Description
These Dutch Cocoa Cookies are rich, chocolatey, and delightfully soft in the center with slightly crisp edges. Made from Dutch-process cocoa powder, they offer a deep cocoa flavor balanced by the sweetness of both granulated and brown sugars. Perfect for chocolate lovers, these cookies are easy to prepare and ideal for any occasion, whether as a comforting treat or a sweet addition to your dessert platter.
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 brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
Optional
- 1/2 cup chocolate chips
Instructions
- Preheat Oven 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 ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Set this dry mixture aside for later incorporation.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and creamy, about 2 to 3 minutes. This step is crucial for a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until they are fully blended into the creamed butter and sugars.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in Chocolate Chips (Optional): If you are using chocolate chips, gently fold them into the cookie dough to distribute evenly without overworking the dough.
- Form Cookie Dough Balls: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing each scoop about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for the best texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix your cookie dough after adding the flour mixture to keep the cookies tender.
- For more intense chocolate flavor, use high-quality Dutch-process cocoa powder.
- Feel free to substitute chocolate chips with chopped nuts or white chocolate chips for variety.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Freezing cookie dough balls is possible; freeze and bake directly, adding a couple of extra minutes to the bake time.
