Dark chocolate drop cookies with a dark chocolate cookie, chocolate buttercream frosting, and chocolate ganache drizzled on top.
Ingredients
- Butter
- Shortening
- Light Brown Sugar
- White Granulated Sugar
- Pure Vanilla Extract
- Large Egg
- Bittersweet Chocolate Baking Squares
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Baking Powder
- Salt
- Unsweetened Cocoa Powder
- Powdered Sugar
- Milk
- Heavy Whipping Cream
- Semisweet Chocolate Baking Squares
How to Make Dark Chocolate Drop Cookies
Chocolate Drop Cookies
- In an electric mixer, cream together butter, shortening, and both sugars until light and fluffy. Add vanilla and egg.
- Add bittersweet chocolate baking squares to a microwave-safe bowl and microwave in 30-second intervals until melted. Let cool before adding to the mixing bowl.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Add dry ingredients to the mixing bowl.
- Using a 1.5 tablespoon cookie scoop, add mounds of cookie dough to a parchment-lined baking sheet. Refrigerate for 1 hour. This prevents spreading while they bake.
- After an hour, preheat the oven to 400℉. Place the baking sheet directly from the fridge into the oven and bake for 11-13 minutes until the tops are set and the centers are still soft.
Chocolate Buttercream Frosting
- Add butter to a mixing bowl with a whisk attachment and beat the butter for 3-4 minutes until it’s fluffy and beginning to turn white in color.
- Add cocoa powder and vanilla. Slowly add powdered sugar until well combined. Add 1-2 tablespoons of milk until reaching the desired consistency.
- Use a 1-tablespoon cookie scoop or a spoon to add a dollop of frosting to the top of each cookie.
Ganache
- Add heavy whipping cream to a microwave-safe dish. Microwave for 30-40 seconds until it begins to steam, but does not boil. Add chocolate squares to the dish and stir until fully melted and blended well.
- Drizzle ganache over the frosted cookies.
Tips
Let the melted chocolate cool slightly. Before mixing it into the dough, so it doesn't scramble the eggs or thin the batter too much.
Bake just until the centers look set. These cookies continue cooking on the pan and stay softer if slightly underbaked.
Add espresso powder to either the dough or frosting for an even deeper chocolate flavor.
FAQ
Can I use chocolate chips instead of baking squares?
You can, but they do not fully melt, which will not allow your chocolate to fully blend into the cookie dough. Baking bars melt more smoothly and create a richer texture than chocolate chips, which contain stabilizers.
Why is my ganache too runny?
The cream-to-chocolate ratio may be too high, or the ganache may still be warm. Let it cool for 10-15 minutes to thicken.
Why did my ganache turn grainy?
This usually happens if the cream gets too hot or moisture gets into the chocolate. Stir gently and avoid overheating.
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Dark Chocolate Drop Cookies
Dark chocolate drop cookies with a dark chocolate cookie, chocolate buttercream frosting, and chocolate ganache drizzled on top.
Equipment
Ingredients
Chocolate Drop Cookies
- ⅓ cup Butter room temperature
- ⅓ cup Shortening
- ½ cup Light Brown Sugar packed
- ¼ cup White Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 Large Egg
- 3 ounces Bittersweet Chocolate Baking Squares
- 1 ½ cups All-Purpose Flour
- 1 tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
Chocolate Buttercream Frosting
- 10 tablespoons Butter
- 1 teaspoon Pure Vanilla Extract
- 3 tablespoons Unsweetened Cocoa Powder
- 1 ¾ cups Powdered Sugar
- 1-2 tablespoons Milk
Ganache
- ⅓ cup Heavy Whipping Cream
- 2 ounces Semisweet Chocolate Baking Squares do NOT use chips; they have stabilizers in them that prevent them from fully melting.
Instructions
Chocolate Drop Cookies
- In an electric mixer, cream together butter, shortening, and both sugars until light and fluffy. Add vanilla and egg.
- Add bittersweet chocolate baking squares to a microwave-safe bowl and microwave in 30-second intervals until melted. Let cool before adding to the mixing bowl.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Add dry ingredients to the mixing bowl.
- Using a 1.5 tablespoon cookie scoop, add mounds of cookie dough to a parchment-lined baking sheet. Refrigerate for 1 hour. This prevents spreading while they bake.
- After an hour, preheat the oven to 400℉. Place the baking sheet directly from the fridge into the oven and bake for 11-13 minutes until the tops are set and the centers are still soft.
Chocolate Buttercream Frosting
- Add butter to a mixing bowl with a whisk attachment and beat the butter for 3-4 minutes until it's fluffy and beginning to turn white in color.
- Add cocoa powder and vanilla. Slowly add powdered sugar until well combined. Add 1-2 tablespoons of milk until reaching the desired consistency.
- Use a 1-tablespoon cookie scoop or a spoon to add a dollop of frosting to the top of each cookie.
Ganache
- Add heavy whipping cream to a microwave-safe dish. Microwave for 30-40 seconds until it begins to steam, but does not boil. Add chocolate squares to the dish and stir until fully melted and blended well.
- Drizzle ganache over the frosted cookies.
Nutrition
Calories: 251kcalCarbohydrates: 28gProtein: 2gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 33mgSodium: 131mgPotassium: 73mgFiber: 1gSugar: 19gVitamin A: 313IUVitamin C: 0.02mgCalcium: 23mgIron: 1mg
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