Double Chocolate Drop Cookies1

Three layers of chocolate intensity in one cookie. The dough starts with melted unsweetened chocolate and buttermilk, which gives it a deep, almost brownie-like tang. Semi-sweet chocolate chips studded throughout add pockets of gooey sweetness, and then the whole thing gets a slick of homemade chocolate frosting on top.

Buttermilk is the quiet star here. Its acidity reacts with the baking soda to give these cookies a soft, cakey rise instead of a flat, crispy spread. You can use whole wheat flour for a nuttier chew or stick with all-purpose for a lighter texture.

The doneness test matters: bake until almost no indentation remains when you press the center. Overbaking dries out the soft interior you’re after.

Chef Tips

• Cool the melted chocolate before mixing it into the batter. Hot chocolate will soften the margarine too much and make the dough runny.
• Drop by rounded teaspoonfuls, not tablespoons. These spread more than you’d expect.
• Make the frosting while the cookies cool. It sets quickly, so frost each batch right after mixing.

Variations

• Use white chocolate chips instead of semi-sweet for a visual contrast against the dark dough.
• Fold in dried cherries or cranberries with the nuts for a fruit-studded version.
• Skip the frosting and press a walnut half into each cookie before baking for a simpler finish.