Quick & Easy Chocolate Drop Cookies Recipe

Crispy and delicious Eggless Chocolate Drop Cookies – they are easy to make and perfect to dunk in milk. Add your choice of chocolate chips or nuts.

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These chocolate chip cookies are absolutely amazing. They will make kids and even grown ups very happy.

I love this recipe for chocolate drop cookies because they are quick and easy to make. Perfect as quick sweet treat for any time.

I made them as edible gifts during holidays and even for a bake sale. They are always a huge hit.

What are drop cookies?

Softened butter is beaten in with the other ingredients to form a smooth dough. The dough is then literally dropped on a baking sheet, hence the name ‘drop cookies’.

Ingredients

You need the usual cookie ingredients to make this recipe.

• unsalted butter – make sure that it is at room temperature. Leave it out on the counter for at least 1~2 hours. Use vegan butter to make these cookies 100% vegan.
• all purpose flour – substitute part of this with whole-wheat pastry flour.
• light brown sugar, granulated sugar & salt
• leaveners – baking powder and baking soda
• vanilla extract – I recommend to use pure vanilla extract instead of imitation variety.

• cocoa powder – I use this cacao powder in most of my chocolaty bakes.
• egg replacer powder – I always have a bag of egg replacer powder in my fridge to make eggless goodies. Substitute with ground flaxmeal. Or use 1 large egg.
• chocolate chips – substitute with chopped nuts.
• espresso powder – optional, but highly recommended ingredient to boost the chocolate flavor. Medaglia D’Oro is my favorite brand to buy.

Instructions

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them.

In a large mixing bowl or the bowl of a stand mixer – combine butter, sugars, cocoa powder, salt, baking powder, baking soda and vanilla extract. Mix until combined.

If you are going to add chocolate chips or nuts or any additions – add the milk, if not – skip the milk.

Add the egg replacer mixture and milk and mix until well combined. Scrape the sides and mix again.

Stir in the all purpose flour and espresso powder. Mix well.

Finally stir in the add-ins and mix with a spatula.

Drop 1 tablespoon of the dough on the prepared baking sheet about 2″ apart. A tablespoon scoop works beautifully here.

Bake for 12~14 minutes or the cookies are not shiny and look set. Remove from the oven and cool on the pan.

Taste Test

These cookies are great any way you bake them. The best chocolaty treat for the kids.

Serve them with a glass of milk and you will be a super star.

Few More Chocolate Cookies

• Dorie’s World Peace Cookies
• Cranberry Chocolate Oatmeal Cookies
• Mocha Chocolate Crinkle Cookies

More Eggless baked treats to try

Here are a few more baked treats that are eggless and delicious:

• basic sheet pan pancakes
• whole-wheat cinnamon rolls
• Italian rainbow cookies
• Victoria sandwich cake
• Lamingtons
• Individual banana pudding

Tips

• Use vegan butter and chocolate chips to make these cookies 100% vegan.
• Substitute chocolate chips with nuts or dried fruit to give these cookies a nutty twist.
• Any type of chocolate chips can be used – semi sweet, bittersweet, white, butterscotch or anything at all.
• Or if you like your cookies plain, then just leave them altogether.
• Add milk to the dough if you plan on adding any chocolate chips or nuts or dried fruit. If not skip milk.
• Cookie dough dropped onto parchment can be frozen for up to 2 months. Simply place the baking sheet in the freezer until the dough balls are set, then transfer them into a ziplock bag.
• To bake from frozen, bake for an extra 2~3 minutes or until they are set.
• High Altitude Baking tips: Use ¼ teaspoon each of baking powder and baking soda. Use ¼ cup of granulated sugar and bake at 375°F for 11~12 minutes.

Chocolate Drop Cookies

Crispy and delicious cookies – they are easy to make and perfect to dunk in milk. Add your choice of chocolate chips or nuts to customize.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 14 mins

Total Time: 24 mins

Course: Dessert, Snack

Cuisine: American

Servings: 2 Dozen

Ingredients

1x2x3x

• ½ cup Unsalted Butter, softened
• ½ cup Granulated Sugar (I used Imperial Sugar)
• ⅓ cup Light Brown Sugar (I used Imperial Sugar)
• ⅓ cup Dutch Processed Cocoa Powder
• ½ teaspoon Salt
• ½ teaspoon Baking powder
• ¼ teaspoon Baking soda
• 1 teaspoon Vanilla extract
• 1 tablespoon Egg replacer powder whisked in 3tbsp Water (or 1 large Egg)
• 2 tablespoons Milk*
• 1 cup + 2 tablespoons All purpose flour
• 1 teaspoon Espresso powder
• 1¼ cups Chocolate chips or nuts

Instructions

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them.
• In a large mixing bowl or the bowl of a stand mixer, combine butter, sugars, cocoa powder, salt, baking powder, baking soda and vanilla extract. Mix until combined.
• If you going to add chocolate chips or nuts or any additions – add the milk, if not – skip the milk.
• Add the egg replacer, milk and mix until well combined. Scrape the sides and mix again.
• Stir in the all purpose flour and espresso powder. Mix well.
• Finally stir in the add-ins – chocolate chips or nuts.
• Using a tablespoon or a tablespoon scoop, drop 1 tablespoon of the dough on the prepared baking sheet about 2" apart.
• Bake for 12~14 minutes or the cookies are not shiny and look set. Remove from the oven and cool on the pan.

Notes

• Use vegan butter and chocolate chips to make these cookies 100% vegan.
• Substitute chocolate chips with nuts or dried fruit to give these cookies a nutty twist.
• Any type of chocolate chips can be used – semi sweet, bittersweet, white, butterscotch or anything at all.
• Or if you like your cookies plain, then just leave them altogether.
• Add milk to the dough if you plan on adding any chocolate chips or nuts or dried fruit. If not skip milk.
• Cookie dough dropped onto parchment can be frozen for up to 2 months. Simply place the baking sheet in the freezer until the dough balls are set, then transfer them into a ziplock bag.
• To bake from frozen, bake for an extra 2~3 minutes or until they are set.
• High Altitude Baking tips: Use ¼ teaspoon each of baking powder and baking soda. Use ¼ cup of granulated sugar and bake at 375°F for 11~12 minutes.

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