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Chewy Chocolate Cookies Three Ways

Chewy Chocolate Cookies Three Ways recipe
photo by:kraft
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.
20 min
45 min
3-1/2 doz. or 21 servings, 2 cookies each
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What You Need

cups  flour
tsp.  baking soda
tsp.  salt
pkg.  (4 oz.) BAKER'S Unsweetened Chocolate
cup  (2 sticks) butter or margarine
cup  sugar
tsp.  vanilla

Make It

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. Stir in flour mixture. Refrigerate 15 min.

HEAT oven to 375°F. Shape dough into 1-inch balls; divide into thirds. Flavor each third with 1 of the variations below. (See Tips.) Place, 2 inches apart, on baking sheets.

BAKE 8 to 10 min. or until set. Cool 1 min. Remove to wire racks; cool completely.

Kraft Kitchens Tips

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.
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