Description
These Dutch Cocoa Cookies are rich, chocolatey treats made with Dutch-process cocoa for a deep cocoa flavor and a soft, chewy texture. Perfect for chocolate lovers, these cookies can be customized with optional chocolate chips for an extra indulgent bite.
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: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly combined and aerated.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and creamy, about 2 to 3 minutes. This step helps incorporate air for a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and pure vanilla extract thoroughly to combine all wet ingredients evenly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cookies.
- Add Chocolate Chips: Fold in the optional chocolate chips evenly through the dough for added bursts of chocolate.
- Portion Dough: Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft for the perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and allowing them to set fully.
Notes
- For a richer chocolate flavor, make sure to use Dutch-process cocoa powder as specified.
- If you prefer less sweetness, reduce the granulated sugar to 1/2 cup.
- Feel free to substitute chocolate chips with chopped nuts for a different texture and flavor.
- To keep cookies chewy, avoid overbaking; they should look slightly undercooked in the center when removing from the oven.
- Store cookies in an airtight container at room temperature for up to 5 days.
