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Dutch Chocolate Cookies

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These Dutch Cocoa Cookies are simply amazing! Deep, dark and chocolaty! They are slice and bake, so they are very easy! The Cocoa powder gives them tons of chocolate flavor, without all of the fat!

Stacked dutch chocolate cooies on white plate surrounded by piles of more cookiesPin
Dutch Chocolate Cookies

These yummy cookies are reminiscent of the old time favorite Archway’s Dutch Cocoa Cookies, one of my favorite cookies growing up.

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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!

over head image of cookies stacked on white plate sprinkled with cocoa powderPin

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!

Ingredients you need

  • unsalted butter – get in the habit of using unsalted butter for baking. It is highly superior to salted butter.
  • sugar – standard granulated sugar
  • eggs – whole, large eggs
  • pure vanilla extract – don’t use imitation vanilla
  • Dutch process cocoa powder – There are many different brands. Affiliate link shows what you need
  • flour – use all purpose flour
  • baking soda
  • salt
  • white sanding sugar – this sugar is more coarse than plain white sugar so it will give you a prettier effect.

How to make Dutch cocoa cookies – step by step

  1. Cream butter and sugar in mixer bowl.
  2. Add eggs and vanilla. Cream them together.
  3. Mix cocoa powder, flour, baking soda and salt in small bowl.
  4. Slowly add flour mixture to the wet ingredients.
  5. Wrap in plastic wrap, parchment paper or better yet, freezer paper, with shiny side towards the dough. Into 2 separate logs, about 2″ wide. place logs in the refrigerator for at least 2 hours or overnight.
  6. Preheat oven to 350°F. Unwrap rolled dough and slice into about 1/2″ thick rounds. Place the dough about 2 inches apart on parchment lined cookie sheets. Sprinkle generously with sanding sugar before baking. Bake for 10 minutes.
  7. Let cool on parchment for about 5 minutes, then remove to a wire cooling rack to cool completely.
Stacks of dutch chocolate cookiesPin

Since these Dutch cocoa cookies are just a slice and bake, active time on these, is literally about 15 minutes. So easy and so delicious!

chocolate cookies on white plate with cookie tin filled with cookies in backgroundPin

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

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dutch chocolate cookies on white plate sprinkled with cocoa powderPin

Dutch Chocolate Cookies – Dutch Cocoa Cookies

These Dutch Cocoa Cookies are simply amazing! Deep, dark and chocolaty! They are slice and bake, so they are very easy! The Cocoa powder gives them tons of chocolate flavor, without all of the fat!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 48 cookies
Calories: 100kcal
Author: Beth Neels
Cost: $4

Ingredients

  • cups unsalted butter, at room temperature
  • 2 cups Sugar
  • 2 large whole eggs
  • 1 tablespoon pure vanilla extract
  • ¾ cup Dutch process cocoa powder
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon Salt
  • White sanding sugar for garnish

Instructions

  • Cream butter and sugar in mixer bowl.
    2 cups Sugar, 1¼ cups unsalted butter, at room temperature
  • Add eggs and vanilla. Cream them together.
    2 large whole eggs, 1 tablespoon pure vanilla extract
  • Mix cocoa powder flour, baking soda and salt in small bowl.
    ¾ cup Dutch process cocoa powder, 2 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon Salt
  • Slowly add flour mixture to the wet ingredients.
  • Wrap in plastic wrap, 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.
    White sanding sugar for garnish
  • Let cool on parchment for about 5 minutes, then remove to rack to cool completely.
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Notes

These cookies are reminiscent of the popular Archway cookies. They were a favorite of mine growing up.
These cookies have no artificial flavors and high fructose corn syrup. And they have that fresh-baked taste.
Like for most cookie recipes, you want to use unsalted butter
 
General Baking Tips:
 
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
 
Always measure liquid ingredients with liquid measuring cup
 
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
 
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
 
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition

Calories: 100kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 96mg | Potassium: 30mg | Sugar: 8g | Vitamin A: 160IU | Calcium: 5mg | Iron: 0.5mg
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20 Comments

    1. Sorry for the typo. Yes, Cream the butter and sugar together in first step. I fixed the recipe card. Thanks Chrin!

  1. 5 stars
    Oh, yum! Have you tried to freeze the dough? I would like to bake a few here and there so I don’t devour the whole batch!

    1. There is no reason why this dough will not freeze. I would just cut them frozen and let them thaw a bit before baking or they won’t spread and cook properly. Thanks Sandra!

  2. 5 stars
    These look super yummy!! We don’t have Archways here in NJ so this recipe is good to have!! I wonder if you use a silicone mat if that would be best??? I will try! 🙂

  3. 5 stars
    Perfect timing Beth, I wanted to make something chocolate and only have cocoa powder, these are perfect for this raining weekend.

  4. 5 stars
    These cookies look so good! And I like your troubleshooting of the original recipe. It’s always disappointing when a recipe which should work, doesn’t.

  5. 5 stars
    These sound delicious, perfect for dunking into a tall glass of milk! I just love that they are slice and bake, too – so simple!

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