This recipe is for everyone who loves very chewy double chocolate chip cookies. I have so many double chocolate chip cookies I tend to forget which are which, so note to self (and everyone who reads this), these are the chewy ones! The recipe is originally from Hershey where they used Reese's peanut butter chips, so they're good if you are in a chocolate & peanut butter mood.

Notes About This Recipe

This recipe is easy to spot because it starts with 2 ½ sticks (1 ¼ cups) of butter.
It's a double chocolate cookie with all granulated sugar -- no brown. While I do like brown sugar in double chocolate cookies, using all granulated makes the cookies chewy. Some might say there's a "clearer" chocolate flavor.
Since the recipe calls for baking soda, I use natural cocoa powder which is acidic and reacts with the alkaline soda. You can try with Dutch, but these were developed many years ago with Hershey's natural.

Reese's Chewy Chocolate Cookies Tips

If you don't have any Reese's chips, you can use white or chocolate chips. These cookies are pretty thin and they tend to spread. If you want a slightly thicker cookie with a more rounded shape, scoop the dough onto a plastic wrapped lined plate, cover and chill, then bake the chilled dough balls.

Recipe

Reese's Chewy Peanut Butter Chip Cookies

Anna

This makes about 48 oz of dough. If using a small cookie scoop (generous tablespoon) you should get about 48 cookies. With a medium size cookie scoop,

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Prep Time 10

Cook Time 12

Cooling 5

Total Time 22

Course Dessert

Cuisine American

Servings 48 cookies

Ingredients

2 ½ sticks unsalted butter, room temperature (280 grams)
2 cups granulated sugar (390 grams)
2 large eggs
1 ½ teaspoon vanilla extract
2 cups all-purpose flour (270 grams)
¾ cup natural style unsweetened cocoa powder (60 grams)
1 teaspoon baking soda
¾ teaspoon salt, but reduce to ½ if using salted butter.
2 cups white chips or use a mixture of white and dark chips

Instructions

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In a large mixing bowl, beat butter with sugar at medium speed until creamy.
Add eggs, beating at low speed until combined. Add vanilla.
Thoroughly mix or sift the flour, unsweetened cocoa, baking soda and salt together in a separate bowl.
Add flour mixture to creamed mixture and stir until combined. Stir in chips.
Drop tablespoon size mounds of dough onto baking sheets, spacing 2 ½ inches apart.
Bake one sheet at a time on center rack for 8 to 10 minutes (12 minutes for larger cookies) or until cookies appear set. Let cool for a few minutes on the baking sheet, then transfer to a wire rack.

Keyword Double Chocolate, peanut butter chips, White Chip

Tried this recipe?Let us know how it was!

Comments

cin says

March 01, 2006 at 7:25 pm

hmm i can sympathise with the baking blah as I've had the cooking blah!
Anonymous says

February 28, 2006 at 3:27 pm

I've been wanting to try the Ghirardelli cocoa powder.Emilyhttp://madmommychronicles.typepad.com/biscuits_and_blues
Ms. Chevious says

February 28, 2006 at 2:40 pm

"transport system" - heh. From counter to mouth or mouth to my ass? Looks good either way. 😉
Anna says

February 28, 2006 at 2:36 pm

Yeah, I need to blame it on something. At least I haven't lost my enthusiasm towards wine. In fact, it's increased 10-fold! Now what kind of road am I going down??? 😉
s'kat says

February 28, 2006 at 2:34 pm

I'd blame it on the time of year! The cookies look great.

Reese's Chewy Chocolate Cookies with Peanut Butter Chips