These Dutch Cocoa Cookies are simply amazing! Deep, dark and chocolaty! They are slice and bake, so they are very easy!
I have been wanting to make these cookies for ages! I
rarely, or more accurately, never buy store bought cookies! There are only a handful of them that I even like. I do like shortbread and these Dutch Chocolate Cookies! Archway makes a Dutch Cocoa Cookie here in the US, which are really good! So I decided to find a recipe that looked like it was feasible! This recipe is super good! I have made several batches to date and we really like them!
The only thing that I will say about this recipe is that they rolled the dough in waxed paper and then chilled it. It does not work!! Take my word for it! The dough is so sticky, it sticks to the waxed paper and the waxed paper rips. It took me 15 minutes to get all of the waxed paper off of the first batch. The second batch, I used parchment paper, which worked better than waxed paper but still not wonderfully. The last batch I made, I wrapped the dough with the shiny side of freezer paper. This method worked the best, for sure! There is an omission in the recipe, as well. The sanding sugar needs to be sprinkled on before baking!
Since these cookies are just a slice and bake, active time on these, is literally about 15 minutes. So easy and so delicious! Another super easy cookie that I make here on BCC is Ambrosia Macaroons!
I hope you like the recipe today for Dutch Chocolate Cookies! Give them a try and let me know what you think!
Enjoy! And have fun cooking!
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Dutch Chocolate Cookies - Dutch Cocoa Cookies
These slice and bake cookies are so easy and so delicious!
- 2 1/2 stick unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3/4 cup Dutch cocoa powder
- 2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- White sanding sugar for garnish
Cream butter in mixer bowl
Add eggs and vanilla and cream.
Mix cocoa powder flour, baking soda and salt in small bowl.
Slowly add flour mixture to the wet ingredients.
Wrap in parchment paper or better yet, freezer paper, with shiny side towards the dough. Into 2 separate logs, about 2" wide. Refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F Unwrap rolled dough and slice about 1/2" thick rounds. Place about 2 inches apart on parchment lined cookie sheets. Sprinkle generously with sanding sugar before baking. Bake for 10 minutes.
Let cool on parchment for about 5 minutes, then remove to rack to cool completely.