Chocolate Chip Drop Cookies
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.
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.
Nutrition
Calories: 232kcalCarbohydrates: 29gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 24mgSodium: 177mgPotassium: 72mgFiber: 1gSugar: 19gVitamin A: 212IUCalcium: 18mgIron: 1mg