OMG! These Chocolate Drop Cookies are just what you need when you want chocolate! These cookies are dreamy! Wait until you taste soft, fudgy chocolate cake-like cookies, loaded with rich chocolate chips with a luscious chocolate mocha frosting that is to die for!
These drop cookies just melt in your mouth! With or without the frosting! (just letting you know!)
But that mocha frosting on top, oh my gawd! That smooth, creamy, decadent chocolate mocha frosting just takes these cookies to the next level! You can substitute milk for the coffee, if you can't have it or simply just don't like the taste.
A Chocolate-ing we go!
Chocolate is my sanctuary, my holy place, my retreat. And would you believe it? I definitely found me some delicious 'retreat time' with these Ultimate Soft Chocolate Drop Cookies.
These are one of my favorite cookies over Christmas. One of my friends at work brought some of these cookies into work. They had peppermint frosting and they were such amazing chocolate flavor! After talking a bit, he told me it was his grandma's recipe. These taste a lot like hers did, which was what I was going for, except I went for the chocolate frosting version!
These Ultimate Soft Chocolate Drop Cookies are so good and I cannot wait to make these again. Like tomorrow! 🙂
Perfect for Christmas gifting or when you're craving chocolate! Enjoy!
More Delectable Soft Drop Cookies!
- Soft Sugar Cookies
- Super Soft Lemon Glazed Sugar Cookies
- Ultimate Soft Caramel Apple Drop Cookies
- Best Fudgy Chocolate Crinkle Cookies
- Best Soft Sour Cream Cookies with Buttercream Frosting
- Super Soft Jumbo Pumpkin Chocolate Chip Cookies
- Ultimate Soft Pumpkin Cookies {Melt-in-your-Mouth}
- Soft Maple Brown Sugar Cookies
- Home-made Chocolate Chip Pudding Cookies
- Soft Lemon & Blueberry Explosion Cookies
Ultimate Soft Chocolate Drop Cookies
Ingredients
Cookies
- ½ cup butter softened
- 1 cup packed brown sugar
- 1 egg
- ½ cup milk
- 1 teaspoon maple syrup or vanilla extract
- ½ cup baking cocoa
- 1 ¾ cups + 2 Tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
Frosting
- 2 cups confectioners' sugar
- ¼ cup baking cocoa
- ¼ cup butter softened
- ¼ cup hot strong brewed coffee or milk
- ¾ teaspoon maple syrup or vanilla extract
Instructions
- 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 and slowly add to wet mixture and mix well.
- Stir in chocolate chips.
- Drop by large tablespoonfuls 2 inches apart onto greased baking sheets.
- Bake for 8-10 minutes at 350 degrees or until set.
- Cool on pans for 1 minute before removing to wire racks to cool completely.
Frosting
- In a large bowl, beat the frosting ingredients until smooth.
- Frost cookies and let set out until frosting has firmed up.
- Place in sealed plastic container.
Linda w says
Hi Kim. I'm so excited to see this recipe. I've been thinking of these cookies for a while now. My Mom made these back in the seventies, but called them Chocolate Rocks. We only had them at Christmas time. But I love them. Definitely should be year round. As you said they are soft and pillowy and the frosting is delish. Will be making these in the next few days, and I won't be sharing. Thanks
Kim Lange says
Yay! I love these cookies and I never heard them called Chocolate Rocks! How cool you had them at Christmas! I hope you enjoy Linda and thanks for sharing your memories! I love it! xo
Kim says
I must be doing something wrong - please help! I doubled my batch to have enough to share and know I added the proper amount of each ingredient. My cookie dough was sticky and runny like a brownie mix and completely spread out flat when baking. I did have an issue after adding the eggs and milk step - usually I would add the eggs and vanilla alone then add the milk for any other recipe, but was just following your directions and did it all at once. Well, then my sugar and butter mixture didnt mix up well with all the "liquid" and could see mini chunks floating all over in the now liquidy batter before flour was added.
I guess my main question is - should the dough be sticky or be easy to scoop out with my cookie scoop like a chocolate chip cookie?
Kim Lange says
I'm not sure what happened, but yes it's like cookie dough and you should be able to use a scoop. I would refrigerate the dough or add some more flour. I have never made a double batch of this. I"m so sorry it didn't work out for you.
Kayla says
These are amazing!! I love the texture of the cooki it's i between cake and cookie!! Would you happen to have a recipe like this but chocolate chip style?? I want my chocolate chips ones textured like these
ChocolaTess says
That sounds like a great idea you have there Kayla! I don't at this time, but I will work on it. It sounds wonderful! I'll keep ya posted. 😉
Kelly @ Kelly Lynn'S Sweets and Treats says
Loving the Valentine's Day recipe roundup that included this recipe!! Pinned and totally need to make these!!! I'm drooling 🙂 xoxo
ChocolaTess says
I love those cookies too! You can't go wrong with a soft chocolate drop cookie! 🙂
bonnie says
what is the baking temperature?
ChocolaTess says
350 Bonnie! Updated, thanks for catching that! Hope you enjoy!!
Joanne says
I love that frosting on these cookies!
ChocolaTess says
Thank you Joanne! It is delectable!! 🙂 Happy Friday!