Description
These Dutch Cocoa Cookies are rich, soft, and wonderfully chocolatey, made with Dutch-process cocoa powder for an intense, deep chocolate flavor. Perfectly chewy with a tender center and slightly crisp edges, they are quick to prepare and ideal for satisfying your chocolate cravings.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Optional
- 1/2 cup chocolate chips
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt until evenly combined, then set aside.
- Cream butter and sugars: Using a mixer in a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together for 2-3 minutes until the mixture is light and creamy, ensuring a smooth texture.
- Add egg and vanilla: Mix in the large egg and pure vanilla extract to the creamed butter and sugar mixture until fully incorporated for a rich, flavorful base.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in chocolate chips: If desired, fold in chocolate chips for added bursts of chocolate in every bite.
- Shape the cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft and slightly underbaked for the perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, allowing them to firm up.
Notes
- For extra crunch, bake a minute or two longer, but be careful not to overbake.
- You can substitute chocolate chips with chopped nuts or omit them for a simple cocoa cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, shape dough balls and freeze on a tray, then transfer to a bag; bake from frozen adding 1-2 minutes to baking time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
