Chocolate Cookies


Over the holidays I was looking for a basic chocolate cookie recipe.  I wanted something that would work well with any chip, chunk or candy bit I had on hand.  Luckily, this one fell into my hands.  Okay, not quite, but it was worth the internet search to find it. 

This cookie has a dough that is easy to work with and I have not found one person that didn’t love the cookies.  Okay,  not quite again, but that is my husband who is a freak and doesn’t like anything chocolate besides chocolate cake with peanut butter icing and turtle brownies. 

I like to divide the dough into two batches before adding whatever chunk, chip or candy bit I have on hand.  The first half might be made with mint chips and the second half can be made with chopped mini Reese cups.  The texture in these cookies is soft and chewy almost like a thick brownie.  When it first comes out of the oven, I always feel a little nervous that they aren’t baked enough because they are so poufy looking.  But then I slide them off the cookie sheet and let them cool for about twenty minutes and they are soft and delicious.   I find it easiest to use parchment paper on the cookie sheet and simply remove parchment paper and all from the sheet to allow them to cool.  You won’t ruin any cookies that way. 

When using something like a mini Reese cup or other mini candy I used 16 and chopped them into fourths.  That was a half batch, so if making a full batch I recommend using 32 mini candies. 

Storing these cookies is no problem.  They have lasted five days in an airtight storage container without tasting stale or dry in the least.  They only lasted five days because I made a double batch! 


Chocolate Cookies – adapted from


1 cup butter (softened)
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips (or any chip of your liking)


  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.  If not using parchment paper, grease sheets. 
  2. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips or chips of your choice.  Scoop approximately one tablespoon into a ball and place on parchment paper two inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on parchment paper. 

Probably not the best healthy recipe to start the new year off with, but geesh!  Chocolate is essential.  Along with the two sticks of butter!

Yeild 2 dozen


3 thoughts on “Chocolate Cookies

  1. On the contrary, I think this is the best way to start the new year! 😛 They must be really good, since you made a double batch and they only lasted 5 days! Thanks for sharing 🙂

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