Cocoa Drop Cookies
Indulge your sweet tooth with these soft and chocolatey Cocoa Drop Cookies—a quick and easy treat that’s perfect for any occasion! Made with rich unsweetened cocoa powder, a blend of brown and granulated sugars, and a hint of vanilla, these cookies deliver an irresistibly fudgy bite in every mouthful. The optional addition of semi-sweet chocolate chips takes these cookies to the next level, adding melty pockets of decadence. Ready in just 30 minutes from start to finish, this no-fuss recipe relies on simple ingredients and a classic drop-cookie method, making it beginner-friendly and ideal for last-minute baking. Serve them fresh with a cold glass of milk or package them up as a thoughtful homemade gift. These cookies also store beautifully, so you can enjoy their chewy goodness for days!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 1 piece large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 0.5 cups semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Scrape down the sides of the bowl as needed.
Stir in the milk to soften the dough slightly. If using, fold in the semi-sweet chocolate chips until evenly distributed.
Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Do not overbake; the cookies will continue to firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 596.0 g | 217% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 368.2 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 436 mg | 34% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 2629 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
