Chocolate Cookies Recipe -
Chocolate Cookies Recipe

Chocolate Cookies

Recipe by  

"My grandmother used to make these and what a favorite they are. As I type this recipe, I see her handwriting and remember those good ole days! These are a delicate, cake like cookie with chocolate frosting. The nuts are optional, if you like them add them. Pecans or peanuts taste just as great as walnuts do."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream brown sugar, shortening, melted chocolate, egg and buttermilk.
  3. Add dry ingredients and beat until smooth.
  4. Drop onto greased cookie sheet and bake for 12 to 15 minutes. Ice with Chocolate Cookie Buttercream Frosting when still warm but not hot.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2006

If I could give these 10 stars, I would. These are the absolute best chocolate cookie. I have made them a couple of times and used regular all purpose flour and they still turn out great. Definitely frost with the chocolate butter cream frosting. We love these so much!!!!

Most Helpful Critical Review
Nov 19, 2006

This recipie isnt anything too special. It's not very sweet or chocolatey. Not only that, but they look like they've been burnt, which is not good. It feels spongy too.


17 Ratings

Jun 21, 2006

Wow!These are amazing! I used all purpose flour instead of cake flour. I also had some whipping cream that needed to be used up so I used that instead of the buttermilk. These taste alot like brownies in a cookie form! If butter was used instead of the shortening they would really taste like brownies! These will become a family favorite for sure! Thanks for sharing this great recipe!

Sep 11, 2006

It was OK, definitely not too chocolatey. I added about a 1/4 cup of hershey's syrup and it made them better. My kids liked them, but only because they were so bland.

Jun 06, 2011

turned out horrible had no shape and tasteless

Apr 27, 2012

Delicious! I was out of brown sugar so I used sucanat mixed with regular sugar, and cut the total sugar down to 3/4 cup. I also used plain yogurt instead of buttermilk and oil instead of shortnening. Finally, I was low on flour, so I used 1 1/4 cups white, and 1/4 cup whole wheat. The texture of the cookies was silky and thick, and they baked beautifully into cakey cookies. Not too chocolatey, which I liked a lot, and the walnuts were a great addition. I will definitely make these again!

Jul 19, 2011

When i melted the chocolate, it hardened right away. Dough was terrible consistancy. I couldnt even bake them

Mar 26, 2012

Batter is too runny. Unusable as cookies. Putting it in a loaf pan instead, hoping this runny mixture will somehow work as a cake.


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  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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