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Grammy's Chocolate Cookies

Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.

  • Yield: Makes about 100
Grammy's Chocolate Cookies

Source: Martha Stewart Living, February 2000


  • 2 cups all-purpose flour
  • 3/4 cup Dutch cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (2 sticks plus 4 tablespoons) unsalted, butter room temperature
  • 2 cups sugar, plus more for dipping
  • 2 large eggs
  • 2 teaspoons pure vanilla extract


  1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.

  3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Reviews (35)

  • palmermom 6 Dec, 2013

    These are a great simple cookie. I will dip half the cookie in melted chocolates, dark and white, sometimes. Can even add sprinkles or colored sugars for a more festive touch.

  • Stephmtl 4 Sep, 2013

    Easy basic recipe. Ordinary presentation but delicious & rich tasting. I got a yield of 72.

  • Moriyah Shalom 21 Jun, 2013

    I just made these last night for my son's class party. They turned out GREAT and made 30+ boys very happy. I love the sugar on top and how they are chewy on the inside. They are simple and delicious! Already working on my next batch for this weekend. Thanks to Grammy and Ann Feldman for sharing with us.

  • amandasaur 6 Apr, 2013

    This is a great, basic, chocolate cookie recipe- great for add-ins or just to leave simple! It's pretty foolproof. I'm not the best baker, but my cookies turned out great, with a beautiful crackled top!

  • ReginaLampert 29 Nov, 2012

    I am an avid baker, and make homemade goodies for family and friends when I host the various holidays. These are without doubt the most delicious chocolate cookies that I have ever made! The tops are shiny with cracks, and are slightly crisp on the outside, but very chewy on the inside. You don't need any other recipes--you have found the best.

  • 1275 13 Mar, 2012

    Very yummy cookies! They look like a basic chocolate cookie recipe but these are different somehow- they are soft and look very appealing with the cracked appearance and sugar coating.

  • jenma5 25 Feb, 2012

    I have been making these cookies for years now and they are always a favorite, especially two of them with ice cream in between. Oh man are they good.

  • Moopers 20 Oct, 2011

    These are fantastic especially with a teaspoon of cinnamon added.

  • agardner13 22 Dec, 2010

    I made them with little andies candies and swirled it around a bit. Very good!

  • JGreto 27 Mar, 2010

    Really easy, really good. Try with add-ins, like toasted sliced almonds, toasted coconut, toffee bits, anything. Great every time.

  • JGreto 27 Mar, 2010

    Great base recipe. Try with Super

  • Jack-O-Lantern 4 Mar, 2010

    W I C K E D... Absolutely DELICIOUS! I rolled mine in raw sugar. EXCELLENT,,,

  • wilkermom 21 Dec, 2009

    These cookies are delicious. Chewy and tasty. I also thought that they looked very nice. I did not dip them in the sugar before baking and they were still great.

  • ShelleyKV 18 Dec, 2009

    For crispy/crunchy cookie lovers -- I upped the cocoa to 1 cup, dipped the tops in demerara, and baked them 2 extra minutes until they spread, puffed, and fell. They turned out utterly crisp, crunchy, dark, delicious.

  • MexDF 18 Sep, 2009

    Moved to an area of high altitude (7,300 ft) and by decreasing the sugar 6 TBP, decreasing the baking soda by 1/4 tsp, and increasing the temperature to about 360-370, I was able to get them like I had at sea level. Yield never comes to 100 cookies, more like 50.

  • MissJennyMarie 10 Aug, 2009

    These are GREAT! :)

  • MissJennyMarie 10 Aug, 2009

    These cookies are WONDERFUL! :>)
    Everyone loves them..... the only problem
    is that they are a little too addicting! *sigh*

  • brownebaby 25 Jun, 2009

    These cookies are really good and easy. Your hands get really "muddy" rolling then though. Any suggestions?

  • FerretKisses 21 Jun, 2009

    Huge hit! They were eaten up very quickly!

  • kris_hw 25 Mar, 2009

    A great, chocolatey cookie recipe. To make it even MORE chocolatey, I spoon a tiny bit of chocolate hazelnut spread in the center, and then roll the cookie dough around it. Then roll in regular sugar and get a nice surprise in the center!

  • sjbmama 11 Feb, 2009

    Absolutely wonderful, easy and delicious. My husbands new favorite cookie. I had better results using parchment paper than my silpat. Cookies were crunchier on Silpat and chewier cooked on parchment paper. Either way, yummy!

  • itsirknidob 20 Dec, 2008

    I used a simpler method that I use for molasses spice cookies. Also used regular Hershey's cocoa, no silpat but parchment paper. Alternate method: Melt butter in 3-4 qt pan. Remove from heat, let cool. Add sugar, eggs

  • ArtistaRaquel 29 Nov, 2008

    The first time I tried to make this recipe, I didn't have baking mats so I just put the cookies on ungreased cookie sheets. They turned into "a coat of brown paint" (but were still edible!) I finally picked up some baking mats and tried this recipe again, and it's perfect! Super chocolatey and chewy, even when you use baking soda and Dutch cocoa (did not run into the problem Norm had- maybe he didn't use baking mats either?) Highly recommended.

  • ArtistaRaquel 29 Nov, 2008

    I made these the first time without the baking mat on top of the cookie sheet, and THAT'S when they turned out like a coat of brown paint (like Norm said). However, after I got some silicon baking mats, even with the Dutch cocoa and baking soda, they turned out perfectly. Super-chocolatey and a huge success at Thanksgiving.

  • gisella 2 Nov, 2008

    OLD FASHIONED GOODNESS. I always make these for my daughter's school because there is a nut free policy. Also a tip to share: I make 2 or 3 batches at a time. I roll the dough into logs. Cover in wax paper and place in a freezer bag and freeze. I slice. and sprinkle sugar on them and bake when needed.

  • tifscatku 19 Aug, 2008

    So good. 10 minutes is perfect. Be careful they are gooey at first, but turn the right chewiness when cooled down. The kids had fun rolling the dough in the sugar, and as noted by others we used regular sugar.

  • prlgrl 7 Jun, 2008

    I make these regularly and love them. The secret is to cook them for exactly the right amount of time so they are chewy like a brownie. As always, cooking time is different for different ovens so watch them closely.

  • emilypatricia 8 May, 2008

    These were fabulous. Mine did not turn out flat as others have noted. I kept the dough chilled to avoid that.

  • Duquesmom 12 Apr, 2008

    I made these but didn't have enough butter. Only used 1 1/2 sticks

  • chrysalis39 4 Apr, 2008

    These are fabulous cookies. So rich, fudge-y and decadent. We were very happy with the way they turned out. Yes, the do come out a little flat but that is the way they are supposed to be. Not every cookie is supposed to be thick and fluffy. These are a perfect chocolate cookie! Definitely added to my Christmas baking list.

  • heidibell 14 Mar, 2008

    Just made these cookies today, March 14, and they are delicious! Saw the recipe in the magazine and couldn't wait to try them. Definitely a keeper.

  • bigglo 12 Jan, 2008

    I made these for Christmas. everyone loved them. The kids cleaned the plate in no time. Easy recipe. I will add these to my Christmas baking list.

  • botie 29 Dec, 2007

    the best chocolate cookies i ever made

  • Norm 16 Dec, 2007

    This cookie comes out flat as a coat of brown paint-well almost- unless you use regular, (NOT- dutch processed)- cocoa OR substitute 4 tsp. baking powder in place of the 1 tsp. baking soda. Do one or the other, not both. Baking soda doesn't work with dutch process cocoa in this recipe.

  • lilylady 7 Nov, 2007

    a Christmas tradition everyone loves

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