Double chocolate chip drop cookies are the easiest and best cookie recipe made with everyday kitchen staples, two kinds of chocolate, and minimal chill time. These irresistible drop cookies will quickly satisfy any sweet craving!
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Easy Drop Cookies
Drop cookies are one of my favourite cookies to make in a hurry. By hurry I mean when the craving for double chocolate cookies hits, I know I won’t be waiting long to bite into one. I can make a batch in just over half an hour with no lengthy chill time, basic cookie ingredients, and very little effort. Yet, somehow they turn out to be one the BEST tasting chocolate cookies I’ve ever had!
They’re so good and decadent, which makes them slightly addictive. These chocolate drop cookies are made with the addition of cocoa making them chocolatey, and completely irresistible.
A really good chocolate chip recipe doesn’t need anything fancy. It’s about using the right amount of each ingredient (baking is a science after all), making sure the butter is soft, then sifting, beating, and baking as directed. The results of this simple recipe will knock your socks off.
The next time you need to whip up a batch of cookies for your kids and their friends, or to bring to a bake sale, a potluck, or to add to your holiday cookie baking list, this is definitely a recipe worth keeping close by!
What are drop cookies?
Drop cookies, as you can imagine, are made by dropping cookie dough right onto the baking sheet using a cookie scoop or spoon. There is no rolling out any dough, no slicing chilled logs, and no cutting out shapes. Drop cookies are usually soft and chewy but will vary by recipe.
- Softened butter – Remember to take it out of the fridge about 30-45 minutes prior to starting.
- Lightly packed brown sugar – Adds moisture and helps with providing a chewy texture.
- Granulated sugar – Needed for sweetness. You can opt to use just white sugar if you prefer a crispier cookie.
- Egg – Used for binding. You’ll need just 1 for this recipe.
- Vanilla – A warming flavour, used in many cookie recipes. We love vanilla!
- All-purpose flour – Used as the foundation of the cookie to give it structure. Keep a little extra on hand as you may find you need to add a bit more if your dough is too wet.
- Sifted unsweetened cocoa – Using unsweetened allows you to control how much added sugar is in the dough. If you use sweetened you might find it too sweet.
- Baking soda – Helps to give these cookies rise and become nice and light.
- Salt – A pinch of salt balances sweetness and brings out the flavours of all of the other ingredients.
- Chocolate chips – You can use any kind you like. Milk chocolate, dark chocolate or a combination of both.
How to make them
All you need for this easy recipe is a couple of mixing bowls, a mixer, a scoop or spoon, and a couple of baking sheets.
Combine butter, sugars, egg, and vanilla into a bowl. Starting on low speed beat everything together for a minute and then increase the speed for the last couple of minutes until the mixture is light and fluffy.
Sift the flour, cocoa, baking soda, and salt into a medium bowl. Add the dry ingredients to the creamed mixture and beat on low until well combined.
Fold in the chocolate chips.
Using a cookie scoop or tablespoon, drop cookie dough onto the prepared parchment-lined cookie sheets. Leave enough space between each drop to allow for a bit of spreading. You may find you need more than one cookie sheet.
Transfer the cookie sheet to the fridge and chill while the oven preheats.
Bake for 12-14 minutes and allow them to cool for 10 minutes before moving to a wire rack to cool completely.
Now you’re ready to dive right in! What’s your favourite way to eat a cookie? A cold glass of milk? A warm cup of tea? Or crumbled on top of a big bowl of ice cream? Let me know what you think!
What is the difference between packed and lightly packed brown sugar?
You’ll see some recipes requiring you to use packed brown sugar or lightly packed. The difference is in the amount needed. 1 cup of packed brown sugar is more than 1 cup of lightly packed brown sugar, despite both being 1 cup.
When you pack brown sugar, you’re literally pressing it down into the cup to continuously make more room for the rest of the sugar to reach the rim, leaving no extra room for air. Kind of the way you fill a sand bucket with wet sand as opposed to dry sand.
Packed brown sugar will retain the shape of the cup while lightly packed means it’s not as heavily pressed into the cup leaving space for air and won’t retain the shape as well.
- The combination of both brown and white sugar gives the perfect texture every time. If you choose to use just one, keep in mind the texture will be different. Only white sugar will lead to crispy cookies, and just brown will lead to softer chewier cookies. Neither is wrong, but using both is definitely a happy medium!
- When you take your butter out to get it to room temperature, do the same with the egg. Starting off with ingredients at the same temperature leads to even baking.
- Don’t skip the sifting! It is a great way to make sure there are no lumps or air pockets and it helps to make sure everything is blended evenly.
Absolutely. You can make the dough up to 2 days ahead of time and keep it in the fridge until you are ready to bake it. You’ll just need to take it out of the fridge for about 20 minutes to allow it to warm up before baking.
These cookies are very freezer-friendly. Once completely cooled transfer them to an airtight container and they will keep frozen for up to 3 months. Make a second batch and freeze it for an even quicker craving satisfaction later on! Just take out what you need at a time.
If you don’t have any chocolate chips on hand or aren’t a fan (seriously?) try swapping with another kind of chip like butterscotch, peanut butter, or white chocolate. You might consider adding chopped nuts like almonds, hazelnuts, or walnuts.
You will have a better chance at doubling the recipe than you would be halving it because there is only 1 egg. Even still, because baking is so precise, doubling it won’t guarantee the same outcome. My suggestion would be to either make the entire batch and freeze some cookies for later or make two completely separate batches for more cookies.
I hope when you get a craving for cookies you reach for this recipe and try these Double Chocolate Chip Drop Cookies. Enjoy!
More Cookies to try
Double Chocolate Chip Drop Cookies
- ½ cup butter (softened)
- ¼ cup brown sugar (lightly packed)
- ⅓ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla
- 1¼ cups all purpose flour*
- 3 tablespoons unsweetened cocoa (sifted)
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup chocolate chips (dark/milk or a mixture)
*If the batter is too wet add 2-4 tablespoons extra of flour, a tablespoon at a time.
- Beat the butter, sugars, egg and vanilla until light and fluffy, approximately 3 minutes. Start on low speed (#1) then last 2 minutes increase the speed (#3).
- Sift the flour, cocoa, baking soda and salt into a medium bowl.
- Beat on low the dry ingredients into the creamed mixture until well combined. Add the chocolate chips, drop by tablespoons on the prepared cookie sheets and refrigerate while the oven is pre-heating, approximately 15-20 minutes.
- Pre-heat oven 350F (180C). Line 1-2 cookies sheets with parchment paper.
- Bake for 12-14 minutes. Let cool 10 minutes on the cookie sheets then move to a wire rack to cool completely. Enjoy!