Super Gooey Chocolate Drops

Total Time:
1 hr
15 min
45 min
  • 1/2 cup unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 4 ounces semi-sweet chocolate, chopped
  • 1 cup packed light brown sugar
  • 1 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 2 tablespoons buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup natural cocoa powder, such as Hershey's or Scharffenberger
  • 1 teaspoon ground cinnamon
  • 1 11 -ounce bag semi-sweet chocolate chunks
  • 1 cup dried cherries, optional
  • 1. Preheat to 325F. Line 3 baking sheets with parchment and set aside.

  • 2. Place butter and unsweetened and semisweet chocolate in a large heatproof bowl. Bring a saucepan filled with about 1 inch of water to a very slow simmer; set bowl over but not touching water, and stir occasionally until chocolate melts. Stir light brown and granulated sugars and vanilla into chocolate mixture with a wooden spoon. Add eggs and buttermilk and beat vigorously until thick and glossy.

  • 3. Whisk flour, cocoa, cinnamon, and salt together and stir into chocolate mixture. Stir in chocolate chunks and dried cherries, if using. Drop batter in heaping tablespoons, 2 inches apart, onto prepared baking sheets. Bake until cookies are set on outside and soft and fudge-like inside, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes; transfer to a rack to cool completely. Serve or store cookies in a tightly sealed container at room temperature for up to a week.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 286

  • Total Fat: 12.5 grams

  • Saturated Fat: 7 grams

  • Total Carbohydrate: 44 grams

  • Protein: 4 grams

  • Sodium: 18 milligrams

  • Cholesterol: 45 milligrams

  • Fiber: 3 grams

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    This recipe is featured in:

    12 Days of Cookies