Drop Cookies 101


Audrey De Garceau

Drop cookies are a delicious way to practice your baking skills.

Audrey De Garceau and Ava Perez

Out of the various types of baked goods, drop cookies are one of the easiest and most well-loved. By definition, drop cookies are a type of cookie where you drop the dough down on the pan (by a spoon or scoop). There is no limit to what you can put into them. Popular recipes include: chocolate chip cookies, kitchen sink cookies, candy dump cookies, sugar cookies, etc, (the possibilities are endless). 

We tried three different types of drop cookie recipes: Red Velvet, Funfetti, and the classic Chocolate Chip cookie. 

Red Velvet

Starting with our personal favorite, Red Velvet. The Red Velvet has a much cakier texture compared to the other cookies. The sweet white chocolate helps the rich dark chocolate dough balance out. You can bake these cookies softer, as we did, or crunchier with a softer middle. It’s suggested you don’t break the chocolate pieces too small, or else it will be hard to place on top of the formed dough.


The Funfetti had a tamer taste compared to the other cookies. This cookie took 3rd place for Ava and me. If you like the texture of crunchy sprinkles and not a sugary kick in the face, this cookie may be for you. We had to cook it a few minutes longer to get a golden brown crunch throughout the entire cookie. Pair this cookie with ice cream or another sweet treat and you will have a perfectly balanced combo.

Chocolate Chip

The Classic Chocolate Chip cookies were our 2nd favorite. With rich browned butter, this is a decadent cookie. You can easily see this cookie as overpowered with brown and cane sugar, so I usually use salted butter instead of unsalted. This is a trademark cookie that everyone loves, it is hard to go wrong with a chocolate chip cookie. We preferably make them with a bigger, 3 tablespoon cookie scoop. It helps achieve a soft center with a crunchy exterior. 

Overall we think these three drop cookies are the perfect treat to make with a family member or close friend, and we enjoyed making and eating these together.

Red Velvet Cookies With White Chocolate Chunks – by New York Times Cooking


  • ½ cup/115 grams unsalted butter (1 stick), at room temperature
  • ¾ cup/150 grams granulated sugar
  • 1 large egg
  • 1 to 1 ½ tablespoons red food coloring, preferably gel
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups/195 grams all-purpose flour
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 tablespoons buttermilk or whole milk
  • 4 ounces/115 grams white chocolate, coarsely chopped into chunks (3/4 cup)


Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.

Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.

Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.

Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway 

through. Cool completely on the baking sheet.


Funfetti Cookies – by Preppy Kitchen


  • 1 ½ cups all purpose flour (180g)
  • 1 Tbsp cornstarch
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter room temperature (113g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • ½ cup sprinkles jimmies


Combine the flour, salt, cornstarch, and baking soda in a bowl then whisk together and set aside.

Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment, mix on high until light and fluffy. Mix in the egg and vanilla then scrape the bowl down and mix once more until well combined.

Add the dry mixture to the butter mixture and mix on low until almost combined. Scrape down the bowl then add the sprinkles and mix in low until just combined.

Use your spatula to fold in any extra flour hanging about then portion out two tablespoon-sized pieces of dough (40g), roll into balls and top with some more sprinkles.

Place about 2 inches apart on baking sheets lined with silicone mats or parchment paper then chill the dough balls for at least an hour.

Towards the end of your chill time preheat oven to 350F, then bake for about 11 minutes or until the edges are set and cookies are puffed. They will continue baking after removed from the oven so allow to cool on the baking sheets for about 5 minutes.


Perfect Chocolate Chip Cookies – by Cook’s Illustrated


  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1 ¾ cups unbleached all-purpose flour (8 3/4 ounces)
  • ½ teaspoon baking soda
  • ½ cup granulated sugar (3 1/2 ounces)
  • ¾ cups packed dark brown sugar (5 1/4 ounces, see note)
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg, room temp
  • 1 large egg yolk, room temp
  • 1 ¼ cups semisweet chocolate chips


Heat 10 tablespoons butter in a large heavy pan on medium-high heat until melted, about 2 minutes. Constantly stir until butter is dark golden brown and has a nutty aroma, about 2 min.

Remove pan from heat; transfer browned butter to a large bowl. Stir remaining 4 tablespoons butter into the hot butter until completely melted; set aside and let cool to room temp.

Preheat oven to 350F, with rack on lower middle position. Line 2 large baking sheets with parchment paper or silicone baking mats.

In a separate bowl, whisk flour and baking soda together; set aside.

In a bowl of stand mixer fitted with paddle attachment, add both sugars, salt, vanilla, and melted butter; blend on medium-high until fully incorporated.

Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 1-2 min. Mixture should end up thick, smooth, and shiny.

Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips. At this point, dough can be wrapped airtight and placed in the fridge until ready to bake. We recommend chilling dough for at least 30-60 minutes.

Scoop the dough into balls of about 1.5 tablespoon each. Place on a lined baking sheet, 2 inches apart. Bake for 8 minutes or until edges and bottoms are browned; the cookies will be puffy and quite soft, but cookies will set as they cool. Bake only 1 pan at a time.