Recipe by Frankie
"Your family will find these chocolate cake-like cookies irresistible!"
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light brown sugar
semi-sweet chocolate chips
My family LOVES this recipe. My girls are dairy free (sadly) so we just sub out the butter for fake stuff and omit the choc chips. DELICIOUS. A big hit at parties too!
I was very disappointed. My picky son doesn't like crunchy anything, so I was excited to see a soft chocolate cookie recipe. This wasn't ANYTHING like cake, it came out thin and crispy. The ones I took out early fell apart on the the cooling rack and still crisped up when they cooled.
Yummy cookie but not cake like. I would describe it as a brownie cookie. Omitted confectioners sugar because it was omitted from directions.
I make this recipe often for gifts, and it's very popular! I don't add the chocolate chips - with a good quality cocoa, chips are overkill.
As with any kind of soft-style cookie, the trick is to cook it until the top is just set. It will continue to harden out of the oven, and end up the perfect texture.
Very good! I will use again and again! Deb Ferris
These were good! I was lazy an needed a dessert to take to my moms house so i baked them in my brownie pan an it was a hit! frosted them with a chocolate buttercream yummy!
I liked this recipe but based on the reviews, made a few adjustments. Seeing that in general the dough falls and leaves a crunch cookie, I added about 1/3 cup of peanut butter (I used crunchy). I also put peanuts in mine instead of chocolate chips. I found it also helped to bake at 340 for the ten mins instead of 350 and please make sure your oven rack is in the very top position so that the source of heat isn't right on the bottoms. I did use the confectioners' sugar. Someone mentioned it wasn't in the directions, but it is. The directions say to sprinkle it on when the cookies were warm. I found it added just the right little extra touch of sweetness. Mine turned out soft and very yummy.
I like this recipe a lot. I only add a lit bit of milk (1/8 cup) at the end to soften the dough, so it spreads easily while at the oven. I don't mix the chocolate chips, instead I put five or six of them on top of the dough balls. And the most important thing of all: to bake soft cookies you need to use insulated pan sheet, so the cookies don't burn on the bottom. I don't have insulated pan sheet, so I use 2 regular pans, one on top of each other, then I put a parchment paper. I ake them for 10 minutes only, and then I slide the parchment paper into a cooling rack.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Chocolate Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 63
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