Cookies are The Artist’s favorite sweet treat. He is always thrilled when I head to the kitchen to bake for him. These Easy Double Chocolate Drop Cookies are his new favorite! Rich with bold chocolate flavor from the cocoa powder and chocolate chips, you’ll find it hard to stop at just one (or two).
I love that this recipe gives you the choice of additions you want to include, helping you make these truly your own creations! I added more chopped chocolate to intensify the flavor and pecans because I love them. I stopped there, but could have added dried fruit too. What would you add?
If you’ve been reading this blog for a while, you know how much I love using scoops to portion doughs and batters. They make it so much easier to get evenly sized cookies that all bake and brown at the same time. Get a few in different sizes for any occasion.
Drop cookies are the easiest cookies to make and you can have them ready and baked in no time! Plus, they are fun for your kids to help you make them. Grab an extra cookie scoop or two and everyone can get in on the fun!
I hope you love these Easy Double Chocolate Drop Cookies as much as we do. Have a fabulous week and Happy Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Easy Double Chocolate Drop Cookies:
- Butter, sugar, brown sugar, cocoa powder, salt, baking powder, baking soda
- Vanilla, egg, buttermilk, GF flour, chocolate chips, chopped pecans
Whenever I make a cookie recipe for the first time, I err on the side of caution when placing balls of dough on baking sheets. I usually start with 6 to a sheet to allow for spreading. Once the first tray is done, and I know how far they spread, I load up the next trays a bit more full, typically 8 to a sheet.
I used buttermilk today because it was what I had on hand in my refrigerator, but you can also use regular milk – if you are adding stir-ins. If you aren’t adding any extras, leave the buttermilk out.
How to make Easy Double Chocolate Drop Cookies:
- Cream the butter with both sugars, cocoa powder, salt, baking powder, baking soda, and vanilla, mixing until it clumps around the beater; mix in the egg until smooth
- If you are using add-ins, mix in the buttermilk; add the flour, mixing until smooth and scrape the bowl well
- If you are using add-ins, now is the time to mix them in; now portion the dough – use a scoop to make evenly sized balls of dough and place them about 2-inches apart on parchment-lined baking sheets
- Bake one sheet at a time in a 375°F oven for 12 to 14 minutes, until they are no longer shiny and look set; watch carefully because it is very easy to over bake or burn chocolate cookies
- Let the cookies rest on the baking sheet a few minutes then transfer them to wire racks to cool completely; bake remaining cookies, one sheet at a time for the best results
Weighing your ingredients may seem to be an unnecessary step but in actuality it saves you time and clean up. It is especially important in gluten-free baking. It also makes your baking results much more accurate. Grams are much more accurate than ounces, so use them if you have the option. Once you get used to weighing, you won’t want to go back to using measuring cups!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Cutting board
- Baking sheets
- Parchment paper or Silpats
- Stand mixer or hand mixer
- Cookie scoop
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Easy Double Chocolate Drop Cookies (Gluten Free)
These Easy Double Chocolate Drop Cookies are The Artist's new favorite! Rich with bold chocolate flavor from the cocoa powder and chocolate chips, you'll find it hard to stop at just one (or two).
- 1/2 cup (1 stick; 8 tbsp; 113 g) butter, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (71 g) firmly packed brown sugar
- 1/3 cup (28 g) unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp xanthan gum (only if using gluten-free flour that doesn't contain xanthan already)
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp buttermilk or milk (add only if you are using chips/nuts/fruit)
- 1 cup (120 g) of my gluten-free all-purpose flour (see NOTE) or regular all-purpose flour
- 2 cups any combination of chopped chocolate, chocolate chips, chopped nuts, and/or dried fruit, optional (I used chopped chocolate and pecans)
- Place a rack in the center of the oven and preheat to 375°F. Line two baking sheets with parchment paper or Silpats.
- Using your stand mixer or hand mixer, cream the butter, both sugars, cocoa powder, salt, baking powder, baking soda, xanthan gum (if using), and vanilla until thoroughly blended and the dough clumps around the beater(s). Scrape the bowl and beater(s).
- Beat in the egg until smooth. If you're going to add chips, nuts, or dried fruit, beat in the 2 tablespoons buttermilk; if you're going to bake plain cookies without any extras, leave out the buttermilk. (I included it because I added goodies!)
- Add the flour, mixing to combine and scrape the bowl again. Stir in the extras if you're using them. (I added chocolate chips and pecans, my favorites!)
- Using a cookie scoop, drop balls of the dough about the size of walnuts onto one of the prepared baking sheets setting them about 2-inches apart. Press a few extra chocolate chunks on the tops of each one for a more attractive cookie – optional but fun.
- Bake one sheet of the cookies for 12 to 14 minutes, until they are no longer shiny and look like they're set. Watch carefully because it can be hard to tell with chocolate cookies and they can burn easily.
- Remove them from the oven, and cool on the sheet pan for a few minutes before transferring them to a wire rack to cool completely. Bake the remaining cookies, one pan at a time, until they are all done. Store cooled cookies in an airtight container.
- Recipe found at www.theheritagecook.com
- NOTE: You can adjust any recipe to gluten-free by using 120 grams per cup ofmy favorite gluten-free flour blend. If you are using another brand of gluten-free flour or regular wheat flour, whisk the flour, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial gluten-free blends such as Bob's Red Mill 1-to-1, Pamela's, or King Arthur's Measure for Measure are all good choices.
Adapted from a King Arthur Flour recipe
Amount Per Serving: Calories: 78Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 45mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 2g
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!