Chewy Chocolate Cookies
This cookie recipe—a favorite of our four children—has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate ones. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes.
Ingredients
- 1-1/4 cups butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Reviews
They turned out pretty good! I cooked them for the full 10 min and they tasted great, but they were a little grainy. It might be the amount of sugar?
I made these cookies over the weekend and the verdict at my house was "YUM." These are very chocolatey and chewy. I baked for the full 10 minutes but baking time will vary with different ovens. You could use whatever chips you like but I might try using chocolate chunks next time.
This recipe is awful. They don’t turn out like the posted picture and they are super running (greasy too!) even after cooking for 15 mins. I just wasted material for smush. I don’t recommend at all.
Cookies were very dry. I would not make them again.
The picture shows plump and chewy cookies. What I got, even following the directions to a T, were flat, crisp cookies. I made one batch of dough and cut into three parts. One I baked at 10 minutes, it burnt to a crisp. I made one at 8 minutes -- flat and almost burnt. The next sheet I cooked at 6 minutes, better color, better flavor, but still not at all chewy or plump. As far as sticking to the cookie sheet, I always use parchment paper. Nothing sticks to it. I'm going to try to tweek it because the taste is good but the cookie itself is not so good. I'll let you know how it turns out after I do some magic with it.
This is the Hershey's Reese's cookie recipe. The only difference is their recipe has Reese's peanut butter chips in them. It is a very good cookie!
If you love chocolate, you will love these cookies. I found it somewhat difficult to remove them from the cookie sheet even after allowing them to cool for one minute. You do have to remove them carefully. They are a delicious cookie.
Someone has asked about making cookies plumper. I have discovered that replacing about 1/4 butter with the same amount of shortening preserves the buttery flavor and chewiness, but gives cookies a little more body (less melting in the oven). I adapted an oatmeal cookie recipe this way and am very happy with it.
Great tasting and versatile cookie. We like our cookies large, so mine made about 3 1/2 doz. To adjust, I added 1/2 C flour. I chilled the dough for about 1 hour. I used a cookie scoop about size of large walnut. Flatten tops of cookies slightly. Bake for 15 min. and let cool on baking sheet for 2 minutes before removing. I vary the flavor by adding peanut butter chips, or white chocolate chips, or mint chips. All are yummy!
These are great!! Just as they are....