Carol's Brownie Drops (Chocolate Cookies)

"Expensive, decadent, and there's probably something in the Old Testatment banning them..... because they're so GOOD! This is my mother-in-law's favorite family cookie recipe. Best cookies I ever ate. Since all she does all day long is cook and take care of her home, I'd say that these babies rate right up there. Heck, make a double batch!"
photo by PanNan photo by PanNan
photo by PanNan
Ready In:
36 cookies




  • Melt chocolate and butter over hot water. Cool.
  • Beat eggs in mixer until foamy, (using a Kitchen Aide, use the regulat mixer, not the whisk), then add the sugar, two tablespoons at a time (it's 12 tablespoons, converted).
  • Beat in mixer until it thickens, about 5 minutes.
  • Blend in chocolate.
  • Add flour, baking powder, salt and cinnamon.
  • Stir in vanilla and nuts.
  • Using a regular cereal spoon (about 2/3 of a tablespoon in quantity), drop the mix balls on to a greased cookie sheet.
  • Bake in a pre-heated oven at 350 degrees for 8-10 minutes. The cookies should feel "set" when done.
  • Cool slightly on sheet before storing/eating.

Questions & Replies

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  1. HEP MEP
    I was in the mood to make some sort of chocolate cookie and I sure impressed all of us with these babies! Thanks!
  2. PanNan
    These were a huge hit at the Christmas eve party I made them for. Delicious. Thanks for sharing this one.
  3. Kittencalrecipezazz
    These have to be the most delicious, decadent wonderful chocolate cookies, I am making more to serve at the holidays, watch closely the bake fast! so glad I tryed this recipe! Thank you Bone Man (and Carol)....Kittencal:)
  4. Carol A.
    I love these cookies. I have the original recipe torn from a magazine ad for I love these cookies. I have the recipe from a Germans Chocolate ad in a magazine. And my name is also Carol. So glad to see I can print this, because my old ad page is getting hard to read. I just baked a batch and hubby already ate 8.
  5. Rogesbabe
    My aunt shared this same recipe years ago. They are delicious and great for parties and showers. This was the first time I've seen the recipe in print. They are delicious and look fancy!


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
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