Chewy Chocolate Cookies I Recipe

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Most Helpful Positive Review

Mar 30, 2005

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.

—DARLA

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Most Helpful Critical Review

Jan 31, 2011

They're okay but just like brownies

—Maryalice

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321 Ratings

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Jul 17, 2006

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! :)

—misscantankerous

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Nov 16, 2005

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!

—mom

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May 23, 2003

If the term "BET YOU CAN'T EAT ONE" ever described a cookie perfectly, this is the one!! I've made cookies for over 40 years and can't believe I never thought of this one. It's very easy and very delicious. I used real butter like it stated and (oink, oink) I think that really made a difference!! HINT: Let them cool a bit before trying to remove them...lot easier. Thanks for a great recipe, Linda

—POOTERS17

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Feb 10, 2006

First of all, let me say, "I loved these cookies!" After reading the reviews I decided that I would add an extra 1 cup of flour so the cookies would bake up nice & fat and they did. I used a small size ice cream scoop to make the cookies uniform in size & I also baked a couple of 1 inch balls that I rolled up in my hands to experiment with. The ice cream scoop ones were larger & baked just right for 9 minutes on an air bake cookie sheet with a silpat. The 1 inch balls on the same sheet for 9 minutes baked up more dry. Now for the add ins. I only used 1 cup of choc. chips but I also used 1 cup of chopped up dried cherries. I was very pleased with the out come.

—Rachanee

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Feb 09, 2011

I made the cookies as stated and they're great! I then decided to try to reduce the calories and did this: replaced 1/2 cup butter w/seedless, sugarless raspberry jam, and half the sugar with stevia by the cup. All the other ingredients were unchanged - except used white chocolate chips. Wow, they were fabulous cookies. This is an all around great recipe - versatile but great as is, too. I'll be using this a lot in the future.

—elsa

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Jul 01, 2003

These cookies are great!If you do not want you cookies to be FLAT though, you should use 1 & 1/4 cup of butter flavored Crisco and 7 1/2 teaspoons water in place of the butter. Also I use peanutbutter chips in place of chocolate !! What a HIT!!

—DDOBSON31

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Nutrition

Calories
134 kcal
7%

Carbohydrates
17.5 g
6%

Cholesterol
22 mg
7%

Fat
7.3 g
11%

Fiber
1 g
4%

Protein
1.4 g
3%

Sodium
89 mg
4%

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

Nutritional Information

Chewy Chocolate Cookies I

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 134
Calories from Fat: 66

% Daily Value *
Total Fat 7.3g 11 %
Saturated Fat 4.5g 22 %
Cholesterol 22mg 7 %
Sodium 89mg 4 %
Potassium 56mg 2 %
Total Carbohydrates 17.5g 6 %
Dietary Fiber 1g 4 %
Protein 1.4g 3 %
Sugars 12.2g
Vitamin A 3 %
Vitamin C 0 %
Calcium < 1 %
Iron 7 %
Thiamin 5 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium 6 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.