Ingredients for Soft Chocolate Drop Cookies
- Egg
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- Milk
- Vanilla
- Sugar
- 2 ¼ cups all-purpose flour (consider reducing by 1-2 tablespoons at high altitude)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
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How to Make Soft Chocolate Drop Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 14-16 minutes, or until the edges are set and the centers are still slightly soft. High altitude baking may require slightly less time; start checking at 14 minutes.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
30g
Fat
12g
Carbs
4g
