Description
These Dutch Cocoa Cookies are rich, chocolatey treats made with Dutch-process cocoa powder for an intense cocoa flavor. Soft and chewy with optional chocolate chips for added indulgence, these cookies are perfect for any chocolate lover looking for an easy, classic homemade cookie recipe.
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 prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa for consistent flavor.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, incorporating air for a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully combined, which helps bind the dough and adds flavor depth.
- Combine Wet and Dry: Gradually mix the dry ingredients into the butter mixture until just combined, avoiding overmixing to maintain cookie tenderness.
- Fold in Chocolate Chips: If desired, gently fold in the chocolate chips to distribute them evenly throughout the dough for extra bursts of chocolate.
- Shape Cookies: Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain soft, ensuring chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking.
Notes
- Use Dutch-process cocoa powder for a richer, smoother chocolate taste compared to natural cocoa.
- Ensure butter is softened (not melted) for proper creaming with sugars.
- For crispier cookies, bake a minute or two longer; for softer cookies, err on the shorter baking time.
- Chocolate chips are optional but enhance the texture and flavor beautifully.
- Store cookies in an airtight container at room temperature for up to one week.
