Chewy Chocolate Cookies

My grandmother loved baking. I think it’s safe to say that is where I got my own love of baking. Dessert was generally not an option at her house – it was required. I only remember her having just a few cookbooks. She did, however, have a good-sized collection of recipes from family, friends, magazines, and newspapers. I have recently acquired her box of recipes. This is one from her collection, with a couple of minor adjustments.

These are big, soft, and (like their name) chewy cookies. They are also very rich. I think they would be exceptionally good with ice cream. Or maybe with some kind of icing between two of them, much like the Double Doozie of mall cookie shop fame. Anyway you serve them up, they’re delicious.

Chewy Chocolate Cookies

Prep Time: 15 minutes

Cook Time: 9 minutes

Yield: about 42 cookies

Chewy Chocolate Cookies


  • 1 & 1/4 cup butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped nuts


Preheat oven to 350°.

In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

In a separate bowl, combine flour, cocoa, baking soda, and salt. Gradually add to the butter/sugar mixture. Stir in nuts.

Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 7 to 9 minutes. Cool on cookie sheets for a few minutes, then finish cooling on wire racks.

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  1. deb August 4, 2006 Reply

    I’m so flattered you found me. And as you can see, there’s a lot more to come over at the new site, but right now I’m just testing stuff out. Soon, though. :)

    I absolutely love nuts (pecans or walnuts for me) in my cookies but people get up in such a twist about them. So, I’ve gotten in the habit of grinding them up to almost a powder so I can get the flavor and occasional texture in there without the whiners whining. I’ll have to try these.

  2. Sophi Zimmerman August 23, 2007 Reply

    Are these the same cookies you can get at Whole foods? Nice and chewy and yet crackly? Thanks for the recipe! I’m trying it tomorrow.

    I used another recipe that called for no flour but added cream of tartar. But they were just really meringues and they were crunchy, not soft.


  3. jennifer August 24, 2007 Reply

    Sophi, I’m not sure. Unfortunately, I do not have a Whole Foods close enough for shopping. Have fun making them. I hope you like them!

  4. Genevieve March 31, 2009 Reply

    I love this site and have been dying to try some recipes… I didn’t have brown sugar but wanted to make cookies.. These came out so great. I used Hershey’s Cocoa and they taste like hot chocolate.. I call them my Hot CoCo Cookies. Thanks for having this blog, I love it!

  5. Lisa Langton April 28, 2014 Reply

    They look so good, I must make them. One question, do I use 2 sticks of butter and then 1/4 cup butter?

    • Author
      Jennifer McHenry April 28, 2014 Reply

      Hi, Lisa. You’ll need a total of 1 & 1/4 cups of butter, which is 2 & 1/2 sticks.

  6. Lisa Langston June 8, 2014 Reply

    Thank you!!

  7. Yum! I can see why your grandma like to make these cookies!

  8. Amber December 7, 2015 Reply

    Perfect cookies! Tasted great even after being frozen. One batch made more like 60 for me.

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