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Preheat oven to 350°F. Combine chocolate and butter in the top of a double boiler. Place over simmering water. Stir occasionally until melted. Set aside to cool to lukewarm. Using an electric mixer, beat egg in a mixing bowl until foamy. Slowly add sugar and vanilla and beat 5 minutes or until
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CHOCOLATE DROP COOKIES 1 cup (2 sticks) butter, softened 1 1/2 cups sugar 2 eggs 2 tsp vanilla extract 2 cups flour 2/3 cup cocoa powder 3/4 tsp baking soda 1/4 tsp salt 1/2 cup toasted, slivered almonds 1 3/4 cups Milk Chocolate Chunks Heat oven to 350 degrees. In a large mixer bowl, beat butter,
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Chocolate Drop Cookies 1/2 cup butter or margarine, softened 1 cup sugar 1 egg 2 squares unsweetened chocolate (2 ounces total), melted and cooled 1/3 cup buttermilk 1 teaspoon vanilla 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped nuts, if desired Mix butter,
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Heat oven to 375º. Grease cookie sheet. Beat sugar, butter, buttermilk, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie
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I highly commend you on your flavor combination - it has some of my favorite flavors together, and they really work! But this recipe is WAY too heavy on the liquids. I tried adding an egg to help it set... but it was still like a pancake, as some other reviewer mentioned. It needs leavening and a
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I did the cookie part of this only- not the marshmallows or frosting. I frosted them with leftover frosting from "Carrot Cupcakes with White Chocolate Cream Cheese Frosting" from this site. GREAT combo! The delicate white chocolate/orange flavor of that frosting really compliments the rich
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Chocolate Drop Cookies