Description
These Dutch Cocoa Cookies are soft and rich chocolate delights made with Dutch-process cocoa powder for a deep chocolate flavor. Perfectly balanced with a tender texture and optional chocolate chips for extra indulgence, they make a fantastic treat for any occasion.
Ingredients
Scale
Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Cream butter and sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating a smooth base for your dough.
- Add eggs and vanilla: Incorporate the eggs one at a time to the creamed mixture, beating well after each addition, then stir in the pure vanilla extract for added flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt until evenly combined.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until the dough comes together to avoid overworking.
- Add chocolate chips: If using, fold in the semisweet chocolate chips evenly throughout the dough for melty chocolate bursts.
- Scoop onto baking sheets: Drop tablespoon-sized portions of dough onto the prepared sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Place the trays in the oven and bake for 9 to 11 minutes, until cookie edges are set but the centers remain soft and chewy.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely and set.
Notes
- For a richer flavor and more manageable dough, chill it in the refrigerator for 30 minutes before baking.
- Substitute dark chocolate chunks in place of semisweet chocolate chips for a deeper chocolate taste.
- Add chopped nuts like walnuts or pecans to the batter for extra texture and a nutty flavor.
