Super Gooey Chocolate Drops
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
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
Directions
- 1. Preheat to 325 degrees F. 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.