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Chocolate drop cookies are a light and airy chocolate cake cookie topped with cream cheese icing. They’re the lightest cookie I think I’ve ever eaten. You can eat several in a row and not be phased. They’re not overly sweet and cakey vs. chewy or dense and the flavor of the chocolate drop cookies is a very mild chocolate flavor. I was first introduced to them when my mother-in-law made them for Christmas a few years ago. I found them in the fridge and ate three on the spot. They’re not usually served chilled, but she wanted to keep them cold because of the cream cheese icing. I thought the chilled cookie was a huge part of the appeal and now that’s the only way I want to eat them.
Also, the chilling creates a really enjoyable texture between the cookie and the icing. Your teeth sink into the icing rather than it just melting into your mouth. Because the cookie itself is so light, the contrast between the thicker chilled icing brings needed body to the whole cookie. This is a very nice cookie option to have for those that don’t want to be weighed down by dessert after a big meal. They’ll satisfy the sweet tooth without making you feel icky.
Head to my desserts page to check out more cookie recipes!
Tips for the Best Chocolate Drop Cookies
- If using a Kitchenaid stand mixer, the best attachment to use is the silicone scraper paddle attachment. It scrapes the ingredients in the bowl, even at the bottom of the bowl. It’s a must have.
- Chill the dough before scooping. The dough is extremely sticky, and it’ll be hard to scoop without chilling first.
- Use a traditional ice cream scoop with a lever that cleans the scoop out for the dough.
- Line the sheet pans with parchment paper or they’ll stick!
- Serve chilled. Trust me.
Chocolate Drop Cookies
Ingredients
Cookies
- 1/2 c salted butter (1 stick) softened
- 1 c brown sugar packed
- 1 large egg
- 1 3/4 c flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 c milk 2% or whole
Icing
- 4 tbsp salted Kerrygold butter softened
- 8 oz cream cheese (one brick) softened
- 3 c powdered sugar
- 2 tsp vanilla
Instructions
- Preheat oven to 375 degrees.
- To a large bowl sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- To a separate bowl with a hand mixer or using a stand mixer, cream together softened butter and brown sugar until fluffy.
- Add egg to the creamed butter and brown sugar and mix until incorporated.
- Slowly add dry ingredients and milk to the wet ingredients alternating between the two until both are added. Mix until well incorporated.
- Chill the dough for at least 30 minutes.
- Using an ice cream scoop, scoop dough onto a parchment lined sheet pan. Don't bake more than 8 at a time and allow space between each cookie.
- Bake one batch at a time for 10 minutes. They won't look done. Let finish cooking on the sheet pan on the counter. They'll settle into their shape.
- While the first batch of cookies bake, put the remaining dough back in the fridge so it doesn't get too sticky to scoop.
- Allow cookies to fully cool.
- While the cookies cool, make this icing. Beat together softened cream cheese and softened butter until mixed. Slowly add the powdered sugar and beat on low as to not make a huge powdered sugar cloud.
- Add vanilla to the icing and beat until fully incorporated.
- Ice the cookies and place in the fridge for 2+ hours. The longer they chill the better.
- Once the icing has hardened enough, store the cookies in a tupperware container separating the layers of cookies with either wax or parchment paper. Because the icing has hardened some, the weight of the cookies won't smash the ones underneath. Keep in the fridge and serve chilled right out of the fridge.