Description
Delight in these rich and fudgy Dutch Cocoa Cookies, baked to perfection with Dutch-process cocoa powder for a deep chocolate flavor. These soft-centered, slightly crispy-edged cookies are easy to make and perfect 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 (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat, ensuring non-stick surfaces for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt until evenly combined. Set aside for later use.
- Cream butter and sugars: Using a large bowl, beat the softened unsalted butter with granulated and brown sugars on medium speed for 2-3 minutes until the mixture is light and creamy, which adds air for fluffiness.
- Add egg and vanilla: Incorporate the large egg and pure vanilla extract into the butter-sugar mixture, mixing thoroughly until fully blended to develop flavor and structure.
- Combine mixtures: Gradually add the dry ingredient mix into the wet mixture, stirring gently just until combined. Be cautious not to overmix which can lead to tougher cookies.
- Fold in chocolate chips: If using, gently fold in the chocolate chips to distribute them evenly throughout the dough.
- Portion the dough: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be set while the centers remain soft, creating a perfect balance of textures.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them onto a wire rack to cool completely before serving or storing.
Notes
- For a more intense chocolate flavor, use high-quality Dutch-process cocoa powder.
- Softened butter is crucial for proper creaming with the sugars, so ensure it is not melted or too cold.
- Optional chocolate chips add extra chocolate bursts but can be omitted for a pure cocoa taste.
- Spacing dough balls adequately prevents cookies from merging into one another during baking.
- Storage tip: Store cookies in an airtight container at room temperature for up to 5 days.
