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Chewy Chocolate Cookies

Chewy Chocolate Cookies stacked on a white plate

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.

Find more cookie recipes in the Recipe Index.

Chewy Chocolate Cookies

Yield about 120 cookies
Prep Time 15 minutes
Cook Time 9 minutes

Chewy Chocolate Cookies are simple cookies that pack a big flavor punch!

Chewy Chocolate Cookies stacked on a white plate


  • 1 & 1/4 cup (283g) butter, softened
  • 2 cups (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (64g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped nuts


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Using an electric mixer on medium speed, beat the butter and sugar until blended. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  3. In a separate bowl, combine the flour, cocoa, baking soda, and salt. Gradually add to the butter/sugar mixture. Stir in the nuts.
  4. Drop the dough by teaspoonfuls* onto the prepared pans.. Bake for 7 to 9 minutes, or until the cookies are almost set with a soft center. Cool on cookie sheets for a few minutes, then finish cooling on wire racks.


*You can make these larger if you like and adjust the baking time accordingly. For simplicity's sake, I often use a #110 scoop, which measures 1 & 1/2 teaspoons.

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    17 Comments on “Chewy Chocolate Cookies”

  1. 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.

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  4. 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.


  5. 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!

  6. 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!

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

  13. Thank you!!

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

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

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