Description
Deliciously rich and chewy Dutch Cocoa Cookies made with Dutch-process cocoa powder and semisweet chocolate chips. These easy-to-make cookies boast a deep chocolate flavor with a tender center and crisp edges, perfect for satisfying any chocolate craving.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine, then mix in the pure vanilla extract for flavor depth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt ensuring they are evenly distributed.
- Mix dry ingredients into wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which can toughen the cookies.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips if using, spreading chocolate goodness throughout the dough.
- Scoop dough onto baking sheets: Use a tablespoon-sized scoop or spoon to place dough portions onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place in the preheated oven and bake for 9–11 minutes until the cookie edges are set and the centers are slightly soft, creating a chewy texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring perfect texture.
Notes
- For extra richness, sprinkle a pinch of sea salt on top of each cookie before baking.
- Chill the dough for 30 minutes before baking to reduce cookie spread and enhance flavor.
- Use a cookie scoop to ensure uniform cookie sizes and even baking.
