Homemade Chocolate Drops Recipes

Steps:

• Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
• Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
• Store cookies in a tightly sealed container at room temperature for up to a week.

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

Steps:

• For the dark chilli drops: break the chocolate into chunks and melt in a heatproof bowl over a pan of barely simmering water. Meanwhile, line a few flat baking trays with baking parchment. Once the chocolate has melted, stir in the chilli powder. Use a teaspoon to drop 'drops' of the chocolate onto the baking parchment. Every 10 or 20 drops, scatter over a small amount of red glitter before the chocolate sets. Leave to set in a cool place, but do not put in the fridge.
• For the salted pistachio drops: melt the chocolate and prepare baking parchment as before. Once the chocolate has melted, stir in the salt, then make drops as above, topping with chopped pistachios.
• For the white chocolate drops: carefully melt the chocolate as above. Make drops, as above. Once they are partially set, top each with a crystallised rose petal.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely., For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

Steps:

• In a 6-qt. slow cooker, layer ingredients in order listed (do not stir). Cover and cook on low for 1-1/2 hours. Stir to combine. (If chocolate is not melted, cover and cook 15 minutes longer; stir. Repeat in 15-minute increments until chocolate is melted.), Drop mixture by rounded tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature.

Steps:

• In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

Steps:

• Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft.
• Heat oven to 375°F
• Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
• For icing, melt chocolate and butter together (about 1 minute on High in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. If you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. Spread icing on cookies when cool.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven.