Aunt Sallys Cocoa Drops

These rich and decadent Cocoa Drops are a family treasure, passed down from Aunt Sally. With a perfect balance of crunch and chew, these cookies pack a chocolatey punch.

The combination of dark brown sugar, unsweetened cocoa powder, and semi-sweet chocolate chips creates a deep, velvety flavor that’s sure to satisfy any sweet tooth.

Ingredients

• 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup unsalted butter at room temperature, ¾ cup white granulated sugar, 1 cup dark brown sugar, 4 large eggs, 2 teaspoons pure vanilla extract, 1 cup unsweetened natural cocoa powder, 2 cups semi-sweet chocolate chips, confectioners’ sugar for dusting

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

In a small bowl, whisk together the cocoa powder and a ¼ cup of the flour mixture until well combined.

Gradually mix the cocoa mixture and the remaining flour mixture into the wet ingredients, beating until just combined.

Stir in the chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are set and the centers are slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Dust with confectioners’ sugar before serving.

Notes

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Make sure to scoop the dough into balls before baking, as this will help the cookies retain their shape.

If you want a crisper cookie, bake for 14 minutes.

If you prefer a chewier cookie, bake for 12 minutes.

Use high-quality cocoa powder for the best flavor.

You can also freeze the dough balls for up to 2 months – simply thaw frozen dough balls overnight in the refrigerator before baking.

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g