27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 
Subscribe Now
 

Chocolate Cookies Recipe & Video

Printer Friendly Page

Pin It

Reach for this Chocolate Cookie when the next chocolate craving hits. This rich and buttery tasting Chocolate Cookie is adapted from Regan Daley's 'In the Sweet Kitchen' and combines the subtle flavor of Dutch-processed unsweetened cocoa powder with lots of chocolate chips. While perfect with a tall glass of cold milk, its soft texture makes it the perfect cookie for filling with ice cream for homemade ice cream sandwiches.

Once you have made the chocolate cookie dough, if you do not want to bake the cookies right away, you can freeze them. To freeze, place the formed cookies on a parchment lined baking sheet, and put in the freezer until the cookies are frozen. Remove the baking sheet from the freezer, place the frozen cookies in a freezer bag, and return to the freezer. When you want to bake off the cookies, simply place the frozen cookies on a parchment lined baking sheet, preheat the oven, and then bake. You may have to add a few minutes to the baking time.

If you are not familiar with Dutch-Processed or Alkalized Unsweetened Cocoa Powder it is cocoa that has been treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it is used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. Dutch Processed cocoa powder has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Valrhona, and Pernigotti are some popular brands.

Related Recipes You May Like

Chocolate Chunk Cookies

Chocolate Wafers

Chocolate Mint Shortbreads

Chocolate Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Fudge Cookies

Chocolate Cookies: Preheat your oven to 350 degrees F (180 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla extract and beat until thoroughly combined. Scrape down the sides and bottom of your bowl as needed. Add the egg and beat until incorporated. 

Whisk, or sift together the flour, cocoa powder, baking powder, and salt and then add to the butter and egg mixture.  Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 2 tablespoons (40 grams) of batter on the prepared baking sheet, spacing about 3 inches (7.5 cm) apart.

Bake for approximately 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Rotate your baking sheet from front to back about halfway through baking. Remove from oven and let cookies cool on the baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely. 

Makes about 17 cookies.

View comments on this recipe on YouTube

Chocolate Cookies:

1/2 cup (113 grams) unsalted butter, at room temperature

1/3 cup (70 grams) light brown sugar (firmly packed)

1/4 cup (50 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

1 large (50 grams) egg, at room temperature

1 cup (130 grams) all purpose flour

1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder

1/2 teaspoon (2 grams) baking powder

1/4 teaspoon (1 gram) salt

1 1/2 cups (260 grams) chocolate chips (white, semi sweet, bittersweet, and/or milk)

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC