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Grammy’s Chocolate Cookies
Recipe Summary
Yield: Makes about 100
Ingredients
Ingredient Checklist
2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted, butter room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
Gallery
Grammy’s Chocolate Cookies
Recipe Summary
Yield: Makes about 100
Gallery
Grammy’s Chocolate Cookies
Grammy’s Chocolate Cookies
Grammy’s Chocolate Cookies
Recipe Summary
Yield: Makes about 100
Recipe Summary
Yield: Makes about 100
Yield: Makes about 100
Makes about 100
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3/4 cup Dutch cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (2 sticks plus 4 tablespoons) unsalted, butter room temperature
- 2 cups sugar, plus more for dipping
- 2 large eggs
- 2 teaspoons pure vanilla extract
Directions
Sift together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Reviews (36)
Add Rating & Review
102 Ratings
5 star values:
45
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
5
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Reviews (36)
Add Rating & Review
102 Ratings
5 star values:
45
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
5
Add Rating & Review
102 Ratings
5 star values:
45
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
5
102 Ratings
5 star values:
45
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
5
102 Ratings
5 star values:
45
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
5
- 5 star values:
- 45
- 4 star values:
- 23
- 3 star values:
- 21
- 2 star values:
- 8
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
10/24/2017
Perfect cookies! Delicious every.single.time!
Martha Stewart Member
Rating: Unrated
12/06/2013
These are a great simple cookie. I will dip half the cookie in melted chocolates, dark and white, sometimes. Can even add sprinkles or colored sugars for a more festive touch.
Martha Stewart Member
Rating: Unrated
09/04/2013
Easy basic recipe. Ordinary presentation but delicious & rich tasting. I got a yield of 72.
Martha Stewart Member
Rating: 5 stars
06/21/2013
I just made these last night for my son's class party. They turned out GREAT and made 30+ boys very happy. I love the sugar on top and how they are chewy on the inside. They are simple and delicious! Already working on my next batch for this weekend. Thanks to Grammy and Ann Feldman for sharing with us.
Martha Stewart Member
Rating: Unrated
04/06/2013
This is a great, basic, chocolate cookie recipe- great for add-ins or just to leave simple! It's pretty foolproof. I'm not the best baker, but my cookies turned out great, with a beautiful crackled top!
Martha Stewart Member
Rating: Unrated
11/29/2012
I am an avid baker, and make homemade goodies for family and friends when I host the various holidays. These are without doubt the most delicious chocolate cookies that I have ever made! The tops are shiny with cracks, and are slightly crisp on the outside, but very chewy on the inside. You don't need any other recipes--you have found the best.
Martha Stewart Member
Rating: Unrated
03/13/2012
Very yummy cookies! They look like a basic chocolate cookie recipe but these are different somehow- they are soft and look very appealing with the cracked appearance and sugar coating.
Martha Stewart Member
Rating: Unrated
02/25/2012
I have been making these cookies for years now and they are always a favorite, especially two of them with ice cream in between. Oh man are they good.
Martha Stewart Member
Rating: 5 stars
10/20/2011
These are fantastic especially with a teaspoon of cinnamon added.
Martha Stewart Member
Rating: Unrated
12/22/2010
I made them with little andies candies and swirled it around a bit. Very good!
Martha Stewart Member
Rating: Unrated
03/27/2010
Really easy, really good. Try with add-ins, like toasted sliced almonds, toasted coconut, toffee bits, anything. Great every time.
Martha Stewart Member
Rating: Unrated
03/27/2010
Great base recipe. Try with Super
Martha Stewart Member
Rating: Unrated
03/04/2010
W I C K E D... Absolutely DELICIOUS! I rolled mine in raw sugar. EXCELLENT,,,
Martha Stewart Member
Rating: Unrated
12/21/2009
These cookies are delicious. Chewy and tasty. I also thought that they looked very nice. I did not dip them in the sugar before baking and they were still great.
Martha Stewart Member
Rating: Unrated
12/18/2009
For crispy/crunchy cookie lovers -- I upped the cocoa to 1 cup, dipped the tops in demerara, and baked them 2 extra minutes until they spread, puffed, and fell. They turned out utterly crisp, crunchy, dark, delicious.
Martha Stewart Member
Rating: Unrated
09/18/2009
Moved to an area of high altitude (7,300 ft) and by decreasing the sugar 6 TBP, decreasing the baking soda by 1/4 tsp, and increasing the temperature to about 360-370, I was able to get them like I had at sea level. Yield never comes to 100 cookies, more like 50.
Martha Stewart Member
Rating: Unrated
08/10/2009
These are GREAT! :)
Martha Stewart Member
Rating: Unrated
08/10/2009
These cookies are WONDERFUL! :>)
Everyone loves them..... the only problem
is that they are a little too addicting! *sigh*
Martha Stewart Member
Rating: Unrated
06/25/2009
These cookies are really good and easy. Your hands get really "muddy" rolling then though. Any suggestions?
Martha Stewart Member
Rating: Unrated
06/21/2009
Huge hit! They were eaten up very quickly!
Martha Stewart Member
Rating: Unrated
03/25/2009
A great, chocolatey cookie recipe. To make it even MORE chocolatey, I spoon a tiny bit of chocolate hazelnut spread in the center, and then roll the cookie dough around it. Then roll in regular sugar and get a nice surprise in the center!
Martha Stewart Member
Rating: Unrated
02/11/2009
Absolutely wonderful, easy and delicious. My husbands new favorite cookie. I had better results using parchment paper than my silpat. Cookies were crunchier on Silpat and chewier cooked on parchment paper. Either way, yummy!
Martha Stewart Member
Rating: Unrated
12/20/2008
I used a simpler method that I use for molasses spice cookies. Also used regular Hershey's cocoa, no silpat but parchment paper. Alternate method: Melt butter in 3-4 qt pan. Remove from heat, let cool. Add sugar, eggs
Martha Stewart Member
Rating: Unrated
11/29/2008
The first time I tried to make this recipe, I didn't have baking mats so I just put the cookies on ungreased cookie sheets. They turned into "a coat of brown paint" (but were still edible!) I finally picked up some baking mats and tried this recipe again, and it's perfect! Super chocolatey and chewy, even when you use baking soda and Dutch cocoa (did not run into the problem Norm had- maybe he didn't use baking mats either?) Highly recommended.
Martha Stewart Member
Rating: Unrated
11/29/2008
I made these the first time without the baking mat on top of the cookie sheet, and THAT'S when they turned out like a coat of brown paint (like Norm said). However, after I got some silicon baking mats, even with the Dutch cocoa and baking soda, they turned out perfectly. Super-chocolatey and a huge success at Thanksgiving.
Martha Stewart Member
Rating: Unrated
11/02/2008
OLD FASHIONED GOODNESS. I always make these for my daughter's school because there is a nut free policy. Also a tip to share: I make 2 or 3 batches at a time. I roll the dough into logs. Cover in wax paper and place in a freezer bag and freeze. I slice. and sprinkle sugar on them and bake when needed.
Martha Stewart Member
Rating: Unrated
08/19/2008
So good. 10 minutes is perfect. Be careful they are gooey at first, but turn the right chewiness when cooled down. The kids had fun rolling the dough in the sugar, and as noted by others we used regular sugar.
Martha Stewart Member
Rating: Unrated
06/07/2008
I make these regularly and love them. The secret is to cook them for exactly the right amount of time so they are chewy like a brownie. As always, cooking time is different for different ovens so watch them closely.
Martha Stewart Member
Rating: Unrated
05/08/2008
These were fabulous. Mine did not turn out flat as others have noted. I kept the dough chilled to avoid that.
Martha Stewart Member
Rating: Unrated
04/12/2008
I made these but didn't have enough butter. Only used 1 1/2 sticks
Martha Stewart Member
Rating: Unrated
04/04/2008
These are fabulous cookies. So rich, fudge-y and decadent. We were very happy with the way they turned out. Yes, the do come out a little flat but that is the way they are supposed to be. Not every cookie is supposed to be thick and fluffy. These are a perfect chocolate cookie! Definitely added to my Christmas baking list.
Martha Stewart Member
Rating: Unrated
03/14/2008
Just made these cookies today, March 14, and they are delicious! Saw the recipe in the magazine and couldn't wait to try them. Definitely a keeper.
Martha Stewart Member
Rating: Unrated
01/12/2008
I made these for Christmas. everyone loved them. The kids cleaned the plate in no time. Easy recipe. I will add these to my Christmas baking list.
Martha Stewart Member
Rating: Unrated
12/29/2007
the best chocolate cookies i ever made
Martha Stewart Member
Rating: Unrated
12/16/2007
This cookie comes out flat as a coat of brown paint-well almost- unless you use regular, (NOT- dutch processed)- cocoa OR substitute 4 tsp. baking powder in place of the 1 tsp. baking soda. Do one or the other, not both. Baking soda doesn't work with dutch process cocoa in this recipe.
Martha Stewart Member
Rating: Unrated
11/07/2007
a Christmas tradition everyone loves
Martha Stewart Member
Rating: 5 stars
10/24/2017
Perfect cookies! Delicious every.single.time!
Rating: 5 stars
Rating: Unrated
12/06/2013
These are a great simple cookie. I will dip half the cookie in melted chocolates, dark and white, sometimes. Can even add sprinkles or colored sugars for a more festive touch.
Rating: Unrated
Rating: Unrated
09/04/2013
Easy basic recipe. Ordinary presentation but delicious & rich tasting. I got a yield of 72.
Rating: 5 stars
06/21/2013
I just made these last night for my son's class party. They turned out GREAT and made 30+ boys very happy. I love the sugar on top and how they are chewy on the inside. They are simple and delicious! Already working on my next batch for this weekend. Thanks to Grammy and Ann Feldman for sharing with us.
Rating: Unrated
04/06/2013
This is a great, basic, chocolate cookie recipe- great for add-ins or just to leave simple! It's pretty foolproof. I'm not the best baker, but my cookies turned out great, with a beautiful crackled top!
Rating: Unrated
11/29/2012
I am an avid baker, and make homemade goodies for family and friends when I host the various holidays. These are without doubt the most delicious chocolate cookies that I have ever made! The tops are shiny with cracks, and are slightly crisp on the outside, but very chewy on the inside. You don't need any other recipes--you have found the best.
Rating: Unrated
03/13/2012
Very yummy cookies! They look like a basic chocolate cookie recipe but these are different somehow- they are soft and look very appealing with the cracked appearance and sugar coating.
Rating: Unrated
02/25/2012
I have been making these cookies for years now and they are always a favorite, especially two of them with ice cream in between. Oh man are they good.
Rating: 5 stars
10/20/2011
These are fantastic especially with a teaspoon of cinnamon added.
Rating: Unrated
12/22/2010
I made them with little andies candies and swirled it around a bit. Very good!
Rating: Unrated
03/27/2010
Really easy, really good. Try with add-ins, like toasted sliced almonds, toasted coconut, toffee bits, anything. Great every time.
Great base recipe. Try with Super
Rating: Unrated
03/04/2010
W I C K E D... Absolutely DELICIOUS! I rolled mine in raw sugar. EXCELLENT,,,
Rating: Unrated
12/21/2009
These cookies are delicious. Chewy and tasty. I also thought that they looked very nice. I did not dip them in the sugar before baking and they were still great.
Rating: Unrated
12/18/2009
For crispy/crunchy cookie lovers -- I upped the cocoa to 1 cup, dipped the tops in demerara, and baked them 2 extra minutes until they spread, puffed, and fell. They turned out utterly crisp, crunchy, dark, delicious.
Rating: Unrated
09/18/2009
Moved to an area of high altitude (7,300 ft) and by decreasing the sugar 6 TBP, decreasing the baking soda by 1/4 tsp, and increasing the temperature to about 360-370, I was able to get them like I had at sea level. Yield never comes to 100 cookies, more like 50.
Rating: Unrated
08/10/2009
These are GREAT! :)
These cookies are WONDERFUL! :>)
Everyone loves them..... the only problem
is that they are a little too addicting! *sigh*
Rating: Unrated
06/25/2009
These cookies are really good and easy. Your hands get really "muddy" rolling then though. Any suggestions?
Rating: Unrated
06/21/2009
Huge hit! They were eaten up very quickly!
Rating: Unrated
03/25/2009
A great, chocolatey cookie recipe. To make it even MORE chocolatey, I spoon a tiny bit of chocolate hazelnut spread in the center, and then roll the cookie dough around it. Then roll in regular sugar and get a nice surprise in the center!
Rating: Unrated
02/11/2009
Absolutely wonderful, easy and delicious. My husbands new favorite cookie. I had better results using parchment paper than my silpat. Cookies were crunchier on Silpat and chewier cooked on parchment paper. Either way, yummy!
Rating: Unrated
12/20/2008
I used a simpler method that I use for molasses spice cookies. Also used regular Hershey's cocoa, no silpat but parchment paper. Alternate method: Melt butter in 3-4 qt pan. Remove from heat, let cool. Add sugar, eggs
Rating: Unrated
11/29/2008
The first time I tried to make this recipe, I didn't have baking mats so I just put the cookies on ungreased cookie sheets. They turned into "a coat of brown paint" (but were still edible!) I finally picked up some baking mats and tried this recipe again, and it's perfect! Super chocolatey and chewy, even when you use baking soda and Dutch cocoa (did not run into the problem Norm had- maybe he didn't use baking mats either?) Highly recommended.
I made these the first time without the baking mat on top of the cookie sheet, and THAT'S when they turned out like a coat of brown paint (like Norm said). However, after I got some silicon baking mats, even with the Dutch cocoa and baking soda, they turned out perfectly. Super-chocolatey and a huge success at Thanksgiving.
Rating: Unrated
11/02/2008
OLD FASHIONED GOODNESS. I always make these for my daughter's school because there is a nut free policy. Also a tip to share: I make 2 or 3 batches at a time. I roll the dough into logs. Cover in wax paper and place in a freezer bag and freeze. I slice. and sprinkle sugar on them and bake when needed.
Rating: Unrated
08/19/2008
So good. 10 minutes is perfect. Be careful they are gooey at first, but turn the right chewiness when cooled down. The kids had fun rolling the dough in the sugar, and as noted by others we used regular sugar.
Rating: Unrated
06/07/2008
I make these regularly and love them. The secret is to cook them for exactly the right amount of time so they are chewy like a brownie. As always, cooking time is different for different ovens so watch them closely.
Rating: Unrated
05/08/2008
These were fabulous. Mine did not turn out flat as others have noted. I kept the dough chilled to avoid that.
Rating: Unrated
04/12/2008
I made these but didn't have enough butter. Only used 1 1/2 sticks
Rating: Unrated
04/04/2008
These are fabulous cookies. So rich, fudge-y and decadent. We were very happy with the way they turned out. Yes, the do come out a little flat but that is the way they are supposed to be. Not every cookie is supposed to be thick and fluffy. These are a perfect chocolate cookie! Definitely added to my Christmas baking list.
Rating: Unrated
03/14/2008
Just made these cookies today, March 14, and they are delicious! Saw the recipe in the magazine and couldn't wait to try them. Definitely a keeper.
Rating: Unrated
01/12/2008
I made these for Christmas. everyone loved them. The kids cleaned the plate in no time. Easy recipe. I will add these to my Christmas baking list.
Rating: Unrated
12/29/2007
the best chocolate cookies i ever made
Rating: Unrated
12/16/2007
This cookie comes out flat as a coat of brown paint-well almost- unless you use regular, (NOT- dutch processed)- cocoa OR substitute 4 tsp. baking powder in place of the 1 tsp. baking soda. Do one or the other, not both. Baking soda doesn't work with dutch process cocoa in this recipe.
Rating: Unrated
11/07/2007
a Christmas tradition everyone loves
All Reviews for Grammy’s Chocolate Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Grammy’s Chocolate Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
