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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 chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. —Sheri Ziesemer, Olympia, Washington
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    about 4-1/2 dozen

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

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips.
  • Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.

Tips for Chewy Chocolate Cookies

What is the best chocolate for cookies?

We recommend using semisweet chocolate chips for this recipe—here are the best chocolate chips, according to our Test Kitchen. For an even more luscious treat, use dark chocolate chips instead.

What makes a cookie chewy or crunchy?

A cookie's texture depends on the amount and type of fat, sugar and flour you use. Using butter and brown sugar typically yields more chewy cookies, while using white sugar and margarine or shortening will make a crunchier cookie. Experiment with different cookie recipes to find the perfect mix of ingredients to make your ideal cookie.

Why are my chocolate cookies dry?

If your cookies are dry, it's most likely because you overbaked them. To avoid this, keep an eye on your cookies in the oven and check them a few minutes before the recipe directs. Every oven is different, so yours might run a little warm or have a hot spot that will bake your cookies faster than expected.

Why are my chocolate cookies hard?

Overmixed dough is the most likely reason your cookies are hard. Try to mix only until the ingredients are just combined. If your cookies are too hard, try this trick: Take the heel of a loaf of bread and pop it into an airtight cookie storage container with your cookies. The cookies will absorb moisture from the bread and in a few hours, they'll be chewy again!
Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant.
Nutrition Facts
1 cookie: 120 calories, 6g fat (4g saturated fat), 18mg cholesterol, 82mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • clayton
    Jan 27, 2021

    No comment left

  • Talya
    Dec 29, 2020

    Just baked these on Christmas, and they turned out perfectly. I followed the recipe as written. The cookies were crisp on the outside and soft on the inside. They had the right amount of flatness near the circumference with a little more bulk in the center. I used a small cookie scoop and DID NOT flatten the dough. The baking soda gave enough spread on its own. The chocolate flavor was the star! I will definitely add this recipe to our cookie rotation.

  • Shannon
    Jun 30, 2020

    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?

  • PageRD
    Apr 27, 2020

    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.

  • Susie
    Dec 26, 2019

    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.

  • hendia1
    Jun 9, 2018

    Cookies were very dry. I would not make them again.

  • Maggi
    May 22, 2018

    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.

  • jdogg22
    Jul 28, 2016

    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!

  • Loiscooks
    Nov 19, 2015

    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.

  • Sarah L.
    Mar 2, 2015

    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.