Rich, indulgent cookies made with Dutch-process cocoa, these Dutch Cocoa Cookies are a chocolate lover’s dream. They’re soft, slightly chewy, and packed with deep chocolate flavor. Perfect for dessert, a quick snack, or paired with a cup of coffee or milk.
Why You’ll Love This Recipe
The Dutch-process cocoa gives the cookies a rich, intense chocolate flavor.
They come together quickly and require no chilling time.
The option to add chocolate chips makes them extra indulgent.
Perfectly soft with slightly crisp edges for a delightful texture.
Great for satisfying a chocolate craving or sharing with loved ones.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
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
1/2 cup chocolate chips (optional)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes.
Add the egg and vanilla extract, mixing until fully combined.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
Fold in the chocolate chips if you’re using them.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the edges are set but the centers remain slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: Makes 18 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Variations
Double Chocolate Delight: Add white chocolate chips for contrast.
Nutty Twist: Stir in chopped pecans, walnuts, or almonds for added crunch.
Spicy Chocolate: Add 1/4 teaspoon of cayenne pepper or ground cinnamon for a hint of warmth.
Gluten-Free: Use a 1:1 gluten-free flour blend to make them gluten-free.
Dairy-Free: Replace butter with a dairy-free alternative and use dairy-free chocolate chips.
Storage/Reheating
Storage: Keep the cookies in an airtight container at room temperature for up to 5 days.
Freezing: Store baked cookies in a freezer-safe container for up to 3 months. Defrost at room temperature before enjoying.
Reheating: Warm cookies in the microwave for 5-10 seconds to make them taste freshly baked.
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FAQs
Can I use natural cocoa powder instead of Dutch-process cocoa?
I recommend Dutch-process cocoa for its smooth flavor, but natural cocoa can be used. The cookies may have a slightly tangier taste.
Can I chill the dough before baking?
Yes, chilling the dough for 30 minutes can enhance the flavor and make the cookies slightly thicker.
Can I make these cookies without chocolate chips?
Absolutely. The cookies are rich and delicious on their own, but chocolate chips add an extra layer of indulgence.
How do I prevent the cookies from spreading too much?
Ensure your butter isn’t too soft and avoid overmixing the dough. You can also chill the dough briefly before baking.
Can I double the recipe?
Yes, this recipe doubles easily. Just ensure you bake in batches if you don’t have enough baking sheets.
Conclusion
These Dutch Cocoa Cookies are a decadent treat that’s quick and easy to make. Whether you’re baking for a special occasion or just craving a chocolatey snack, they’re sure to impress. Try them as-is or experiment with one of the fun variations to create your perfect cookie. Happy baking.
📖 Recipe:
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Dutch Cocoa Cookies
- Total Time: 22 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Indulge in rich and chocolatey Dutch Cocoa Cookies, made with Dutch-process cocoa for an intense, velvety flavor. Perfect for dessert, a quick snack, or pairing with coffee or milk, these soft and chewy cookies are a chocolate lover’s dream.
Ingredients
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
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
1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and creamy (2-3 minutes).
- Mix in the egg and vanilla extract until fully combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in chocolate chips, if using.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra indulgence, add white chocolate chips or nuts.
Chilling the dough for 30 minutes can enhance the flavor and texture.
Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 135 kcal
