My family expects the cookie jar to be filled with home-baked goodies year-round. They don't care for nuts but can't resist chocolate. So these cake-like cookies have become their favorite.

Allrecipes Member

Recipe Summary test

20 mins
10 mins
30 mins
33 servings


Original recipe yields 33 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.


Nutrition Facts

129 calories; protein 1.6g; carbohydrates 17.8g; fat 6.2g; cholesterol 26.1mg; sodium 102.5mg. Full Nutrition

Reviews (670)

Rating: 5 stars
I followed the recipe as written, but made a few different variations. I made a few as written, made a few into balls and rolled in granulated sugar before baking, added raspberry extract to some and put an indent in some and filled with raspberry jam. The cookies with the raspberry jam were our absolute favorite, followed closely by the raspberry extract -- next time I make them I will try some different variations, such as peanut butter chips, chocolate chips, mint extract. This is an excellent versatile cookie! glad I made them today! Read More
Rating: 5 stars
Oh my. I can see already that Hubs is gonna eat himself sick on these (his gauge as to how good a cookie is) and my jeans will become just a little tighter. I had a plan for these cookies from the get-go and they fit what I had in mind PERFECTLY. I had leftover buttercream frosting from something else I made and since I had taken the time to tint it in a variety of colors I hated to just toss it (or mix it all together, add cocoa and make it chocolate frosting, a good "save" for this situation). I wanted to make a sandwich cookie but I needed something soft so the frosting wouldn't just squish out. I made the dough exactly as the recipe directed, then chilled it for an hour or so till somewhat firm. Rolled it into 1" balls, being very careful to make them all the same size. I flattened them just slightly and they baked perfectly at 8 minutes. These are soft, buttery and chocolatey, exquisitely homey and old-fashioned good. Great on their own, no doubt about it....but filling them with almond buttercream? There are just no words. Excellent cookie, recipe perfect as written. Read More
Rating: 4 stars
I thought these were great. They are very cake-like and soft as the name states. The batter looks like brownie mix and I was able to make the cookies just fine w/out rerigerating the batter first. They can be dropped onto the pan and then you can flatten them with your hand. The ones I made on my Silpat mat turned out perfect - came off easily & smooth bottoms. The ones on the Silicone mat kind of stuck to it and when they came off they looked like torn cake on the bottom. I'd recommend Silpat mat or perhaps a greased cookie sheet. Read More
Rating: 5 stars
These cookies do not last an hour in this house!!!! I have made three batches in three days and took some to work and they didn't last an hour! I have people begging me for the recipe!!!! Taste just like warm brownies on a cold day! I am in LOVE with these cookies and can't say enough about them except you have GOT to make these!! There should be more ratings and reviews than these!! Deserves twenty stars in my book!! Thanks for the superb recipe! Read More
Rating: 5 stars
I folded in some Reese's peanut butter chips. My husband tells me that this is the cookie to make from now on. He says "These are like brownies, but cookies. They're officially the best cookies ever." He couldn't even wait for them to cool all the way before he started inhaling. Read More
Rating: 5 stars
If there's any such thing as the perfect chocolate cookie, this is it. Tender texture, with just the tiniest bit of chewiness, if removed from the oven at 8 minutes. Vivid chocolate flavor. I turned them into Chocolate Peppermint Blossom Christmas cookies by baking only 8 minutes, cooling them 3 minutes, then pressing a Hershey's Candy Cane Kiss in the middle. Then, sprinkled lightly with powdered sugar. Be sure to wait the 3 minutes, because if you don't, the kisses will melt completely and form a pool, which is OK, but it won't have that little peak that give blossom cookies their traditional eye-appeal. This is because the Candy Cane Kiss version has a much lower melting point than chocolate Kisses. This recipe lends itself to many variations. Add chocolate chips for a double chocolate version. Toffee bits are another great ad-in. Add a depression in the middle and put in a dab of seedless raspberry jam, then drizzle with melted white chocolate. Let your imagination run wild. This recipe can be embellished as you like, or make it just as written - they're flawless with no changes whatsoever!. A wonderful recipe that you'll make over and over. Read More
Rating: 4 stars
These were easy to make; I had all ingredients on hand. Batter was pretty sticky, but I dropped by spoonfuls onto parchment paper-lined cookie sheet and they were fine. Very soft cookie, almost cake-like. Best to wait until they're completely cooled to eat them. Read More
Rating: 5 stars
Absolutely wonderful. These cookies get raves from all of my friends. Fill with cream cheese icing and make your own Oreos. Read More
Rating: 5 stars
These cookies are incredible! I followed the recipe exactly and then added the candy cane Hershey's kisses on top like peanut blossoms. The only thing I would add would be to leave the cookies on the cookie sheet for about 5 minutes so they can set up before removing them to a cooling rack. I will use this recipe often! Read More