Baking your own Chocolate Cookies with Cocoa and dark chocolate is not only very tasty but also a fun activity. There's nothing like the smell of freshly baked cookies filling your entire house!
Prep Time
15 Mins
Total Time:
56 Mins
Yield:
25 Cookies
What you need
Do I have to refrigerate the dough?
Yes, it's recommended to chill the dough so it's firm and when baked it keeps it shape. And you can perfectly roll small dough balls, without the dough is sticking to your hands.
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📖 Recipe
RECIPE CARD
Baking your own Chocolate Cookies with Cocoa and dark chocolate is not only very tasty but also a fun activity. There's nothing like the smell of freshly baked cookies filling your entire house!
Ingredients
- 1⅔ cup dark chocolate, chopped
- 1¼ cup all-purpose flour
- 1 tablespoon Dutch unprocessed cocoa
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick butter, soft unsalted
- ⅔ cups sugar
- ½ cup dark brown sugar
- 2 eggs, size L
- 1 teaspoon vanilla extract, or 2 teaspoons vanilla sugar
- 3 tablespoons sugar
Instructions
- Put a pan of water on the fire. Hang a heatproof bowl above the water and add the chocolate. Put the pan on low heat and let the chocolate melt in the bowl. When it has melted, remove the bowl from the water and set it aside. (au bain-Marie method)1⅔ cup dark chocolate
- Put the dry ingredients in a bowl (flour, cocoa powder, baking powder, and salt) and stir well with a fork.1¼ cup all-purpose flour, 1 tablespoon Dutch unprocessed cocoa, 1 teaspoon baking powder, ¼ teaspoon salt
- Mix the butter with both sugars to creamy (about 2 minutes mixing).1 stick butter, ⅔ cups sugar, ½ cup dark brown sugar
- Break the eggs one at a time above the bowl while mixing.2 eggs
- Add and mix in the vanilla and melted chocolate.1 teaspoon vanilla extract
- Turn the mixer low. Add the dry ingredients while you keep mixing. When everything is incorporated, stop mixing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 days.
- Preheat the oven to
375 °F or 350 °F - Line a baking sheet with parchment paper.
- Put the sugar for finishing in a bowl.3 tablespoons sugar
- Remove the dough from the refrigerator and scoop out a ball of cookie dough the size of a walnut with a tablespoon. Roll the scoop between your palms into a ball and roll it through the sugar, so every bit is coated with a thin layer of sugar.
- Place on the baking sheet. Flatten the cookies a bit with the palm of your hand. Leave enough space between the cookies because they become a bit bigger when baking.
- Bake the cookies in the oven for 11 minutes.
- Take the cookies with a spatula off the baking plate and let cool on a wire rack. Store in an airtight container until use.
Notes
1. Storage
- Dough:
- Refrigerator: Store the dough roll in the refrigerator for up to 2 days.
- Freeze: Freeze for a maximum of one month. If you choose to freeze the dough, let it thaw in the fridge before baking it.
- Cookies:
- Room temperature: Store the chocolate cookies in an airtight container for up to 5 days.
- Freezer: They will last up to 2 months in a freezer box or bag. Allow to thaw at room temperature.
Nutrition
Calories: 176kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 23mgSodium: 62mgFiber: 2gSugar: 14gVitamin A: 137IUIron: 2mg
Tried this recipe?Let us know how it was!
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