Chewy Chocolate Cookies

"This recipe is sponsored by Ghirardelli."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by betaonly1234 photo by betaonly1234
photo by Caiti89 photo by Caiti89
photo by betaonly1234 photo by betaonly1234
photo by JenLynne1221 photo by JenLynne1221
Ready In:
54 cookies




  • Heat oven to 350°.
  • In large mixer bowl; cream butter and sugar until light and fluffy.
  • Add eggs and vanilla; beat well.
  • Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
  • Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
  • Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

Questions & Replies

  1. How do I store these?
  2. could I use these as a bar cookie? Would I use a 9x12 pan?
  3. This says drop by teaspoonful, not Tablespoon, is that correct?
  4. I would like to cut back on the sugar, any problems an/or soultions?
  5. How can I make this recipe printable


  1. Oh my dear these are good! We made them without the chocolate chips. My husband and I have made them lots for family/friends. The last couple of times we made them we substituted about 1/4 cup of the butter for peanut butter, and I'll tell you, not all of the mixture made it into the oven!
  2. I recently tried this recipe to take to work, and they went over extremely well! A friend mentioned putting caramel bits in them, so I tried that the next time I made them. They were even better that way! I did have to add extra flour when I used the caramel to keep them from being flat. Thanks for this great recipe!!!!
  3. Very good cookies! Only change I made was to use half brown sugar and half white. I used the peanut butter chips and the kids keep asking for more, I saved this recipe and will be making often, thank you for the cookies :)
  4. Mmmm...I've made this recipe twice now, and it's delicious! Both times, I made the following changes: 1) cut the recipe in half, 2) lined baking sheets with parchment paper for easy removal, and 3) made the first pan with just semi-sweet chips and the second pan with chips and chopped pecans. I baked mine for exactly 8 minutes, let them cool for about 10 minutes on the cookie sheet, and then moved them to wire racks until they were completely cooled off. The result? Flat cookies with crispy edges and moist, chewy, fudge-y middles--absolutely perfect! I want to try making them again (and again...and again...and again...;p) with some different add-ins to see how they turn out. My new favorite cookie recipe!
  5. The first time I made these cookies they came out really flat, but the second time I cut the butter to 1 cup and also switched the sugar to brown sugar and they turned out really well. I just put scoops on the pan and didn't flatten them. I baked them for 8 minutes.
    • Review photo by betaonly1234


  1. we used veg oil instead of butter - would NOT recommend! Don't listen to Debby.
  2. After reading the comment below, I made the following adjustments and they came out great! 1 cup butter, 1/2 cup cocoa, 1 1/2 tsp baking soda and an extra 1/2 cup flour, I had to bake them for 12 min.
  3. These were heavenly, and very chocolatey, but in a good way! It was like a perfect blend between a brownie and a cookie, so it kills 2 cravings at the same time whenever the mood strikes! xD <br/>I only had medium eggs so I used 2 medium eggs which worked out perfectly fine, and instead of peanut butter chips (unavailable where I live) I used white chocolate chips. It was delicious, and looked very pretty too- lovely contrast between the darkness of the cookie and the whiteness of the chocolate chips. I also agree that you should wait until the cookies completely cool before trying them- and if, like me, you made bigger cookies and after cooling you found them to be a little bit too soft, don't be afraid to pop them back into the oven for another few minutes until you get the perfect texture/consistency.<br/><br/>Made a basket of these as a thank you gift for a group of French doctors and nurses I was doing an internship with (I'm a med student on exchange in France) and they were raving about them; an hour later more than half of them had already been eaten- and this was at 10am! The French love chocolate and they love their sweet treats so I thought this would be a good option xD Thank you Tonkcats, I'm saving this one as a favourite! :)
  4. This is these cookies when I swapped in 1 cup dark brown sugar, and we used peanut butter chips.
    • Review photo by D B.9227
  5. Just made these and they were delicious! Had no white sugar so used brown. Reduced the sugar by 1/4 cup and only used 3/4 cups of butter. This made the cookie dough a little stiffer but I therefore ended up with cookies that weren’t flat. I baked them for 8 mins and ended up with a crunchy cookie that was moist inside. They were fantastic! I used semi-sweer chocolate chips for this batch but can’t wait to try other add-ins.
    • Review photo by Flora J.
    • Review photo by Flora J.



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