Chewy Chocolate Cookies
For the average person, this past week was pretty ordinary. It was just a standard (if slightly rainier) July week. But for those of us who are a little Christmas-obsessed, there was a reason to celebrate. I don't celebrate Christmas in July every year, but this year I felt like I needed a little mid-year pick-me-up, and there's no better pick-me-up than Christmas (although cookies are a close second).
I'm typing this as Bing Crosby is serenading, Danny Kaye is frolicking, and White Christmas is rolling on our television. My good sport of a husband is lounging next to me. He married into the Christmas mania, but he doesn't mind my whims as long as there are baked treats involved.
This recipe came to me from my Mom, and it came to her like many of her other killer recipes: from a magazine clipping. Some of the most memorable treats of my childhood fell into my mother's hands on glossy magazine paper (and I consider this a testament to her good taste and intuition). She made these cookies from time to time when I was a kid, and she would use peanut butter chips most of the time. Today, I went with what I had on hand – semi-sweet chocolate chips – but I also highly recommend them with peanut butter chips!
Regardless of what chips you use, though, the most magical part of these cookies is their texture. The edges get slightly crispy, and the center has an incredible chewy texture that's comparable to a brownie. It should come as no surprise that this recipe originated from Hershey's. If it's chocolatey, calls for cocoa powder, and is stupidly delicious, it's usually Hershey's.
CHEWY CHOCOLATE COOKIES
Prep Time: 30 minutes
Bake Time: 8-9 minutes per cookie sheet
Makes about 4 dozen cookies
Ingredients
1¼ cups butter, softened
2 cups sugar
2 eggs
2 t vanilla extract
2 cups flour
¾ cup cocoa powder
1 t baking soda
½ t salt
2 cups semi-sweet chocolate chips OR peanut butter chips
Optional: sprinkles
Directions
Preheat oven to 350F.
In a large bowl, cream the softened butter and the sugar together until light and fluffy. Add the eggs and vanilla, and beat until well-combined. I just use a spoon and a little extra effort when stirring, but I'm sure a hand mixer would be easier on your arms.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Mix the dry ingredients into the wet ingredients gradually. Add the chocolate or peanut butter chips and stir in until they're evenly distributed.
Drop dough into teaspoonful-size pieces on a cookie sheet – no need to grease it. If you want to top with sprinkles, gently press down each dough drop so it's slightly flattened, and then pour the sprinkles over them.
Bake for 8-9 minutes. Keep in mind that the cookies may not appear done, especially since the dough is dark. Don't overbake them – they should still be a bit soft when coming out of the oven. Allow them to cool slightly and then move to a wire rack to finish cooling.
Happy Eating,
Natalie