These thick chocolate chip cookie dough cookies are perfectly crisp on the outside with a chewy center. They’re topped with a creamy cookie dough frosting and finished with a sprinkle of mini chocolate chips.
How Drop Cookies Keep Their Shape
This took a lot of experimenting, actually, and many batches of cookies to get them to hold their shape. If you’re having trouble with your cookies keeping their shape, try these additions and subtractions I used in this recipe to get your perfect drop cookie.
Shortening does not melt as fast, so I found that rather than using all butter, doing half shortening was best. Also, make sure your butter is not glossy or melted. It needs to still hold its shape and be softened.
I also found that using more brown sugar than white sugar helped because of the molasses in brown sugar. Overall, sugar will cause more melting, but I found that if I reduced it too much, the cookie was more like a biscuit flavor. So it was important to maintain a good amount of brown sugar.
Using a full teaspoon of baking soda spread the cookies every single time, so it was important to limit how much I used. I also added cornstarch because it helps maintain shape, but keeps them tender. And if you think about it, that’s what cake flour is: corn starch and flour, so it only makes sense that it holds up well for structure.
I was trying to hold off using more flour because I wanted to keep that same sweetness level you find in all chocolate chip cookies, but I really wanted those rough, rustic edges of the cookie scoop left on the cookies themselves after baking. I added more flour than is traditionally used, which honestly helped balance the sweetness of the frosting, and I got my rough edges.
And finally, I kept putting the cookies in the fridge for 30 minutes and still had flat cookies. By increasing it to an hour, they finally chilled all the way through and held up for me.
Ingredients
- Butter
- Shortening
- Light Brown Sugar
- White Granulated Sugar
- Egg
- Pure Vanilla Extract
- All-Purpose Flour
- Corn Starch
- Baking Soda
- Salt
- Mini Semi-sweet Chocolate Chips
- Powdered Sugar
- Milk or Cream
FAQ
Yes! If using salted butter, simply reduce or omit the added salt in the recipe. This helps keep the flavor balanced without becoming too salty.
You can, but it's not recommended. Margarine has a higher water content, which can cause the cookies to spread more and lose that thick, chewy texture.
You can slightly reduce the sugar, but it will affect both texture and flavor. The cookies may be drier and won't brown as well.
You can substitute up to half of the flour with whole wheat flour. Using all whole wheat will make the cookies denser and less tender.
How to Make Chocolate Chip Drop Cookies
Chocolate Chip Drop Cookies
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer or a large bowl with a hand mixer, cream together butter and both sugars. Mix in egg and vanilla. Add flour, cornstarch, baking soda, and salt to the mixing bowl and mix until combined. Add mini chocolate chips and mix into the dough.
- Using a 1.5-tablespoon cookie scoop, scoop dough into mounds onto the prepared baking sheet.
- Place the cookie sheet in the refrigerator for 1 hour. Do not skip this step. This helps the cookies keep their mound shape while they bake. Prepare the frosting while the cookie mounds are in the fridge.
- After 1 hour in the fridge, preheat the oven to 375°F. Bake in the oven for 12-14 minutes until the bottoms are browned and the tops are set. Let the cookies fully cool before frosting.
Whipped Cookie Dough Frosting
- On a small baking sheet, spread flour into a thin layer. Bake at 350℉ for 5-10 minutes to kill any harmful bacteria. Let fully cool.
- Cream together butter and brown sugar in a stand mixer with a whisk attachment.
- Add powdered sugar, flour, vanilla, salt, and 1-2 tablespoons of milk until you reach the desired consistency. I personally prefer to chill the frosting in the fridge so that it’s easy to scoop with a small 1-tablespoon cookie scoop on top of each cookie, if you choose to use one.
- Add a dollop of frosting to each cookie. Sprinkle the top of the frosting with mini chocolate chips.
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Chocolate Chip Drop Cookies
Equipment
Ingredients
Chocolate Chip Drop Cookies
- ⅓ cup Butter room temperature
- ⅓ cup Shortening
- ¾ cup Light Brown Sugar packed
- ¼ cup White Granulated Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 ¾ cups All-Purpose Flour
- 1 tablespoon Corn Starch
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Mini Semi-sweet Chocolate Chips
Whipped Cookie Dough Frosting
- ½ cup Butter room temperature
- ¼ cup Light Brown Sugar packed
- 1 cup Powdered Sugar
- ⅓ cup All-Purpose Flour
- 1-2 tablespoons Milk or Cream
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Salt
- ¼ cup Mini Semi-sweet Chocolate Chips
Instructions
Chocolate Chip Drop Cookies
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer or a large bowl with a hand mixer, cream together butter and both sugars. Mix in egg and vanilla. Add flour, cornstarch, baking soda, and salt to the mixing bowl and mix until combined. Add mini chocolate chips and mix into the dough.
- Using a 1.5-tablespoon cookie scoop, scoop dough into mounds onto the prepared baking sheet.
- Place the cookie sheet in the refrigerator for 1 hour. Do not skip this step. This helps the cookies keep their mound shape while they bake. Prepare the frosting while the cookie mounds are in the fridge.
- After 1 hour in the fridge, preheat the oven to 375°F. Bake in the oven for 12-14 minutes until the bottoms are browned and the tops are set. Let the cookies fully cool before frosting.
Whipped Cookie Dough Frosting
- On a small baking sheet, spread flour into a thin layer. Bake at 350℉ for 5-10 minutes to kill any harmful bacteria. Let fully cool.
- Cream together butter and brown sugar in a stand mixer with a whisk attachment.
- Add powdered sugar, flour, vanilla, salt, and 1-2 tablespoons of milk until you reach the desired consistency. I personally prefer to chill the frosting in the fridge so that it's easy to scoop with a small 1-tablespoon cookie scoop on top of each cookie, if you choose to use one.
- Add a dollop of frosting to each cookie. Sprinkle the top of the frosting with mini chocolate chips.
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