Soft Chocolate Drop Cookies

Soft Chocolate Drop Cookies
Diana Rattray
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 36 servings
Nutritional Guidelines (per serving)
140 Calories
8g Fat
16g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 36
Amount per serving
Calories 140
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 17%
Cholesterol 33mg 11%
Sodium 140mg 6%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Protein 3g
Calcium 41mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These soft chocolate drop cookies are easy to prepare and bake, and they are very versatile.

Flavor the chocolate cookies with chopped walnuts, pecans, or hazelnuts. Add chocolate chips, white chocolate chips, peanut butter chips, or brickle chips to the cookie dough.


  • 1 stick (1/2 cup) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 3/4 cup buttermilk or sour milk
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups flour, 7 3/4 ounces
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa, unsweetened
  • 1/2 to 1 cup chopped walnuts or brickle chips, optional
  • 1 cup butterscotch, white chocolate, or chocolate chips, optional

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).

  2. Line baking sheets with parchment paper or grease them lightly.

  3. Cream the butter and sugars until light and fluffy. Beat the egg into the creamed mixture and then stir in the buttermilk and vanilla.

  4. In another bowl, combine the flour, baking soda, salt, and cocoa; blend well with a whisk or spoon.

  5. Stir the dry ingredients into the first batter until well blended.

  6. Fold in walnuts and chips if using. Chill for about 1 hour.

  7. Drop by teaspoonfuls onto the prepared baking sheets about 2 inches apart.

  8. Bake in the preheated oven for 10 to 14 minutes, or until no imprint remains when lightly touched with finger.

  9. Transfer the cookies to a rack to cool completely.

Makes about 3 to 4 dozen cookies, depending on additions and size.

Expert Tips

  • Let cookie sheets cool before adding the next batch. If cookie dough is dropped onto hot cookie sheets, they will begin to spread before they start cooking.

  • Slide the cookies off of the baking sheet and onto a rack to cool. If they are baked on parchment paper, slide them off onto the rack, parchment and all.

  • Grease baking sheets with unsalted butter or margarine, shortening, or cooking spray.

  • Dark baking sheets absorb more oven heat. Line dark baking sheets with heavy-duty foil to prevent over-browning.