Description
Delight in these rich and fudgy Dutch Cocoa Cookies, made with Dutch-process cocoa powder for an intense chocolate flavor. Perfectly chewy with a soft center and optional chocolate chips for extra indulgence, these cookies are an easy and quick treat to bake for any occasion.
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 to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, indicating proper aeration.
- Add Egg and Vanilla: Crack in the egg and pour the vanilla extract into the butter-sugar mixture, beating well to incorporate fully.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: If desired, fold in the chocolate chips evenly throughout the cookie dough for added chocolate bursts.
- Shape Cookies: Using a spoon, drop rounded tablespoonfuls of dough onto the lined baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 8–10 minutes until the edges are firm but the centers remain soft for the perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Use Dutch-process cocoa powder for a richer, deeper chocolate flavor versus natural cocoa powder.
- Don’t overbake; cookies should be soft in the center when removed to maintain chewiness.
- Softened butter is key to achieving the right cookie texture and proper mixing.
- Chocolate chips are optional but add extra chocolate goodness.
- Store cooled cookies in an airtight container to keep them fresh for up to a week.
