Chewy Chunky Cocoa Cookies

Laurie Lenartowicz


A light cocoa chewy cookie loaded with walnuts, chocolate chips and raisins. This recipe is reminiscent of the chunky chocolate bars that we ate as kids.

★★★★★ 1 vote
Makes about 44 cookies
45 Min
15 Min


2 stick
butter, softened
3/4 c
packed brown sugar
3/4 c
white granulated sugar
2 1/2 Tbsp
white corn syrup
2 large
2 3/4 c
all purpose flour
2 tsp
baking soda
1/2 tsp
2 tsp
cream of tarter
1/3 c
cocoa powder
1 c
chocolate morsels
1 c
finely chopped walnuts or cashews
1/2 c
1/4 c
granulated sugar set aside


1Preheat oven to 350 degrees. Lightly grease cookie sheets.
2In a large mixer bowl or stand mixer, beat together butter and sugars until light and creamy. Add in corn syrup and eggs, one at a time.
3In a separate bowl, mix together flour, cream of tarter, cocoa, salt and soda. Add these into the butter/sugar mixture and beat on low until well mixed.
4With a large wooden spoon, stir in chocolate morsels, nuts and raisins. Refrigerate dough for 30-40 minutes until firm enough to handle. Grease your hands with cooking spray.
5With hands, roll the dough into golf ball sized balls and roll them in reserved sugar. Place on baking sheet and flatten slightly with a glass. If the glass sticks, try moistening with water and dipping the glass into sugar before flattening.
6Bake for 15 minutes until lightly browned around edges and crackly on top. Cool on cookie racks. Store in sealed containers.

About this Recipe

Course/Dish: Cookies, Chocolate