Dutch Cocoa Cookies are rich and chewy, with a crunchy sugar coating. These chocolate cookies are reminiscent of Archway's Dutch Cocoa Cookies.
Keyword dutch cocoa cookies
Prep Time 15minutes
Cook Time 10minutes
Resting Time 1hour
Total Time 1hour25minutes
1cupunsalted butterroom temperature
2cupsall purpose flour
1/3cupgranulated sugarfor rolling
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.
Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.