. These have always been one of my favorite cookie recipes and if you enjoy chocolate, these cookies have it all!
Chocolate Drop Cookies are the most decadent, incredibly wonderful tasting iced chocolate cookies you will ever eat!
I grew up eating these luscious cookies as a child. Chocolate Drop Cookies are so delectable.
Chocolate cookies with rich, chocolate frosting – oh yeah! Yummy! Every bite of Chocolate Drop Cookies is tantalizing!
Here’s what I did.
I used these ingredients.
Place shortening in a large mixing bowl. Add brown sugar, eggs, cocoa, sour cream, vanilla, baking soda, baking powder and salt.
Mix all ingredients together with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add walnuts.
Stir all ingredients together with a wooden spoon. (Don’t use an electric mixer to add the flour or it will make the cookies tough.)
Spray cookie sheets with cooking spray. Drop dough with an ice cream scoop onto prepared cookie sheets.
Bake about 10-12 minutes at 350. The original recipe says to bake from 5-7 minutes but it took mine about 10-15 minutes.
I used these ingredients to make the icing.
Make icing: melt butter. Add cream, vanilla and cocoa.
Add powdered sugar. Mix all ingredients together with an electric mixer. You need to get the icing to a nice spreading consistency. If it doesn’t go on easily you may have to add more cream. If it’s too runny add more powdered sugar.
Place cookies on cookie rack to cool completely. Once they are set up you can ice them. These can be a little fragile so handle carefully.
Spread the icing on the cookies with a knife. Then allow the icing to set before storing in air-tight containers.
Chocolate Drop Cookies are great treats to take to your office. Everyone just raves over them.
Don’t they look delicious? They taste even better.
Consider putting Chocolate Drop Cookies on your holiday menu!
Here’s the recipe.
CHOCOLATE DROP COOKIES
(Recipe from my mom, Helen Mattis, Titusville, FL)
- ½ cup Crisco shortening
- 1 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 ¾ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. salt
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ cup sour cream
- ½ cup chopped walnuts
- 2 squares unsweetened chocolate or 1/3 cup cocoa
- Mix shortening, sugar, egg, vanilla, sour cream, baking powder, baking soda, and salt.
- Stir in flour and walnuts.
- Drop by spoonfuls and bake at 350° for 7-10 minutes.
- Do not over bake.
- Ice with chocolate icing.
- 5 tbsp. melted butter
- 3 tbsp. cream
- 1 ½ tsp. vanilla
- 3 cups confectioners’ sugar
- 3 squares unsweetened chocolate or 1/3 cup cocoa
- Mix together and spread over cooled cookies.
Your kids will love having these fabulous Chocolate Drop Cookies served in your home.
Chocolate Drop Cookies were my favorite cookies when I was growing up.
Your company will love being treated to these spectacular cookies. The ingredients are common so that you can make these cookies any time of the year. They don’t have to remain a holiday treat.