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.
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.
Quick and Easy to make. NEEDS ICING though to make it just a bit sweeter!
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.
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.
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.
* 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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