Chocolate drop cookies, made with dark chocolate chunks mixed into cookie batter, these homemade chocolate cookies are made to satisfy all your chocolate cravings.

The homemade chocolate cookies are made with a double dose of chocolate, so they are thick and soft.

So easy to make as the whole chocolate cookie recipe comes together in one bowl.

How to serve chocolate drop cookies

• These chocolate chunk cookies can be served as they are but here are a few other ways you can enjoy them.

• Any one who loves to dunk their cookies in milk can do it with these homemade jumbo cookies.

• Break them in to smaller pieces over vanilla ice cream or chocolate ice cream.

• You can use them to make ice cream sandwiches as well.

• Make them for your bake sales or family gatherings as it is easy to double the recipe.

• You can bake them overnight and take the chocolate cookies for your camping or picnic trips.

• Use these chocolate chunk cookies to scoop your favorite dessert dip.

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low sugar chocolate chunk drop cookies

While recipe testing these chunky chocolate chunk cookies, I accidentally missed adding the brown sugar(about 1 cup)and made these cookies with only white sugar(3/4 cups).

And those chocolate chunk cookies without the brown sugar were really good, the kids vanquished them.

I’m just going to give you the ingredient changes you need to make these chocolate chunk cookies into low sugar cookies just in case there is somebody in your family who might enjoy less sugary cookies.

To make these chocolate cookies low in sugar simply remove the brown sugar completely and use 1 and 1/2 teaspoons of baking powder instead of baking soda used in the recipe.

Follow the same recipe instructions to make the batter and bake for 12-13 minutes at 170C(338F).

Tips to make amazing chocolate drop cookies

• Follow the recipe instructions exactly to make the chocolate chunk cookies.

• This chocolate cookies call for a lot of chocolate chunks, I’ve actually chopped a whole dark chocolate slab(400g)and used them in this recipe.

• If you live in a humid country, I would reccomend refrigerating the cookie dough batter while a batch of cookie is baking.

• Don’t over mix the cookie dough. mix only to combine the ingredients. if you are using a hand held mixer, only use the lowest speed, taking it around the bowl 2-3 times to combine.

• Use the 1 tablespoon measuring spoon to scoop equal portions of dough to place on the baking sheet.

Utensils and appliances needed

Large bowl

handheld mixer.

1 medium-sized bowl to mix the dry ingredients

a cooling rack

Measuring spoons

More recipes with chocolate

Chocolate chocolate breakfast muffins

Chocolate loaf

Chocolate crinkle cookies

No-bake chocolate biscuit cake

Microwave chocolate mug cake

Chocolate covered strawberries

RECIPE DIFFICULTY-EASY

How to make chunky chocolate drop cookies

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

The ingredients mentioned below use standard measuring cups and spoons.

I used this conversion site to turn cups into grams

2 1/2 cups(312g) plain flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup(76g)of cocoa powder

3/4 cups(150g)of granulated white sugar

1 cup(195g)of brown sugar

1 cup(227g)of butter

3 large eggs

2 teaspoons of vanilla extract

400g of semi-sweet dark chocolate slab chopped into chunks

Method

Prep work to make these chocolate drop cookies.

• Have all the ingredients needed to be weighed and ready.

• The mixing bowl should be dry from moisture.

• Line a baking pan with baking paper, dab a little butter to avoid the baking paper moving around.
• Chop the chocolate slab(400g)in to large chunks. refrigerate until you need to use them.

How to make the chocolate cookie mix

Into a large bowl, add flour(2 and 1/2 cup/312g), baking soda(1/2 tsp), salt(1/4 tsp), cocoa powder(1/2 a cup/76g).

Combine these dry ingredients using a spoon or sift them so that all the ingredients are combined evenly.

Soften the butter and then add both white sugar(3/4 cups/150g) and brown sugar(1 cup/195g).

Cream them until butter turns pale and fluffy. use speed between 2 and 4.

Add vanilla(2 tsp), followed by the eggs(3) which should be added one at a time.

Mix in the egg using the lowest speed in your hand mixer and keep it under 60 seconds of mixing.

Add the dry ingredient mix(flour, baking soda, salt, cocoa powder)gradually, while mixing only to combine.

Make sure to scrape the bottom to avoid flour lumps.

Add the chopped chocolate chunks.

And fold only to combine.

Preheat oven to 170C(338F)

Use the tablespoon measuring spoon to scoop out the batter.

Testing the perfect temperature and time to bake these cookies.

To test the baking time I would recommend baking a single cookie first just to see how the cookie turns out at 12-13 minutes.

If you love the soft chewy cookies then this time would be ideal.

Or bake longer(14-15 minutes)for a more crispier cookie.

Once you’ve tested the baking time, add a few scoops of cookie dough 2″ apart, as these chocolate drop cookies tend to spread.

Bake at 170C(338F)for 12 to 13 minutes.

As mentioned above, for a crispier chocolate cookie, you can also try baking them for 14-15 minutes.

Remove them to a baking tray to cool.

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