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Chewy Chocolate Cookies I

Chewy Chocolate Cookies I

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Linda Whittaker

These are GREAT chocolate chocolate chip cookies. Always a request at Christmas from friends and family!

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.
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I read the reviews first, and wanted to make sure the cookies didn't flatten out while baking. I added half a cup more flour to the recipe, and they came out soft and chewy, and about as high as I'd like. (Maybe 1/4 cup more flour next time to get them really fat...) I was out of chips, so skipped that, and they were still great as basic chocolate cookies. And since they were plain on the inside, I made up for it by rolling the cookies in powdered sugar before baking. That came out well. You could add anything to this dough; the idea of orange extract and zest crossed my mind, or maybe mac nuts with almond extract.


These cookies were quite nice. I followed the advice of the other reviewers and added an extra cup of flour. I omitted the salt and added a little bit of milk because the mixture was really dry. I was a little timid about the amount of sugar - I did put the 2 cups in, but next time I'll probably cut that down. They came out really nice and chewy - very heavy though, very chocolatey. I made two trays of biscuits then put the rest in as a cake (I got impatient) and that turned out quite nicely, I just left that in a little longer. I agree with the other reviewers, you must let them cool on the baking paper before transferring them to the rack because they will fall apart. I liked the texture - nice and chewy in the middle, harder on the outside. I'm giving it a four because I feel it's a tad sugary for my liking but the biscuits are quite nice. About them being flat - mine weren't very flat but I did add that extra cup of flour - they spread a lot so make sure you space them with big gaps in between. Yum! :)


My favorite new recipe! I have made these 3 times now, and they are great! The first time, after reading comments about them being flat, I used half margarine/half crisco. Cookies were a little dry then. The next 2 times I followed the recipe EXACTLY (well, Blue Bonnet stick margarine instead of butter)and they are fabulous! Everyone loves them. They are not flat, and very soft, but definitely done! Just a note, they should be dropped by Tablespoon, not teaspoon. I have a cookie scoop that is a measured Tablespoon, works great - bake 9 minutes. Thanks for sharing this awesome recipe!