Ingredients for Super Gooey Chocolate Drops
- Unsalted Butter
- 8 ounces unsweetened chocolate, chopped
- 8 ounces semisweet chocolate, chopped
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- Pure Vanilla Extract
- 2 large eggs
- 1/2 cup buttermilk
- All Purpose Flour
- Cocoa Powder
- Ground Cinnamon
- 1/2 teaspoon salt
- Semisweet Chocolate Chunks
- 1/2 cup dried cherries (optional)
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How to Make Super Gooey Chocolate Drops
- Preheat oven to 325°F (160°C). Position racks in the lower and upper thirds of the oven.
- Line three baking sheets with parchment paper or silicone baking mats.
- In a medium microwave-safe bowl, combine the softened butter, unsweetened chocolate, and semisweet chocolate.
- Microwave at 75% power for 2 minutes, then stir. Continue microwaving in 30-second intervals, stirring after each, until chocolate is completely melted and smooth.
- Stir in the brown sugar, granulated sugar, and vanilla extract until well combined.
- Add the eggs and buttermilk; beat vigorously with a wooden spoon or electric mixer until the batter is thick and glossy.
- In a separate bowl, whisk together the flour, cocoa powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Stir in the chocolate chunks and dried cherries (if using).
- Using a small ice cream scoop or a tablespoon, drop heaping spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set but the centers are still soft and gooey.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
114g
Fat
39g
Carbs
12g