- 1-1/4 cups butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
- Bake at 350° for 8-10 minutes or until edges are set and centers are puffed and cracked. Cool for 2 minutes before removing from pans to wire racks (cookies will flatten as they cool). Yield: About 5 dozen.
Reviews for Quick & Chewy Chocolate Cookies
"The taste is good and I enjoy the chewy crunch. The only downside is the flat presentation. It helps a little if I keep them small."
"I actually cut the recipe in half and added mint chocolate chips to them! Turned out very yummy"
"I followed the recipe to the "T" and they came out thin as a piece of paper. They tasted okay and chewy ."
"These cookies are great! They spread out thin but keep their circular shape. The best thing about them is they stay soft and chewy, even 2 days later. Still soft. They do have a brownie taste. I will definitely recommend these."
"These cookies are not much to look at, but they taste great! Because the dough is so soft they spread out when baking and become very thin, but I wanted a chewy chocolate cookie, and that's definitely what I got! 2 cups of sugar seemed like a lot to me, so I did 1 cup of white sugar and 3/4 cup of brown, and they still taste great. Next time I make them I think I'll experiment with ways to keep the chewy-ness, but get them to stand up a bit more."