Chewy Dark-Chocolate Cookies

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READY IN: 20mins
Recipe by Nibbler

I developed these when my husband and I were still dating. He's a type 1 diabetic, so if he's going to have dessert, it needs to be reduced-sugar and -carb or sugar-free. These are a take off of what my family always called "earthquake cookies," those powdered-sugar-coated chocolate cookies with the crackly tops. These won't crackle as nicely, but the cookies turn out chewy with a nice dark-chocolate flavor. I have found that they are just as good without the powdered sugar coating, if you prefer/don't mind a less-sweet cookie, like my husband. I also don't use a full cup of white sugar, just a scant cup. The dough will stick to your hands when you form it into balls, so if you just HATE chocolaty palms, use plastic gloves or another recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Lightly grease (or spray with cooking spray) a cookie sheet.
  2. Cream butter and sugar together. Beat in eggs one at a time. Mix in vanilla and chocolate.
  3. Sift dry ingredients, add to creamed mixture, and mix well. Shape into 1-inch balls.
  4. Roll balls in powdered sugar, if using. Coat well. Put on greased baking sheet.
  5. Bake for 8-12 minutes. Cookies will be soft.

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