Comida Kraft
Recipe Box

Chewy Chocolate Cookies Three Ways

Prep Time
20
min.
Total Time
45
min.
Servings

21 servings, 2 cookies each

This is the “little black dress” of cookie recipes: a go-to chocolatey dough that's easy to dress up or down for totally different looks and tastes.

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What You Need

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Make It

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  • Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until melted. Add sugar, egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 15 min.
  • Heat oven to 375°F. Shape dough into 1-inch balls; divide into thirds. Flavor each third with one of the variations as listed in tips. Place, 2 inches apart, on baking sheets.
  • Bake 8 to 10 min. or just until centers are set to the touch. Cool 1 min. Remove to wire racks; cool completely.

Size Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

Shortcut

For plain Chewy Chocolate Cookies, prepare cookie dough and shape into balls as directed; place on baking sheets. Flatten slightly, then bake as directed.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Variations

Jam-Filled Walnut Thumbprints: Roll balls of dough in 1/2 cup finely chopped PLANTERS Walnuts before baking as directed. Immediately make indentation in center of each cookie with back of small spoon; fill each with 1/4 tsp. raspberry jam. Cool completely. Chocolate-Peppermint Lollipops: Place balls of dough on baking sheets as directed. Insert lollipop stick into side of each ball before baking as directed. Melt 1 oz. BAKER'S White Chocolate; tint with green food coloring. Drizzle over cooled cookies on wire racks. Sprinkle with crushed peppermint candies. Let stand until chocolate is firm. White Chocolate-Peanut Butter Dips: Place balls of dough on baking sheets as directed. Flatten slightly before baking as directed. Cool cookies on wire racks. Melt 3 oz. BAKER'S White Chocolate. Stir in 2 Tbsp. creamy peanut butter. Dip cooled cookies in chocolate mixture. Return to wire racks. Sprinkle with 1/4 cup chopped PLANTERS COCKTAIL Peanuts. Let stand until chocolate is firm.

Jam-Filled Walnut Thumbprints

Roll balls of dough in 1/2 cup finely chopped PLANTERS Walnuts before baking as directed. Immediately make indentation in center of each cookie with back of small spoon; fill each with 1/4 tsp. raspberry jam. Cool completely.

Chocolate-Peppermint Lollipops

Place balls of dough on baking sheets as directed. Insert lollipop stick into side of each ball before baking as directed. Melt 1 oz. BAKER'S White Chocolate; tint with green food coloring. Drizzle over cooled cookies on wire racks. Sprinkle with crushed peppermint candies. Let stand until chocolate is firm.

White Chocolate-Peanut Butter Dips

Place balls of dough on baking sheets as directed. Flatten slightly before baking as directed. Cool cookies on wire racks. Melt 3 oz. BAKER'S White Chocolate. Stir in 2 Tbsp. creamy peanut butter. Dip cooled cookies in chocolate mixture. Return to wire racks. Sprinkle with 1/4 cup chopped PLANTERS COCKTAIL Peanuts. Let stand until chocolate is firm.

Servings

  • 21 servings, 2 cookies each

Nutritional Information

Serving Size 21 servings, 2 cookies each
AMOUNT PER SERVING
Calories 190
Total fat 12g
Saturated fat 7g
Cholesterol 30mg
Sodium 160mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 9g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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