I began a search for this cookie recipe a few years ago when I was reminded of Archway’s Dutch Cocoa Cookies. Did anyone else have these as a child? I adored them, and who wouldn’t? A soft, chocolate cookie covered in sugar – yes, please!
In my search, I came across this recipe by Martha Stewart for Grammy’s Chocolate Cookies. Anything made by Martha must be perfection, right? I made a batch, and from the first taste I was instantly taken back to childhood. What is it about nostalgia? One taste or smell and you’re 8 years old again, joyfully snacking on a cookie after school with a tall glass of milk. This cookie is soft and sweet, with rich chocolate flavor. It might not be an exact replica of Archway’s version, but it certainly comes close.
The Dutch Cocoa Cookie is now in my regular rotation. It’s so popular that I make it every year for Christmas (I double or triple the recipe for the holidays). It goes on cookie trays, in gift boxes, and in shipments to family in other states. Let me tell you, when a cookie makes it to my Christmas tray and stays in the rotation? That’s when you know you’ve made it as a cookie.
- 1 and 1/4 cups unsalted butter room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3/4 cup dutch cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar for rolling
In a large bowl, cream together the butter and sugar and beat until fluffy (about 1 minute). Add the egg and vanilla. Beat for another 2 minutes until well combined.
In a separate bowl, sift together the flour, dutch cocoa, baking soda, and salt.
Gradually stir dry ingredients into butter mixture until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
Preheat oven to 350 degrees.
Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1 tablespoon scoop or shape by hand into 1 inch balls. Roll balls in granulated sugar.
Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 8-10 minutes, or until cookies begin to crack on top. Allow to cool for 5 minutes before removing to a wire rack to cool completely.