Classic chewy chocolate cookies is just what it sounds like. A nice rich chocolate cookie that reminds you of brownies. You can make them puffy or flat as pancakes. Simply chill the dough for puffy cookies and bake immediately for flatter ones.
As always, I like to tinker around with flavors and fats. I like to see what types of fats work well with flavors and I found that shortening really allows chocolate to shine, especially when you add in salt. These ended up reminding me of brownies in flavor but had a shortbread texture. I’m not a chocolate fan but ate two of these.
For this recipe, I don’t recommend using dutch cocoa, but instead the regular run of the mill cocoa like this one from Hershey’s chocolate. If you use dutch cocoa, it will be a more mild flavor of chocolate which is not what we are after in these beautiful cookies.
However, butter compliments the flavor nicely and allows the cookie to spread more than shortening due to the lower melting temperature of butter. It really depends on what you are after in determining the fat to use for this recipe. Whichever fat you chose, classic chewy chocolate cookies will be simply decadent. If you enjoyed these cookies, try these chocolate cookies with peanut butter chips.
First, gather all your ingredients. 
Next, place all your dry ingredients in a small bowl. 
Whisk or stir together. 
Then, cream sugar, vanilla and butter. 
Add flour mixture. 
Place on a tray at least 1″ (2.5cm) apart. 
Cool before storing. 
Happy baking!
Classic Chocolate Cookies
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Ingredients
- 1 cup (150g) flour
- ½ cup (96g) shortening
- ½ cup (100g) white sugar
- ¼ cup (56g) brown sugar
- 1 large (50g) egg
- ¼ cup (20g) unsweetened cocoa
- 1 tsp (5mL) vanilla
- ½ tsp (3g) baking soda
- ½ tsp (2.5g) salt
Instructions
- Preheat oven to 350F (180C.)
- Combine flour, cocoa powder, baking soda and salt in small bowl.
- In large bowl, beat shortening and sugars until creamy. Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended.
- Drop 1 tbs of batter approximately 2" (5cm) apart on a baking sheet.
- Bake 8 – 10 minutes. (They will be soft in the center. Do not over bake.) Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.
Best chocolate cookies I’ve ever eaten!!! Wonderful. I didn’t even got my mixer out, just a wooden spoon and bowl. I absolutely loved these. I’ll never buy another store bought chocolate cookie. Better than any Oreo everyday of the week! I took a couple of dough balls and rolled them in cinnamon sugar before baking and they were good that why also. At gave them a different flavor. Can’t decide which is the best so I’ll roll some of them everytime I make a batch. This one is a big time winner!
Hi, Gidget! Oh my, the cinnamon on the outside sounds absolutely amazing! I am a huge fan of cinnamon and chocolate. I’m stealing your idea. 🙂 Aren’t these lovely to make? I have another version where you add a cup of peanut butter chips. Those are good, too. But these are my favorite. It’s so cool that it’s easy to make with a bowl and a spoon, isn’t it?