Chocolate Drop Cookies

September 13, 2008 § 2 Comments

These cookies are bite-sized, chewy and rich with cocoa flavor!

Cookie Ingredients:
6 tablespoons high-quality cocoa
1 + 1/2 cups whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt

1/2 cup unsalted butter (1 stick)
2/3 cup loosely-packed brown sugar
1 egg
1 teaspoon vanilla
1/4 cup almond milk (or milk-equivalent)

Glaze Ingredients:
3/4 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon almond milk


1. Preheat oven to 350 degrees (or 325 on convection) and grease a cookie sheet.

2. Cream butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.  Lower the speed and add egg, vanilla and milk and mix thoroughly.

3. In a separate bowl, mix cocoa, flour, baking soda and sea salt with a fork.  On low speed, slowly add flour mixture to wet ingredients and stir only until just combined.

4.  Using your hands, roll into little balls (a little smaller than a golf ball) or spoon-drop dough on the cookie sheet.  Bake for 8-10 minutes.

5.  Allow the cookies to completely cool on a wire rack.  Meanwhile, make the glaze by whisking (or mixing) the 3 ingredients in a bowl.  Spoon glaze on top of each cookie and let it drip down the sides.  It will harden in under an hour and can be packaged in an air-tight container.  They will stay moist for many days and freeze-and-thaw wonderfully.

Diet Notes: Nut-free


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§ 2 Responses to Chocolate Drop Cookies

  • toni says:

    Mmmm (again). I’m going to have to try this one. I’m always on the lookout for cookie recipes with no salt & not too much fat.

  • Kathib says:

    I may just have to block you Regina. I think I’m gaining weight, sigh. These were (are) delicious! Very rich. Once again, I left out 1/2 the sugar and they were just fine. I went with your whole wheat flour and liked the taste.

    Excellent! Kathi

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