5 from 1 vote
Chewy Chocolate Cookies on a plate with cherry Chips
Chewy Chocolate Cookies
Prep Time
1 hr 15 mins
Cook Time
12 mins
Total Time
1 hr 27 mins
 

Chewy Chocolate Cookies with deep decadent flavor, chewy on the inside with a slight crispy edge.  Great for Gift Exchanges or neighbor gifts because you can make them up in no time!

Course: Dessert
Cuisine: American
Keyword: chewy chocolate cookies
Servings: 16
Calories: 137 kcal
Author: Michele Hall
Ingredients
  • 4 tbsp butter softened
  • 6 tbsp sugar I used Imperial Sugar
  • 4 tbsp brown sugar I used Imperial Sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 3/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 6 ounces cherry chips (or nuts, peppermint chips, m&m's)
Instructions
  1. Using an electric mixer, beat the butter, both sugars and vanilla.  Mix well

  2. In a separate bowl use a fork to beat egg well.  Then add to butter/sugar mix and blend well.

  3. Sift together flour, baking powder, cocoa and salt in a separate bowl.

  4. In 3 sections slowly add flour mix to butter mixture incorporating completely before adding the next section.  

  5. Once the dough is completely mixed together, remove bowl from mixer stand  and grab a wooden spoon/spatula.

  6. Slowly mix in your add in topping by hand to evenly distribute toppings through out the dough.

  7. Using your hands, roll into a log about 2 3/4 in diameter.  (TIP:  Dust your hands in flour/cocoa powder mixture and the batter will not stick so much to your hands.)

  8. Place log into a parchment paper wrap and refrigerate for an hour up to 48 hours.  (You can place it in the freezer and store it for a month. IF you do that, you will need to thaw for one hour before cutting in next step.)

  9. Preheat oven to 350°

  10. Remove log from fridge and cut into 16 slices.

  11. Take each slice and form into a ball, place on a parchment paper lined cookie sheet and place 2 inches apart.

  12. Using the palm of your hand slightly press to flatten.

  13. Bake for 10 - 12 minutes, turning the cookie sheet at 5 minutes to get even baking.

  14. Allow to cool on cookie rack for 15 minutes minimum.  Once cooled, store in airtight container.