Soft Chocolate Drop Cookies
Indulge in the ultimate chocolate lover’s dream with these Soft Chocolate Drop Cookies—perfectly tender, decadently rich, and loaded with semi-sweet chocolate chips in every bite. This quick and easy recipe combines a creamy butter base with a hint of cocoa powder to create a soft, melt-in-your-mouth texture, enhanced by the option to add a splash of whole milk for even greater softness. Ready in under 30 minutes, these cookies feature simple pantry staples like brown sugar for a touch of caramel-like sweetness and vanilla extract for added warmth. Ideal for dessert trays, lunchbox treats, or late-night cravings, these irresistibly chewy cookies can be baked to fudgy perfection in just 10 minutes. Whether enjoyed warm from the oven or paired with a cold glass of milk, these chocolate drop cookies are a crowd-pleasing classic!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams granulated sugar
- 100 grams light brown sugar
- 1 piece large egg
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 150 grams semi-sweet chocolate chips
- 1 tablespoon whole milk (optional, for softer texture)
Instructions
Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the sugar-butter mixture, and beat until fully integrated.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, blending on low speed until just combined. Avoid overmixing.
If the dough feels dry or crumbly, stir in the optional tablespoon of whole milk to achieve a softer texture.
Fold in the semi-sweet chocolate chips using a spatula until evenly distributed.
Using a medium cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers look slightly soft. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 412.7 g | 150% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 233.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 126 mg | 10% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 715 mg | 15% | |
*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.
