Recipe by Gwen Brown
"My mother used to make these cookies, they are my all time favorite. She usually frosted them with a white icing. I made them for my children but they usually didn't last long enough to get frosted. Now I make them for my 14 month old granddaughter. They are so soft and so good! I usually double the recipe."
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1 3/4 cups
unsweetened cocoa powder
Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also, great idea to double batch! They disappear WAY too fast!!!
I'm tempted to try this recipe again just to see if I did something wrong, but I'm 95% sure I followed the recipe exactly- even chilled for 1 hour!
I baked half the recipe without walnuts and the other half with, because some of my friends don't like nuts. I personally felt like the cookies without nuts were very boring and couldn't really stand on their own without frosting them. Additionally, the texture was pretty dense- more like a brownie but a really bland brownie. Maybe they would be better with more sugar and more chocolate?
I baked the half with walnuts second and as I wasn't happy with the texture I added some more baking soda to that half. I personally was more pleased with them being fluffier.
Quick and Easy to make. NEEDS ICING though to make it just a bit sweeter!
We tried these for the first time today and they were fast, easy and very yummy. We skipped the icing and liked the *Not too sweet* taste. We may try icing them next time.They are so soft! 400F worked well for us. Left them for exactly 10 minutes.
These were wonderful!! Kind of like very moist brownie cookies. I left out the walnuts and frosted with chocolate buttercream. Just watch them closely while cooking... one batch went for maybe a minute or two longer and they were very dry.
These tasted like brownies, with the texture of of a light cake, in a easy to eat cookie shape. I am fascinated by this.
The flavor is mild, just enough to satisfy a sweets/chocolate craving without being overwhelming. My family and I ate them alone or broken up with vanilla ice cream.
I needed to bake these for 7 minutes at 375 degrees before I was happy with the texture, but that is my oven's fault, not the recipe.
Very good. Instead of icing them I dusted them with powdered sugar.
Wow! I made these for my church and they were delicious. I didn't have any walnuts, and not enough pecans, so I used sliced almonds, but I toasted them first. I mixed together a white icing and tinted it pink- so pretty! :) I loved how cakey these were.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Sally's Cocoa Drops
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 48
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