Chewy Chocolate Cookies

Since we are in the middle of a big remodel, it is nice to take a break and just make cookies, it brings us all together and is a welcome break!

When it comes to treats, for me it has to be chocolate

Chewy Chocolate cookies 1


Chewy Chocolate Cookies with Peppermint Chips!

2 cups + 2 Tablespoons all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder ( I used Special Dark)
1 teaspoon baking soda
½ teaspoon salt
2½ sticks or 1 1/4 cup butter, at room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup+  Andes peppermint chips (these are seasonal, check by the holiday baking supplies) or  Peppermint kisses (placed in the center of cookie after baked!)

Preheat the oven to 350°

In a medium sized bowl whisk the the flour, cocoa powder, baking soda and salt  together, and set aside.

In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, roughly 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture. Beat until just combined.  (To avoid a HUGE flour cloud in your kitchen.. try draping your mixer with a large hand towel, to cover the side of the bowl with just enough room for the flour mixture bowl to sit at the front and slowly add the flour in.  – hope that makes sense, it makes a huge difference!  Just be careful when removing the towel it will have flour on it!)  Add the chips, and stir til just combined.

At this point you can form the dough into a disk and wrap with plastic wrap. Refrigerate for about an hour until firm.

Scoop cookies out onto cookie sheet lined with parchment paper. Bake for 10-12 minutes, or until the cookies are set. Cool on a wire rack for 5 minutes then remove from the cookie sheet and cool completely.

Chewy Chocolate cookies recipe

At Christmas, I am willing to add additional flavors to my chocolate, like peppermint for example. Who doesn’t like a chocolate mint cookie? At least I am hoping that I am not the only one.


These simple chewy chocolate cookies are great for any time of year but by adding just a touch of peppermint you have a great Christmas treat. Adapted slightly from Martha’s recipe!

Dark Chewy Chocoalte Cookies2 copyEnjoy!

Easy And Delicious Recipe For Chewy Chocolate Cookies Recipe Via

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Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.

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      1. Yes, they are delicious. I made them with chocolate chips and a 1/2 t. of peppermint extract. Yum! They’re crispy with a chewy middle. My husband and 3 teenage boys loved them.

        1. It sounds like your butter might have been extra soft and melty? Try it again and let me know how it turns out 🙂

  1. I just got done making the dough and it is delicious! Somehow I am always out of eggs so I used applesauce as a sub. Making it with white chocolate chips too!

  2. Making these for a hot cocoa party!! Added mini marshmallows and they are DELICIOUS!!! Taste just like hot cocoa but in cookie form!!!! Yummy!!

  3. As far as putting them on the baking sheet…should I roll the dough into balls or are they drop cookies. The tops look like some ball cookies that I’ve made so I thought I’d ask just to make sure.

    1. I usually use a cookie scoop, so I would say roll it into balls, but just dropping it on the cookie sheet should work, too.

  4. This is a fantastic recipe, but it does make A LOT of cookies! I can’t remember how many I ended up with since I made them a month or so ago. I used semisweet chocolate chips but I plan on making them again in a week or so and will try white chocolate chips. Thanks!

  5. I just made this dough (without the mint chips) and sneaked a taste; it’s wonderful! My dough was really soft and sticky though, I’m not sure how it’s possible to make this into a disc. I just left it in the bowl to chill for an hour. I hope my 3 year old can wait that long to make them!! 🙂

  6. OMG! Pinned this recipe yesterday and made yoday. Used chocolate chips and walnuts. They are crisp and chewy, at the same time. Chocolate overload, which is a good thing. Would be great with any flavor chips. New go to recipe! 🙂

  7. Trying your recipe, about how many cookies does your chewy chocolate cookie recipe that was adapted from Martha make?

  8. I made these with the intention to frost and garnish with peppermint sprinkles, but even without all of that, the plain chocolate cookie by itself is AMAZING! I did add about a tbsp more flour to the dough because the first batch came out a little flatter than I like, but a little flour did the trick. Thanks for a great recipe!!!

  9. I made these last month, and just stopped by to make them again! No mixer… all by hand, DEFINITELY not flat. I made them without the mint, but I rolled 1 inch balls that I then rolled in regular sugar. looked and tasted just like Archway Dutch Cocoa Cookies. Today I’m using semi-sweet chocolate chips in them. Thanks!

  10. These are amazing!! Easy to whip up and the smell is indescribable. I used a half cup of walnuts and a half cup do white chocolate chips. Will definatly make these again.

  11. Hi I just baked this rescind a few days ago and it is brilliant! The dough only takes a few minutes to whip up and then you put it in the fridge for an hour! I was really happy with the amount of dough – I made 23 biscuits and I had dough left over! I though the biscuits tasted a bit like brownies! You should definitely try this!!!

  12. These are so good! I have made them a couple times and always perfect. Question, can I freeze the cookie dough after scooping them into balls? Would love to always have some ready and be able to bake them when craving them.

    1. Thanks for the comment, Liz. I bet you could freeze them — I think you’d just need to modify the baking time/temp a bit to bake from freezing.