Chocolate Drop Cookies
My Chocolate Drop Cookies are made from soft dough and dropped onto a baking sheet in balls; they are a simple, old-fashioned treat that can be customized. If you like nuts, add them in. Prefer mint chocolate chips to semi-sweet chips? Feel free to substitute. No matter what you add, you’re sure to end up with a soft, short-bread cookie that packs on the chocolate flavor.
To drop the cookies on your baking sheet, try using a tablespoon cookie scoop. Not only will it help keep your fingers clean, but it will also make sure your cookies come out even. I like my cookies to be consistent in shape and size. I have been known to use a food scale to ensure they all are the same size.
I hope you give my Chocolate Drop Cookies a try; you will love the versatility as well as a cookie with a chocolate punch.
Chocolate Drop Pecan Cookies
Ingredients
- 1 cup butter, softened
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups 2 cups all-purpose flour
- 1 cup finely chopped pecans
- Additional confectioners' sugar
Filling
- 3/4 cup semisweet chocolate chips
- 2 tablespoons light corn syrup
- 1 tablespoon water
- 1 tablespoon shortening
Instructions
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Preheat oven to 325°.
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In a large bowl, cream butter and confectioners' sugar until light and fluffy.
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Beat in vanilla. Gradually add flour to creamed mixture and mix well.
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Stir in pecans. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.
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Bake 18-20 minutes or until lightly browned.
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Roll warm cookies in additional confectioners' sugar; cool on wire racks.In a microwave, melt chocolate chips; stir until smooth. Stir in corn syrup, water and shortening. Spoon or pipe into cooled cookies.
Cookies melt in you mouth. Did not last in my house.