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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 26g Recipe makes 54 cookies) |
||
| Calories 123 | ||
| Calories from Fat 58 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 93mg | 3% | |
| Potassium 40mg | 1% | |
| Total Carbohydrate 14.6g | 4% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 9.9g | ||
| Protein 2.1g | 4% | |
Ingredients
- 1 1/4 cups butter or margarine, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups peanut butter chips or semi-sweet chocolate chips (12 oz. pkg.)
Directions
1
Heat oven to 350°.2
In large mixer bowl; cream butter and sugar until light and fluffy.3
Add eggs and vanilla; beat well.4
Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.5
Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).6
Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Chocolate
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Surie
On Oct 5, 2009
Delicious! Soft, chewy, and just the right amounts of sweet and chocolate.
From: Mommy's Little Chef!
On Sep 24, 2009
The best chocolate cookies I've ever made! So soft and chewy! If you're a dark chocolate lover, I use Hershey's Dark Chocolate Cacao instead of just the regular cocoa. YUMMY!
From: JandJsmom
On Sep 7, 2004
These cookies are great!! I only cooked about a dozen when I first made the dough. I made two "logs" in saran wrap, wrapped in foil and froze the rest of the dough. Tonight I baked some of the dough that had been frozen and they were just as wonderful as the first time around. Thanks for posting the recipe!!
From: LAURIE
On Mar 14, 2006
Sometime a recipe just screams "make me"....this did that to me and WOW am I glad it did!!! This is by far one of the best chocolate cookie recipes I have ever made and I bake alot!!! I used 8 oz of vanilla flavored chips and a cup of semi sweet chips and a cooky scoop to dip them with. I got way more than 54, more like 70 wonderfully sized cookies. This first pan went for 8 minutes and were slightly too soft so 8.5 minutes were perfect! Cooled on the cookie sheets for a minute them moved to the counter. They were soft with a crispy slight edge and so brownie like flavor. This is one cookie that I will make constantly and with many variations. BTW I used parchement paper and margarine. Thanks for a keeper of a cookie!!!
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