Sometimes as food bloggers, we try so hard to do something original or out of the ordinary with our recipes that the plain recipes… the classic recipes… get overlooked. As much as I love a touch of special, I also have to admit that some of the most basic and simple recipes are my favorite.
These chocolate cookies, for example, won’t stand out to anyone as being unique. It is a chewy, chocolate cookie. Delicious and extraordinary in flavor, but there is nothing special about this recipe. This cookie won’t make it on a list of most interesting cookies. It won’t win awards for the most unique blend of flavors, but I can guarantee you that it will win smiles from each and every chocolate lover who tastes them.
Sure, I could have added a sprinkle of sea salt on the top to make them stand out. I could have sandwiched a layer of french vanilla caramel in between them for that extra ounce of ooomph. Even better… I could have drizzled salted french vanilla caramel on top of them for the biggest punch of wow, but I didn’t. You see, these cookies… these tender, soft, chewy, chocolaty cookies, don’t need help from a fancier supporting cast. They, my friends, can handle the spotlight quite well on their very own. Take a taste and see… sometimes plain can be the most extraordinary flavor of all.
The recipe is after this short, fun video with Linda Stahl, baking authority for Hershey’s test kitchens. Linda personally answered some of my most pressing questions about the ins and outs of Cookie Exchanges. This chocolate cookie is one of my contributions to an upcoming cookie exchange with friends…listen to Linda’s advice on how else to make a cookie exchange successful!
Extra Special Chewy Chocolate Cookies
Plain & Extraordinary Chewy Chocolate Cookies
- 1 1/4 cups butter softened
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened Hershey cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs then add the vanilla
- In a separate bowl, stir together the flour, cocoa, baking soda, and salt; gradually mix into the creamed mixture.
- Drop dough by teaspoonfuls onto parchment lined cookie sheets
- Bake 9 minutes in the preheated oven. Cookies will be soft and still look slightly doughy
- Let set and cool on cookie sheet for 2 minutes then remove from sheet onto wire rack to cool completely