Go Back
+ servings

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
Print Pin
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 2 Dozen


  • ½ cup Unsalted Butter, softened
  • ½ cup Granulated Sugar (I used Imperial Sugar)
  • cup Light Brown Sugar (I used Imperial Sugar)
  • 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
  • cups Chocolate chips or nuts


  • 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.


  • 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.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!