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Soft Chocolate Cookies
December 12, 2010

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.

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