These Dutch Cocoa Cookies are rich and decadent, with a crispy exterior and chewy interior. Reminiscent of Archway’s Dutch Cocoa Cookies. Best enjoyed with a glass of milk.
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.
While it might not be an exact replica of Archway’s version, it certainly comes close.
2019 Update: I have since updated this recipe, and it now differs from Martha’s original recipe. However, I did use her recipe as a reference, and will continue to reference her recipe as an inspiration for mine.
Recipe changes?
I originally posted my Dutch Cocoa Cookies recipe back in 2017. In fact, it was one of my first recipes on The Toasty Kitchen! Since then, I’ve learned more about baking and felt that this recipe was in need of an update.
First, I reduced the amount of butter and sugar in the dough. I found that this didn’t affect the flavor at all, and it helped the cookies spread slightly less.
Second, I decided to use my medium cookie scoop for this recipe, which is my favorite cookie size. If you plan to make cookies with any consistency, I urge you to invest in a medium cookie scoop.
Your cookies will all be perfectly sized, and your hands won’t get messy from rolling dough into balls. I also love to use my small cookie scoop for making party trays or Christmas cookies.
Small cookies tend to go over well during the holidays. I think it’s because they feel less indulgent. You also won’t feel so bad for eating three or four at a time!
Baking Soda?
Baking Soda?Yes, this recipe calls for baking soda. Previously, I didn’t understand why Martha included baking soda alongside dutch cocoa. After all, it does not have the acidity of regular cocoa powder.
You need to use acidic ingredients alongside baking soda so that your cookies will rise. However, dutch cocoa cookies are not meant to rise!
These cookies should spread thin when baking, with a crispy outside and a chewy inside. Just like an Archway cookie.
But guess what? Baking soda helps the cookies to spread, and also gives them that crispy exterior. Check out this post with more details – Baking Soda vs. Baking Powder.
These Dutch Cocoa Cookies are one of my all-time favorite cookie recipes. It’s so popular that I make it every year for Christmas and double or triple the recipe.
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 it’s good.
Another favorite? My Dark Chocolate Hot Cocoa Cookies. I love a cookie with a surprisingly simple presentation! Plus, the chocolate cookie is amazingly rich, chewy, and soft.
Dutch Cocoa Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1.5 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
Instructions
- In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
- 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 1.5 tablespoon scoop or shape by hand into 1.5 inch balls. Roll balls in granulated sugar.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until cookies begin to crack on top. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Just a heads up, Dutch cocoa powder is made from regular cocoa treated with an alkaline solution to bring the natural acidity of the cocoa to a neutral pH. This is what gives dutch cocoa its darker color and increased richness, but it also means using baking soda in this recipe won’t actually provide a lot of leavening, if any at all without some other acid. Baking powder might be a better option to give these cookies some lift.
Hi there, thanks for visiting my site! This is Martha Stewart’s recipe for Grammy’s Chocolate Cookies, so I did not alter the recipe’s ingredients in any way. I did some research on her reasons for using baking soda instead of baking powder but could not find any information. This recipe’s cookie should be thin and chewy, with a crispy exterior. If you’re looking for a chocolate cookie with more lift, I do have a recipe for https://thetoastykitchen.com/dark-chocolate-hot-cocoa-cookies/ Hot Cocoa Cookies that can be made without the marshmallows on top. This recipe uses natural cocoa powder and baking soda, which is a better pairing if you’re looking for a fluffier cookie.
as per the baking soda and baking powder issue. , there are over 2 dozen recipes online for dutch cocoa cookies, all use baking soda with no mention of baking powder. besides, cookies are not supposed to rise the way muffins or bread does