What are cocoa drop cookies?

They're soft, cake-like chocolate cookies made from a simple dough that you drop by the spoonful onto a baking sheet. No rolling or shaping required.

What cocoa is best for chocolate drop cookies?

Unsweetened cocoa powder works great. Dutch-process cocoa gives the cookies a deeper richer chocolate flavor.

Warm dough or warm baking sheets are usually the cause. Chill the dough and use a room-temperature baking sheet to help the cookies keep their shape.

Slightly underbake them and let them finish setting on the baking sheet. Storing them in an airtight container keeps the texture tender.

Yes. Pecans, walnuts, mini chocolate chips or even dried fruit all work well. Just fold them into the dough before chilling.

Keep them in an airtight container at room temperature for up to a week. Add a slice of bread to the container to keep them moist.

Scale

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Pre-heat oven to 400°F.
In a large bowl, cream together the margarine and sugar until smooth.
Add the eggs and mix well.
Stir in buttermilk and vanilla extract.
In a separate bowl, sift together the flour, baking soda, salt and cocoa powder.
Add dry ingredients to the wet mixture and mix until just combined.
Fold in the chopped pecans.
Chill the dough for 1 hour.
Drop rounded teaspoons of dough onto a greased baking sheet, leaving about 2 inches between cookies.
Sprinkle tops with granulated sugar.
Bake for 8 to 10 minutes, until tops look dry and set.
Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

Use room-temperature margarine or butter so the dough mixes smoothly and the cookies stay tender.
Chill the dough before baking to help the drop cookies hold their shape and stay soft in the center.
Lightly underbake for the best texture. The tops should look just set when you pull them from the oven.