This was in our news paper, I haven't tried it out yet. But, the secret to chewy cookies is to not over cook them. They should just be firm along the edges, you cannot "brown" a chocolate cookie, that's too much cookin' time. And, if you are making cut out cookies, use 2 pieces of waxed paper and no flour and cut them on a cookie sheet or cutting board so you have a firm, moveable surface., this will keep them from getting tough. If the dough is too soft after you cut the shapes out, put them in the freezer a couple minutes. - Nancy Thompson

Chewy Brownie Chip Drops

  • 2 1/4 cups all-purpose flour
  • 2 tsp. vanilla extract
  • 2/3 cup Dutch-processed unsweetened cocoa powder
  • 2 large eggs
  • 1 tsp. baking soda (make sure it's not too old)
  • 1 cup semisweet chocolate morsels
  • 1 tsp. salt
  • 1 cup chopped walnuts or pecans, toasted
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar

 

Preheat oven to 350. Line 2 cookie sheets with parchment paper.

Sift four, cocoa, baking soda and salt together in a medium sized bowl. In a large bowl with an electric mixer of medium high speed, beat butter until creamy, about 2 minutes. Add granulated and brown sugars gradually, beating until light and fluffy, about 3 minutes, scraping bowl once or twice. Beat in vanilla, then eggs, scraping down bowl. Add about 1/3 flour mixture and mix on low speed, gradually add remaining flour, mix just until blended. Stir in chocolate morsels and nuts. Drop by generously rounded tablespoons 2 inches apart on prepared cookie sheets.

Bake until firmed up around the edges but still a bit soft in the center, about 10 minutes. (You want to keep them chewy) Slide parchment onto racks to cool cookies completely

Good Cookie Tip: These cookies are so dark that it's hard to gauge doneness by color. Follow these textural clues: They should be firm around the edges, yet soft in the center.

Makes 48 cookies

From: " A Bakers Field Guide to Chocolate Chip Cookies"