Ultra Chewy Chocolate Drop Cookies

chocolate-drop-cookies-tall

I don’t often get worked up about chocolate desserts or snacks. Most of them simply aren’t intense enough for me. Others are too sweet. I’m not interested in watered-down sugary sweet chocolate or creamy milk-chocolate derivatives. If I’m going to eat chocolate, I want it to be assertive, aggressive and powerful.  That’s the kind of chocolate that gets a real chocolate lover excited.

These cookies excite the hell out of me. Oh yes. Yes they do.

If you’re a lover of chocolate on the dark side, the kind with more cacao than sugar, the kind with an ever so-subtle note of bitterness in the background, then I have here the cure for every other badly made cookie that’s ever been foisted on you. This is the recipe that can make the end of a bad day a good place to be. These are the cookies that can take you to a state of chocolate nirvana. These are the cookies that will change your life for the better.

Just look at these things!

chocolate-drop-cookies

There’s no wimpy chocolate flavor here. In fact, lovers of overly sweet chocolate desserts may just want to stop reading this and check out these Mocha Caramel Cappuccino Tartelettes instead. These are too much for you. Try at your own risk.

You’ve been warned.

For the real chocolate lovers out there, there is a note of caution also. These little morsels are nothing short of chocolate crack. The flavor is rich, deep and sultry. There are notes of bitterness mixed with hints of sweetness and just the faintest trace of vanilla to tease your palate. They pair equally well with a glass of milk or a cup of strong Turkish coffee or espresso. They’re sweet enough that my kids devoured them, but robust enough to please even the most jaded adult.

You’ll be tempted to eat them before they have been cooled and iced. Resist that urge! Without the frosting the cookie is simply not complete. In reality the epiphany here is in the marriage of the two different chocolates coming together as a whole. It’s the subtle balance and differences in flavor and texture that makes these cookies special.

If you really love chocolate, you’re going to adore them. I promise you that.

Ultra Chewy Chocolate Drop Cookies
Author: 
 
Ingredients
  • 4 ounces unsweetened chocolate
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 2-1/2 cups all-purpose flour
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. water
  • 6 ounces semi-sweet chocolate
  • 3 Tbsp. unsalted butter
Method
  1. For the cookies
  2. Melt chocolate and butter together in a double-boiler over medium low heat until chocolate is completely melted. Add sugar and mix well. Blend in eggs and vanilla. Add flour and mix until completely incorporated. Cover with plastic wrap and refrigerate for about 1 hour.
  3. Heat oven to 350 degrees. Roll dough into 1-inch balls and place 2 inches apart on a well greased cookie sheet. Press dough down slightly with your thumb or a large spoon. Bake for 8 minutes, or until just set. Cool for 1 minute on the sheet, then move to a cooling rack and allow to cool completely.
  4. For the icing
  5. Heat water and sugar to a boil, ensuring all sugar is dissolved. pour into a double boiler with 6 ounces chocolate, stir until chocolate is fully melted. Add butter and stir until all butter is melted and combined.
  6. Put it all together
  7. Spread over cooled cookies and allow to stand 10-15 minutes, or until glaze is set.
  8. Share and enjoy!

What I would have done differently had I thought of it at the time:

Hmmmm. Let me think about this for a minute…

I would have had my wife triple the batch!

These really are that good.  Seriously though, a bit of espresso powder might up the ante in these, though that would be a different experience.

Links to other recipes like this:

Which kind of chocolate lover are you, the sweet kind, or the assertive kind? Would you rather have a Hershey’s milk chocolate or a Scharffenberger 70% cacao? C’Mon, you can tell us. we don’t judge around here. Leave a comment and let us know.

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Comments

  1. says

    The only thing that is too sweet for me is those maple sugar things. Yuck. Otherwise I’ve never met a sweet too sweet. Going to give these a try and let you know where I stand! Love the challenge.

  2. Sarah says

    As soon as I read this recipe, I knew I had to try it. (Dark chocolate is my greatest weakness) I think I followed all the instructions correctly but all of the cookies turned out very flat and spread out too much. They tasted good anyway but I do wonder what went wrong.

    • Jerry says

      It’s possible that you didn’t refrigerate the dough long enough. The butter and chocolate need to set at least an hour before you bake. If you used a European-style butter the fat content is higher and will spread farther. If that’s the case, you may need to decrease the amount of butter in the recipe by a tablespoon.

      If that’s not the issue, my wife and I have come up with several options that may make this work. You can try mixing it longer. Sometimes the ingredients aren’t fully combined so it won’t set before baking. Refrigerate it longer (you want it cold to the touch). Make sure your oven is at 350 deg F. If it’s lower, that will give the insides longer to expand before the outside can firm up. The best way to make sure your temperature is accurate is by using an oven thermometer.

      Good luck, and let us know how it works out! If you still have problems, let us know and we’ll have to investigate what ingredients you used.

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