Chocolate Drop Cookies

I’m going to guess that you have everything to make these cookies in your pantry right now.  Recipes that satisfy your chocolate cravings quickly and cheaply cannot be underrated.

This recipe was shared by Loy in the comment section of last week’s Ingredient Spotlight: Cocoa.   My kids were scavenging in the kitchen for a snack when I saw the recipe.  It didn’t take long until we were pulling warm, chocolatey cookies from the oven.  Loy’s recipe calls for nuts, but I tossed in some Heath chips instead.

Here’s what you’ll need:

No ingredient picture this time, but there’s nothing strange or unusual listed:

  • 2 eggs
  • 1/2 cup + 2 Tbs. vegetable oil
  • 1 tsp. vanilla
  • 1 cup sugar
  • 1 3/4 cup flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbs. cocoa
  • 1/2 cup chopped nuts or Heath chips or dried fruit

Beat the eggs with an electric mixer.  Beat in oil, vanilla and sugar.  Stir flour, soda, baking powder, salt and cocoa together until well combined.  Add to the mixer and beat until blended.  Stir in the nuts, Heath chips or dried fruit if you’re using it.

Drop teaspoonfuls of dough onto ungreased cookie sheets or baking stone.  Bake at 375 degrees for 8-10 minutes.

Thanks for the great recipe, Loy!

This recipe is linked to Coupon Cookin’s Tasty Traditions.

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Comments

  1. Thanks for using my recipe. So glad you tried the cookies and liked them. I had never thought of using the Heath chips, but that sounds so good, I am going to make some cookies with them today. I bet these would be really good with dried cranberries, too. Your use of the Heath chips made me think of a similar recipe that is Butterscotch flavored that I bet the Heath chips would be great in. Here that one is:

    Butterscotch Drops

    2 eggs
    2/3 c. vegetable oil
    1 c. firmly packed brown sugar
    1 t. vanilla
    2 c. flour
    1 t. baking powder
    1/2 t. baking soda
    1/2 t. salt
    1 t. cinnamon (opt.)

    Beat eggs . Add oil and sugar. Stir in vanilla. Combine dry ingredients and add to egg/sugar mixture. Drop by teaspoonfuls onto lightly greased baking sheet. Bake at 400 degrees 8-10 minutes. Makes 4 doz.

    I love these vegetable oil cookie recipes because you don’t have to wait for butter to soften.

    Read your blog all the time, have a folder on my computer just for your recipes, and am really enjoying the ingredient series. Have found lots of new dishes to try. Have a great day.

  2. Both of these cookies sound awesome!! Hell, I could mix Heath chips into ANYTHING and love it!! I think I’m going to make these Butterscotch Drops right now!!!

  3. Amanda H. says:

    Thank you Loy! I made the Butterscotch Drops last night and they were a HUGE hit today. Looking forward to trying the Chocolate Drops too!

  4. Yum! I might just have to make these too! Thanks!

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