DUTCH COCOA COOKIES
These Dutch Cocoa Cookies have a crispy exterior and chewy interior. Reminiscent of Archway's Dutch Cocoa Cookies. Enjoy these with a glass of milk. Note - prep time does not include refrigeration time.
Provided by Kathy D @LifeIsGoodkd
Categories Cookies
Number Of Ingredients 9
Steps:
- 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.
- NOTES: 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.
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