Chocolate Sugar Cookies | Soft Dutch Cocoa Cookies Recipe
Soft Chocolate Sugar Cookies | Soft Dutch Cocoa Cookies Recipe
:: Cook Me Food ::
These irresistible sugar cookies are soft and full of rich chocolate flavor. They have a slightly fudgy center and a crusted crackly surface with a little crisp around the edges. Deeply chocolatey and ideally indulgent!
You’ll need:
• 1 2/3 cup (207g) all-purpose flour (*see notes below)
• 1 tsp baking soda
• ½ tsp salt
• ¼ tsp espresso/instant coffee powder (optional but recommended)
• 1/3 cup + ¼ cup (53g) cocoa powder (preferably dutch-processed)
• ¾ cup (168g) unsalted butter (room temperature)
• 1 ¼ cup (175g) light brown sugar
• 1 medium whole egg + 1 egg yolk (room temperature)
• 1 tsp vanilla extract
• white sugar for coating (about 1/3 cup or 70g)
Makes 18 delicious cookies
* Using 2-inch cookie scoop in the video
Cool. Serve. Enjoy!
:: HELPFUL HINTS ::
* Don’t over bake these cookies. When you take them out from the oven, they should still be soft at the center. They will settle as they cool. Let them rest for 1 minute on the baking tray and transfer them in wire rack to finish cooling completely.
* Measure your flour and cocoa powder correctly. Adding too much flour or cocoa powder will result to dry and crumbly cookies when baked. Fluff your flour /cocoa powder with a spoon in the container, spooned it into your measuring cup until full, and use the back of the knife to level it off.
* For a more robust chocolate taste, you can use ground espresso instead of instant ground coffee. Or when using instant ground coffee you can use 1/2 tsp.
Happy baking!
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Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
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Equipment I used in this recipe:
MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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Broiled Chocolate Chip Cookies
Broiled Chocolate Chip Cookies
Two sticks salted butter
Two cups sugar
Tablespoon molasses
Two eggs
Tablespoon vanilla extract
Two teaspoons salt
Teaspoon baking soda
Two-and-a-half cups bread flour
12-ounce bag chocolate chips
Melt the butter completely before mixing in the sugar, molasses, eggs and vanilla until smooth. Mix in the baking soda and two cups of the flour. Add more flour until dough appears wet but is not terribly sticky. Refrigerate dough for at least 30 min.
Pre-heat oven to 375 Fahrenheit.
Form the chilled dough into balls the size of golf balls. Smash them into the shapes of hockey pucks and place them on parchment-lined baking sheets. This should yield about 18 big cookies, spread across three pans.
Turn on the broiler and broil the tops of the cookies, one pan at a time on a high rack, until golden. Return the oven to 375 on its baking mode, allow the broiler to cool for a moment, then bake the cookies for 10-12 minutes.
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I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
The Best Chewy Chocolate Chip Cookies
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Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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