Chewy Chocolate Cookies Three Ways
45 Min(s) (incl. refriigerating)
20 Min(s) Prep
25 Min(s) Cook
This is the “little black dress” of cookie recipes: a go-to chocolatey dough that's easy to dress up or down for totally different looks and tastes.
What You Need
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21 servings
Original recipe yields 21 servings
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter or margarine
1 cup sugar
1 egg
1 tsp. vanilla
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Let's Make It
1
Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until melted. Add sugar, egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 15 min.
2
Heat oven to 375°F. Shape dough into 1-inch balls; divide into thirds. Flavor each third with one of the variations as listed in tips. Place, 2 inches apart, on baking sheets.
3
Bake 8 to 10 min. or just until centers are set to the touch. Cool 1 min. Remove to wire racks; cool completely.
Kitchen Tips
Tip 1
Size Wise
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Tip 2
Shortcut
For plain Chewy Chocolate Cookies, prepare cookie dough and shape into balls as directed; place on baking sheets. Flatten slightly, then bake as directed.
Tip 3
Variations
Jam-Filled Walnut Thumbprints: Roll balls of dough in 1/2 cup finely chopped walnuts before baking as directed. Immediately make indentation in center of each cookie with back of small spoon; fill each with 1/4 tsp. raspberry jam. Cool completely. Chocolate-Peppermint Lollipops: Place balls of dough on baking sheets as directed. Insert lollipop stick into side of each ball before baking as directed. Melt 1 oz. BAKER'S White Chocolate; tint with green food coloring. Drizzle over cooled cookies on wire racks. Sprinkle with crushed peppermint candies. Let stand until chocolate is firm. White Chocolate-Peanut Butter Dips: Place balls of dough on baking sheets as directed. Flatten slightly before baking as directed. Cool cookies on wire racks. Melt 3 oz. BAKER'S White Chocolate. Stir in 2 Tbsp. creamy peanut butter. Dip cooled cookies in chocolate mixture. Return to wire racks. Sprinkle with 1/4 cup chopped cocktail peanuts. Let stand until chocolate is firm.
Tip 4
Jam-Filled Walnut Thumbprints
Roll balls of dough in 1/2 cup finely chopped walnuts before baking as directed. Immediately make indentation in center of each cookie with back of small spoon; fill each with 1/4 tsp. raspberry jam. Cool completely.
Tip 5
Chocolate-Peppermint Lollipops
Place balls of dough on baking sheets as directed. Insert lollipop stick into side of each ball before baking as directed. Melt 1 oz. BAKER'S White Chocolate; tint with green food coloring. Drizzle over cooled cookies on wire racks. Sprinkle with crushed peppermint candies. Let stand until chocolate is firm.
Tip 6
White Chocolate-Peanut Butter Dips
Place balls of dough on baking sheets as directed. Flatten slightly before baking as directed. Cool cookies on wire racks. Melt 3 oz. BAKER'S White Chocolate. Stir in 2 Tbsp. creamy peanut butter. Dip cooled cookies in chocolate mixture. Return to wire racks. Sprinkle with 1/4 cup chopped cocktail peanuts. Let stand until chocolate is firm.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 160mg
7%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
4%
Sugars 9g
18%
Protein 2g
4%
Vitamin A
6%
Vitamin C
0%
Calcium
0%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
21 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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