Devil's Food Drop Cookies

These aren’t your typical crispy chocolate cookies. They’re soft, cakey, and fudgy, more like little rounds of devil’s food cake you can hold in your hand.

Melted unsweetened chocolate and brown sugar give the dough a deep, bittersweet flavor, while sour cream keeps them incredibly moist. Chopped walnuts add crunch throughout.

But the mocha frosting is what takes them over the top. Powdered sugar, cocoa, butter, and instant coffee granules whipped together into a smooth, spreadable glaze that pairs with the chocolate cookie like they were made for each other. Because they were.

Pro Tips

• Melt the chocolate and let it cool before adding it to the batter. Hot chocolate will melt the butter and change the texture
• Lightly spoon the flour into your measuring cup rather than scooping. Packed flour makes dense, dry cookies
• Bake just until the cookies are set, not firm. They’ll continue to firm up on the pan as they cool
• Let the cookies cool completely before frosting. The mocha glaze will slide right off a warm cookie