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 chocolate drop 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!
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 these chocolate drop cookies 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
Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 43mgCarbohydrates: 23gFiber: 1gSugar: 16gProtein: 2g
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 more recipes like chocolate drop cookies:
- Chocolate Drop Brownie Cookies, from Nummy Kitchen
- Chocolate Chocolate Chip Drop Cookies, from Created by Diane
- Drop Cookies, from Happy Home Baking
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. Make a batch of chocolate drop cookies and consider your options, then leave a comment and let us know.
You had me at “ultra chewy”, but your choco commentary is pretty damn passionate. LOL! they look tasty.
This is my kind of cookie! Can’t wait to make it.
Oh wow, these looks absolutely delicious! I am sick of overly sweet stuff, can’t wait to try these!
Those look delicious. Truly a chocolate lovers paradise.
Those look amazing!
How would they be without the frosting? I like chocolate, but they might be a little over the top for me with the frosting :-)
Without the frosting they’re a bit dry and bitter. It’s definitely not something that should be left off.
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.
I hope that semi-sweet is good enough! They really are exeptional
These look too wonderful! Can’t wait to make them!
I hope you enjoy them!
Chocolate is possibly the love of my life. This is the perfect recipe that I must try!
If someone tries to tell me that there’s a better double chocolate cookie recipe out there than this one, I’m gonna be hard pressed to believe them. This sounds PERFECT for this beautiful #ChocolateDay!
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.
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.