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Chewy Chocolate Cookies
SUBMITTED BY:
Mary Fravel
PHOTO BY:
Jules
"These on-the-go goodies are great to take along to the beach, a picnic or on vacation. They have the great flavor and texture of brownies in a cookie shape."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 1/4 cups butter or margarine, 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
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DIRECTIONS
In a large mixing 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 degrees F 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).
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REVIEWS
Reviewed on Dec. 18, 2007 by
Courtney
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Courtney
Dec. 18, 2007
This exact recipe is an old family favorite! It's a very easy recipe to follow, and it's pretty quick! You can also shake things up by adding nuts, chocolate chips, dried fruit, etc. If the cookies aren't sweet enough, try glazing with powdered sugar + hot water. You can coat them, drizzle them, etc.
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2 users found this review helpful
This exact recipe is an old family favorite! It's a very easy recipe to follow, and it's...
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Reviewed on Aug. 23, 2007 by
Kasia
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Kasia
Aug. 23, 2007
These cookies are amazing. I think they would taste good with white chocolate chips and/or macademia nuts, but 1 cup of sugar is enough.
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2 users found this review helpful
These cookies are amazing. I think they would taste good with white chocolate chips and/or...
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Reviewed on Feb. 24, 2007 by R.T.
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R.T.
Feb. 24, 2007
Delicious! We had a recipe like this when I was growing up. They are a bit tempermental while cooking. Undercooking makes them gooey, overcooking makes them crunchy. It may take a sheet or two to get them just right, but well worth it!!!
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2 users found this review helpful
Delicious! We had a recipe like this when I was growing up. They are a bit tempermental while...
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Reviewed on Jul. 29, 2008 by
cjs_mama
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cjs_mama
Jul. 29, 2008
Good easy recipe to follow however I wanted my cookies thick and chewy so here is what I did- I used 3/4 cup butter and 1/2 cup shortening. I cut the white sugar down to 1 cup and added 1/2 cup brown sugar for moisture. I upped the flour to 2 3/4 cup. Changing the recipe as such produced very workable dough which I rolled into balls. I baked the cookies at 350F for 11 minutes and let cool on the pan for 3 minutes. Perfect chocolate cookies that taste like chewy fudgy brownies. They stay moist and chewy in the cookie jar very well.
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1 user found this review helpful
Good easy recipe to follow however I wanted my cookies thick and chewy so here is what I did-...
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Reviewed on Oct. 27, 2007 by
Munki
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Munki
Oct. 27, 2007
Awesome! Great recipe, perfect taste. Not much more to say but thank you!
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1 user found this review helpful
Awesome! Great recipe, perfect taste. Not much more to say but thank you!
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Reviewed on Mar. 17, 2007 by Jodie E
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Jodie E
Mar. 17, 2007
just finished baking this recipe, took them out the oven 10 minutes ago and still licking my fingers and lips because they taste so good!:) I think they wiould go really well with some white chocolate and marshmallows!
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1 user found this review helpful
just finished baking this recipe, took them out the oven 10 minutes ago and still licking my...
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Reviewed on Jun. 21, 2008 by Katie C
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Katie C
Jun. 21, 2008
Pretty good! Although, I halved the recipe to make it for 15 and it still made 21 cookies that were pretty large. They fall apart when I was taking them off the sheet though that may just be my lackluster cooking skills. Definitely recommend!
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0 users found this review helpful
Pretty good! Although, I halved the recipe to make it for 15 and it still made 21 cookies that...
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Reviewed on Jun. 8, 2008 by MIUKAT
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MIUKAT
Jun. 8, 2008
Warning: I didn't try the recipe as written, so I'm not sure how it would turn out without adjustments!! I know many reviewers noted that the cookies were really flat. I think that it's because of the high amount of sugar in the original recipe. Sugar acts as a liquifier in baked goods. Because of this, I only used 1 cup of (brown)sugar (for more flavor). Also, I only used 1 cup of butter, because that's all I had, and white whole wheat all-purpose flour. The cookies were a tiny bit on the dry side. They didn't take long to bake at all. Next time, I'll try 1 1/2 cups of brown sugar. I liked that they didn't spread much, and stayed like little mountains. For more flavor, I added a little cinnamon to the dough, and chocolate chips and walnuts, too. Lastly, I glazed them with a cinnamon sugar glaze while they were still warm. All in all, they turned out pretty darn good. I will definitely make them again.
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0 users found this review helpful
Warning: I didn't try the recipe as written, so I'm not sure how it would turn out without...
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Reviewed on Apr. 25, 2008 by
CDJ
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