Name: Dutch Cocoa Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 1/4 cups granulated sugar; 1/2 cup brown sugar (packed); 2 large eggs; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 3/4 cup Dutch-process cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup semisweet chocolate chips (optional)

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If you’re searching for the ultimate chocolate indulgence, Dutch Cocoa Cookies are about to become your new go-to treat. These cookies stand out with their deep cocoa flavor, gorgeous dark color, and impossibly soft centers. Every bite delivers a perfect blend of rich Dutch-process cocoa and buttery sweetness, plus melty chocolate chips if you choose to go all in. Whether you’re baking for a crowd or just spoiling yourself, Dutch Cocoa Cookies instantly satisfy any chocolate craving and leave your kitchen smelling absolutely heavenly!

Dutch Cocoa Cookies Recipe - Recipe Image

Ingredients You’ll Need

There’s a beautiful simplicity to Dutch Cocoa Cookies, and each ingredient pulls its own delicious weight. From pantry staples to that unmistakable Dutch cocoa powder, everything here is easy to find and comes together for legendary results.

Unsalted butter (1 cup, softened): Provides tenderness and that crave-worthy chewy texture.
Granulated sugar (1 1/4 cups): Adds sweetness and helps the cookies bake up with crisp edges.
Brown sugar, packed (1/2 cup): A touch of moisture and caramel notes for a softer, richer cookie.
Large eggs (2): Help bind the dough and keep the interior soft and luscious.
Vanilla extract (1 teaspoon): Rounds out the chocolate flavor and brings a subtle warmth.
All-purpose flour (1 3/4 cups): The sturdy base that balances out the wet and dry ingredients.
Dutch-process cocoa powder (3/4 cup): The star of the show, delivering an intense color and smooth, rich chocolate taste.
Baking soda (1 teaspoon): Gives lift and a tender crumb – don’t skip it!
Salt (1/2 teaspoon): Enhances all the flavors and keeps the sweetness in check.
Semisweet chocolate chips (1 cup, optional): For those who want bursts of gooey chocolate in every bite.

How to Make Dutch Cocoa Cookies

Step 1: Prep Your Pans and Oven

First off, set your oven to 350°F (175°C), so it’s ready when you are. Line two baking sheets with parchment paper—this keeps your cookies from sticking and makes cleanup a breeze.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar. Keep mixing for about 2–3 minutes until the mixture looks light and fluffy—this creates those dreamy, chewy centers Dutch Cocoa Cookies are famous for.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, letting each one get fully incorporated before adding the next. Stir in the vanilla extract, and marvel at how the dough takes on a magical aroma already!

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. This makes sure the cocoa powder is evenly dispersed and helps avoid any lumps in your final dough.

Step 5: Combine Wet and Dry Mixtures

Slowly add the dry mixture to the wet ingredients, stirring just until combined. Try not to over-mix; you want the cookies to stay soft and tender. If you’re using chocolate chips, fold them in now—it’s totally worth it for extra chocolatey bliss!

Step 6: Shape and Bake

Scoop out tablespoon-sized mounds of dough and place them on your prepared pans, keeping them about 2 inches apart so they have room to spread. Bake for 10–12 minutes, until the edges look set but the centers remain slightly soft. Trust the process—the centers will finish setting up as they cool.

Step 7: Cool and Enjoy

Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack. This little rest helps the cookies firm up while staying soft inside, ensuring the iconic Dutch Cocoa Cookies texture in every bite.

How to Serve Dutch Cocoa Cookies

Garnishes

Once out of the oven, Dutch Cocoa Cookies are irresistible on their own—but a sprinkle of flaky sea salt, a dusting of powdered sugar, or a drizzle of melted white chocolate can take them up a notch for special occasions.

Side Dishes

Nothing pairs with these cookies quite like a cold glass of milk or a hot espresso. If you’re feeling festive, serve them alongside fresh berries or a scoop of vanilla ice cream for an effortless dessert platter.

Creative Ways to Present

Stack these beauties in a pretty jar with a ribbon for gifting, sandwich them around your favorite ice cream, or crumble them over yogurt for a decadent breakfast treat. Dutch Cocoa Cookies can easily steal the show at bake sales, potlucks, or cozy family movie nights!

Make Ahead and Storage

Storing Leftovers

Place cooled Dutch Cocoa Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days—perfect for a sweet bite whenever the craving strikes.

Freezing

If you want to make them ahead, both baked cookies and unbaked dough freeze beautifully. Just pop cooled cookies in a freezer bag for up to 2 months, or freeze scooped dough balls and bake fresh as needed.

Reheating

For that straight-from-the-oven experience, warm leftover cookies in the microwave for 10–15 seconds. If baking from frozen dough, simply add an extra minute or two to the usual bake time—no thawing required!

FAQs

Can I use regular cocoa powder instead of Dutch-process?

You can, but Dutch-process cocoa gives Dutch Cocoa Cookies their distinctive dark color and smooth flavor. Natural cocoa will produce a lighter cookie with a slightly tangier taste, so the swap will change both appearance and flavor.

Why do my cookies sometimes come out dry?

Overbaking is the usual culprit! Always pull them from the oven when the edges are set but the centers still look soft—residual heat will finish the job and keep them chewy. Also, be sure to measure your flour correctly (spoon and level works best).

Can I make Dutch Cocoa Cookies without the chocolate chips?

Absolutely! The chocolate chips are optional, so feel free to skip them for a classic, pure chocolate experience. You can also swap for nuts, white chocolate, or even dried fruit for a twist.

Is it really necessary to chill the dough?

Chilling the dough deepens the flavor and makes the cookies extra thick and rich, but it’s not required. If you have the time, let the dough rest in the fridge for about 30 minutes—you’ll notice the difference!

How do I get perfectly round cookies?

If you want bakery-style Dutch Cocoa Cookies, gently swirl a round cookie cutter around each cookie as soon as they come out of the oven. This neat trick “corrals” the edges and gives you picture-perfect rounds every time.

Final Thoughts

There’s something magical about sharing a fresh batch of Dutch Cocoa Cookies—whether they’re for a holiday tray, a late-night snack, or a moment of self-care. This recipe is full of personality and rich chocolate flavor, so why not grab your mixing bowl and experience these cookies for yourself? Happy baking!

Dutch Cocoa Cookies Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich, chocolatey goodness of these Dutch Cocoa Cookies. Soft, chewy, and packed with cocoa flavor, these cookies are perfect for satisfying your sweet cravings. Enjoy them with a glass of cold milk or a hot cup of coffee!

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter (softened)
1 1/4 cups granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Additional:

1 cup semisweet chocolate chips (optional)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Prepare Dry Ingredients: In a separate bowl, whisk together the flour, Dutch cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips if using.
Bake the Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.