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Chewy Chocolate Cookies


  • 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


  • 1. 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.
  • 2. 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.

Nutrition Facts

Nutrition Facts: 1 serving (2 each) equals 238 calories, 13 g fat (8 g saturated fat), 38 mg cholesterol, 182 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.


Average Rating: 4.258064
  • 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.

  • Gramma Amy
    Jul 11, 2014

    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!

  • nightskystar
    Dec 31, 1969

    These are great!! Just as they are....

  • rwippel
    Dec 31, 1969

    These are very good chocolate cookies; however, if I make it again, I'm going to replace the semi-sweet chocolate chips with white chocolate chips. Also the chocolate chips need to be cut back to about 1 to 1 1/2 cups

  • VictoriaElaine
    Dec 31, 1969

    The best chocolate cookie recipe I have tried so far. I used 1 cup dark chocolate chips & 1 cup semi-sweet. Rich, chewy & tasty! Took mine a full 10 minutes to bake.

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