Vicki's Chocolate Chewies

If you’ve ever bitten into a chocolate cookie and wished the middle stayed fudgier, these are your cookies.

Melted unsweetened chocolate gets creamed into butter for intense, no-holds-barred chocolate flavor.

The dough chills for two hours, then gets rolled into balls and coated in sugar before a quick trip to the oven.

The key is pulling them early, right when the edges set but the centers still look slightly underdone.

They firm up as they cool into those crackly-topped, sugar-crusted beauties with a dense, brownie-like chew in every bite.

Pro Tips

• Do not skip the 2-hour chill. Warm dough will spread flat instead of holding its shape and cracking on top.
• Pull them at exactly 10 minutes even if they look underdone. They’ll continue to set on the hot baking sheet.
• Use unsweetened chocolate, not semisweet. That bitter edge against the sugar coating is what makes these so addictive.
• Roll them generously in sugar. That thick coat creates the signature crinkle pattern as the cookie spreads.