Bite into Chocolate Drop Cookies rolled in Sugar and you will bite into a sweet delicious cookie. Soft on the inside and crispy on the outside makes these Chocolate Cookies delicious.
These soft chocolate cookies do not use brown sugar. The sugar cookie mixture is perfectly balanced with white sugar and powdered sugar and uses both butter and vegetable oil to give a nice soft texture. It's one of my favorite recipes.
The simplicity of this recipe is also great. You could add chocolate chips or white chocolate but it's really not needed. Take a bite and you will see how delicious these cookies truly are.
Ingredient List
This recipe uses my soft sugar cookie recipe with a little modification for the chocolate. If you have tried any of those fun recipes then you know how good this cookie will turn out.
Fats. Butter and Vegetable Oil
Dry Ingredients. Granulated Sugar, Powdered Sugar, All Purpose Flour, Cream of Tartar, Baking Soda and Dutch Process Cocoa
Additional Ingredients. Egg and Vanilla Extract
How to make Chocolate Cookie Drops
Preheat oven and prepare baking sheets with parchment paper or greased baking sheets. Gather needed ingredients and supplies like cooling racks, silicone spatula, mixing bowl, measuring cups and spoons, and a kitchen scale is also very handy.
I use an electric mixer, either a hand mixer or a stand mixer. Weigh and measure ingredients. Here is a handy chart to help you.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
In a mixing bowl cream together softened butter and granulated sugar. Beating until smooth, light and fluffy. Scrape sides of bowl down as needed to mix ingredients together.
Add egg and vanilla extract to mixture and continue creaming until fully combined.
Slowly drizzle vegetable oil and add to creamed mixture. Followed by powdered sugar. Cream for an additional 2-3 minutes.
In a separate bowl combine dry ingredients of flour, cocoa, baking soda and cream of tartar. Mix to combine and gradually add dry ingredients into wet ingredients mixing together until combined.
Using a cookie scoop, scoop dough balls and roll into reserved sugar (optional) and place on cookie sheet.
Bake in a preheated oven to 350 degrees. Allow cookies to cool on baking sheet for a minute or two before moving to a cooling rack.
Pro Tips
Mixing Ingredients. Creaming Butter and Sugars allows mixture to become light and fluffy by adding in air pockets into the mixture. This helps to make a delicious soft cookie when baked.
Baking Sheets. Prepare baking sheets with parchment paper liners or use a baking spray to prevent sticking. I used a silver aluminum cookie sheet.
Cookie Scoop. I love using a cookie scoop. It's so easy to make cookie dough balls all uniform sizes.
Weighing Ingredients. A kitchen scale is as important as using the correct ingredients. weighing dry ingredients ensures accuracy which means your cookies will turn out exactly like the photos.
Dutch Process Cocoa. Dutch Process Cocoa is a rich chocolate flavor and is delicious in these drop cookies. A regular cocoa powder could be substituted.
Additions or Substitutions
As I mentioned above, these cookies are fantastic just as they are. But it never hurts to dress them up a bit. Add Chocolate chips, White Chocolate chips or even Peanut Butter chips for a quick change.
Try making a Chocolate Blossom Cookie by adding a Hershey's kiss on top after they are done baking. It's fun and tasty. If you can get ahold of the new Strawberry Ice Cream flavored Hershey's Kiss they would be wonderful on top of this chocolate drop cookies recipe.
Storage and Freezing
Storing cookies properly is key to keeping a cookie soft and delicious. Always place cookies on racks to cool completely before storing in a sealed container. Place parchment paper between layers when stacked.
Cookies are best if enjoyed within 2-3 days. Cookies will last up to a week.
Freeze cookies for up to 3 months in a sealed container. Stack cookies with parchment paper between layers to prevent sticking.
What are Drop Cookies?
Mmmm, Drop cookies are made from a single piece of dough and dropped onto a cookie sheet with a spoon or cookie scoop. Typically range in size from 1 teaspoon to 2 tablespoons or more.
What makes these cookies so soft?
Soft Sugar Cookies are delicious. These cookies are so soft because of a variety of fats used. The combination of butter and vegetable oil along with granulated sugar and powdered sugar create a light and tasty cookie.
Best Chocolate Drop Cookie Recipe
I think these cookies are the best. Mostly because it uses my favorite soft sugar cookie recipe which is tried and tested. They are soft on the inside and a little crisp on the outside. Just an all around great cookie recipe.
Favorite Kitchen Tools
Some of my favorite kitchen tools that I've collected over the years. Take a look
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
More Soft Sugar Cookie Recipes
Chocolate Drop Cookies - Chocolate Sugar Cookie
Ingredients
- ½ Cup Butter Softened
- ¾ Cup Granulated Sugar 150g Divided
- ¼ Cup Vegetable Oil
- ½ Cup Powdered Sugar 65g
- 1 Egg Large
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- ⅓ Cup Cocoa Powder Dutch Process
- 1 ⅔ Cup All Purpose Flour 320g
Instructions
- Preheat oven and prepare baking sheets with parchment paper or greased baking sheets.
- In a mixing bowl cream together softened butter and granulated sugar. Beating until smooth, light and fluffy. Scrape sides of bowl down as needed to mix ingredients together.
- Add egg and vanilla extract to mixture and continue creaming until fully combined.
- Drizzle vegetable oil and add to creamed mixture. Followed by powdered sugar. Cream for an additional 2-3 minutes.
- In a separate bowl combine dry ingredients of flour, cocoa, baking soda and Cream of Tartar.
- Mix to combine and gradually add dry ingredients into wet ingredients mixing together until combined.
- Using a medium size #50 cookie scoop, scoop dough balls and roll into reserved ¼ cup sugar (optional) and place on cookie sheet.
- Bake in a preheated oven to 350 degrees for 7-9 minutes. Cookies are done when edges are set
- Allow cookies to cool on baking sheet for a minute or two before moving to a cooling rack.
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