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Ultimate Decadent Chocolate Drop Cookies

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Ingredients

Adjust Servings:
1/2 cup unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup dried cherries
1 (11 ounce) bag semisweet chocolate chunks

Nutritional information

3223
Calories
1442 g
Calories From Fat
160.3 g
Total Fat
95.5 g
Saturated Fat
550.3 mg
Cholesterol
824.5 mg
Sodium
456.6 g
Carbs
38.8 g
Dietary Fiber
342.7 g
Sugars
45.9 g
Protein
1579g
Serving Size

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Ultimate Decadent Chocolate Drop Cookies

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    Awesome cookies! There are super chocolately, and the dried cherries worked really well with all that chocolate! I got 63 cookies out of this recipe, using my tablespoon cookie scoop - more than double what I was expecting! I'll make these again, that's for sure. Thanks, Dria! Made for PAC Spring 2010.

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Super Gooey Chocolate Drops, The best chocolate cookies ever! These are from FN com’s 12 Days of Cookies Newsletter , Awesome cookies! There are super chocolately, and the dried cherries worked really well with all that chocolate! I got 63 cookies out of this recipe, using my tablespoon cookie scoop – more than double what I was expecting! I’ll make these again, that’s for sure Thanks, Dria! Made for PAC Spring 2010


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    Steps

    1
    Done

    Position Racks in the Lower and Upper Third of the Oven and Preheat to 325 Degrees F. Line 3 Baking Sheets With Parchment or Silicone Mats. (if You Don't Have 3 Pans, Simply Cool the Pan Between Batches.).

    2
    Done

    Put the Butter and the Unsweetened and Semisweet Chocolates in a Medium Microwave-Safe Bowl. Heat at 75 Percent Power in the Microwave Until Soft, About 2 Minutes. Stir and Heat Again Until Melted, Up to 2 Minutes More. (alternatively, Put the Chocolates and Butter in a Heatproof Bowl. Bring a Saucepan Filled With an Inch or So of Water to a Very Slow Simmer; Set the Bowl Over, but not Touching the Water, and Stir Occasionally Until Melted and Smooth.).

    3
    Done

    Stir the Light Brown and Granulated Sugars and Vanilla Into the Chocolate Mixture With a Wooden Spoon. Add the Eggs and Buttermilk and Beat Vigorously Until Thick and Glossy.

    4
    Done

    in Another Bowl, Whisk the Flour, Cocoa, Cinnamon and Salt Together. Add the Dry Ingredients to the Wet and Stir Until Just Mixed. Stir in Chocolate Chunks and Dried Cherries, If Using.

    5
    Done

    Drop the Batter in Heaping Tablespoons Onto Baking Sheets--a Small Ice Cream Scoop Is Ideal For This. Space the Cookies About 2-Inches Apart. Bake Until the Cookies Set but Are Soft and Fudgy on the Inside, 12 to 15 Minutes.

    6
    Done

    Cool Cookies on the Baking Sheet For 5 Minutes, Then Transfer to a Rack to Cool Completely. Serve.

    7
    Done

    Store Cookies in a Tightly Sealed Container at Room Temperature For Up to a Week.

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    Carter Bell

    Barbecue pitmaster known for creating tender and flavorful smoked meats.

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