Wolferman's Chocolate Drop Cookies
Submitted by ricky
Soft, cakey chocolate drop cookies topped with a rich homemade chocolate icing. Made with real unsweetened chocolate and optional pecans, this bakery-style recipe yields 3 dozen.
YIELD
36 servingsPREP
20 minCOOK
10 minREADY
30 minThese are old-school bakery cookies through and through. Soft, cakey, and loaded with real unsweetened chocolate in both the cookie and the glossy icing on top. A touch of corn syrup in the batter keeps them tender and slightly chewy for days.
The chocolate icing is the kind you make on the stovetop: butter and chocolate melted into milk, then poured over powdered sugar and beaten smooth. It sets up with a slight sheen that makes every cookie look like it came from behind a glass counter.
Toss in some chopped pecans if you like a little crunch, or leave them out for a straight-up chocolate experience. Either way, you’re getting 36 cookies out of one batch.
Chef Tips
- Let the melted chocolate cool slightly before adding to the batter so it doesn’t cook the eggs
- Drop by level tablespoon for uniform cookies that bake evenly
- Ice the cookies only after they’ve cooled completely so the icing sets smooth instead of melting off
- Store in a single layer until the icing firms up, then stack between parchment
Ingredients
Directions
For cookies, cream sugar, butter, vanilla, salt and corn syrup.
Slowly add eggs and melted chocolate.
Add milk, then stir in flour and baking powder.
Add nuts, if desired, then drop by tablespoon onto ungreased baking sheet.
Bake in preheated oven at 375℉ (190℃) 10 minutes or until done.
For icing, melt chocolate and butter in milk, in small saucepan over low heat.
Place confectioners’ sugar in mixing bowl; pour chcolate mixture over sugar and blend well.
Add vanilla and salt to taste; mix well.
Spread on tops of cooled cookies.
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