Description
These Dutch Cocoa Cookies are rich, chocolatey, and delightfully soft in the center with a slight crisp at the edges. Made with Dutch-process cocoa powder and optionally studded with chocolate chips, these cookies offer a deep cocoa flavor and a perfect balance of sweetness. Ideal for a quick homemade treat, they bake up in just 8 to 10 minutes and make about 24 delicious servings.
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 your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This ensures cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar using a mixer or by hand until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract into the creamed butter and sugar until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate Chips: If using, fold the chocolate chips into the dough evenly with a spatula.
- Shape Cookies: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set further, then transfer them to a wire rack to cool completely before serving.
Notes
- Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor.
- Softened butter should be at room temperature for easier creaming with sugars.
- Do not overbake to maintain a soft center; cookies continue to firm up after removing from the oven.
- Chocolate chips are optional but add an extra melty chocolate burst.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
