Ultimate Soft Mocha Chocolate Drop Cookies

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OMG!  These Soft Mocha Chocolate Drop Cookies are just what you need when you want chocolate!  These cookies are dreamy!  Wait until you taste soft, fudgy chocolate cake-like cookies, loaded with rich chocolate chips with a luscious chocolate mocha frosting that is to die for!

These drop cookies just melt in your mouth!  With or without the frosting!  (just letting you know!) Check out these Triple Chocolate Mocha Peppermint Crunch Cookies and these Dark Chocolate Mocha Latte Cookies

But that mocha frosting on top, oh my gawd!  That smooth, creamy, decadent chocolate mocha frosting just takes these cookies to the next level!  You can substitute milk for the coffee, if you can’t have it or simply just don’t like the taste.

Ultimate Soft Chocolate Drop Cookies

A Chocolate-ing we go! Chocolate is my sanctuary, my holy place, my retreat.  And would you believe it?  I definitely found me some delicious ‘retreat time’ with these Ultimate Soft Chocolate Drop Cookies.

These are one of my favorite cookies over Christmas.  One of my friends at work brought some of these cookies into work.  They had peppermint frosting and they were such amazing chocolate flavor!  After talking a bit, he told me it was his grandma’s recipe.  These taste a lot like hers did, which was what I was going for, except I went for the chocolate frosting version!

These Ultimate Soft Chocolate Drop Cookies are so good and I cannot wait to make these again. Like tomorrow! 🙂

Perfect for Christmas gifting or when you’re craving chocolate!  

Ingredients You Need

  Soft Chocolate Drop Cookies

Mocha Chocolate Frosting

  • confectioners’ sugar
  • baking cocoa
  • butter, softened
  • ¼ cup hot strong brewed coffee or milk
  • maple syrup or vanilla extract

How to Make Ultimate Soft Mocha Chocolate Drop Cookies

 In a large bowl, cream butter and brown sugar until light and fluffy.

  1. Beat in the egg, milk and vanilla.
  2. Beat in chocolate until blended.
  3. Combine the flour, baking soda and salt and slowly add to wet mixture and mix well.
  4. Stir in chocolate chips.
  5. Drop by large tablespoonfuls 2 inches apart onto greased baking sheets.
  6. Bake for 8-10 minutes at 350 degrees or until set.
  7. Cool on pans for 1 minute before removing to wire racks to cool completely.

Mocha Chocolate Frosting

  1. In a large bowl, beat the frosting ingredients until smooth.
  2. Frost cookies and let set out until frosting has firmed up.
  3. Place in sealed plastic container.

Ultimate Soft Chocolate Drop Cookies

More Delectable Soft Drop Cookies!

 

Ultimate Soft Chocolate Drop Cookies

Ultimate Soft Chocolate Drop Cookies

Kim Lange
Soft, chocolate cocoa drop cookies stuffed with chocolate chips and frosted with a yummy, creamy mocha chocolate frosting that'll just melt in your mouth.
4.14 from 15 votes
Course Dessert
Calories

Ingredients
  

Cookies

Frosting

  • 2 cups confectioners' sugar
  • ¼ cup baking cocoa
  • ¼ cup butter softened
  • ¼ cup hot strong brewed coffee or milk
  • ¾ teaspoon vanilla extract or maple syrup

Instructions
 

Soft Chocolate Drop Cookies

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in the egg, milk and vanilla.
  • Beat in chocolate until blended.
  • Combine the flour, baking soda and salt and slowly add to wet mixture and mix well.
  • Stir in chocolate chips.
  • Drop by large tablespoonfuls 2 inches apart onto greased baking sheets.
  • Bake for 8-10 minutes at 350 degrees or until set.
  • Cool on pans for 1 minute before removing to wire racks to cool completely.

Chocolate Mocha Frosting

  • In a large bowl, beat the frosting ingredients until smooth.
  • Frost cookies and let set out until frosting has firmed up.
  • Place in sealed plastic container.
Keyword chocolate, chocolate cookies, chocolate frosting, coffee, cookies, mocha
Tried This Recipe?Let us know how it was by commenting below!

Ultimate Soft Chocolate Drop Cookies

16 Comments

  1. Yay! I love these cookies and I never heard them called Chocolate Rocks! How cool you had them at Christmas! I hope you enjoy Linda and thanks for sharing your memories! I love it! xo

  2. Hi Kim. I’m so excited to see this recipe. I’ve been thinking of these cookies for a while now. My Mom made these back in the seventies, but called them Chocolate Rocks. We only had them at Christmas time. But I love them. Definitely should be year round. As you said they are soft and pillowy and the frosting is delish. Will be making these in the next few days, and I won’t be sharing. Thanks

  3. I’m not sure what happened, but yes it’s like cookie dough and you should be able to use a scoop. I would refrigerate the dough or add some more flour. I have never made a double batch of this. I”m so sorry it didn’t work out for you.

  4. I must be doing something wrong – please help! I doubled my batch to have enough to share and know I added the proper amount of each ingredient. My cookie dough was sticky and runny like a brownie mix and completely spread out flat when baking. I did have an issue after adding the eggs and milk step – usually I would add the eggs and vanilla alone then add the milk for any other recipe, but was just following your directions and did it all at once. Well, then my sugar and butter mixture didnt mix up well with all the “liquid” and could see mini chunks floating all over in the now liquidy batter before flour was added.

    I guess my main question is – should the dough be sticky or be easy to scoop out with my cookie scoop like a chocolate chip cookie?

  5. That sounds like a great idea you have there Kayla! I don’t at this time, but I will work on it. It sounds wonderful! I’ll keep ya posted. 😉

  6. These are amazing!! I love the texture of the cooki it’s i between cake and cookie!! Would you happen to have a recipe like this but chocolate chip style?? I want my chocolate chips ones textured like these

4.14 from 15 votes (15 ratings without comment)

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