A chocolate drop cookie recipe from King Arthur Flour involves making a batter with ingredients such as flour, butter, sugar, cocoa powder and baking powder. This versatile recipe offers variations that encourage the addition of other ingredients such as baking chips, nuts and dried fruit.
To make chocolate drop cookies, beat 1/2 cup of butter with 1/2 cup of white sugar, 1/3 cup of brown sugar and 1/3 cup of Dutch-processed cocoa powder. Mix in 1 teaspoon of vanilla extract, 1/2 teaspoon each of salt and baking powder, and 1/4 teaspoon of baking soda. When the mixture is well-combined, beat in 1 large egg. If you plan to add baking chips, nuts or dried fruit to the cookies, beat in 2 tablespoons of milk at this stage.
Incorporate 1 1/8 cups of all-purpose flour. Add 1 teaspoon of espresso powder to intensify the flavor of the cookies, if you wish. If you want to include baking chips, nuts or dried fruit, fold in 2 cups of those ingredients at this point. Drop tablespoonfuls of the cookie batter onto greased or lined baking sheets, allowing 2 inches of space in between each cookie, and bake the cookies at 375 F for 12 minutes or until they are set. To make smaller cookies, use heaped teaspoonfuls of batter for each cookie, and bake them for approximately 10 minutes.