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You are here: Home / chocolate / Chocolate Sugar Cookies Made With Dutched Cocoa

Chocolate Sugar Cookies Made With Dutched Cocoa

November 23, 2009 By Laura 10 Comments

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Chocolate Sugar Cookies made with Dutched Cocoa

Chocolate Sugar Cookies made with Dutched Cocoa are the perfect canvas for a high quality Dutched cocoa, chewy and gently bittersweet. These pictures and notes were updated in September 2019.

Chocolate Sugar Cookies made with Dutched Cocoa

I have had a conflicted relationship with Valrhona cocoa powder. I mean, people whose baking I respect worship this stuff, so what the heck is wrong with me, a chocolate connoisseur, that I consistently prefer a natural cocoa powder like Scharffenberger? [Update 9/2019: I used to consider this a confusing flaw. Now I just know I prefer natural cocoa, which to me has a stronger chocolate flavor. I have learned to love Dutched cocoa in some preparations though.] Dutched cocoa brownies do not taste like brownies to me, but natural cocoa based brownies are my favorite brownie. Whatever the reason, I have never cared much for any Dutched cocoas in baked goods (as far as I can remember these Dark Chocolate Cupcakes are the sole exception–but they also have chocolate in them).


I have been itching to bake something, preferably with the kids, but knew I did not want more sweets in the house since I still have citrus shortbread from my Christmas cookie experimenting the previous week (that recipe to come when I am sure it is perfected). When the Giant Chocolate Sugar Cookies arrived in my (email) mailbox, I thought they looked perfect: simple with a wide appeal (chocolate plus homemade plus sugar cookie), I figured we would make them and send them into John’s work.


Well, to John’s co-workers who may be reading this all I can say is: Sorry!

Chocolate Sugar Cookies made with Dutched Cocoa

I updated these photos in September 2019. The colors of the cookies vary slightly due to using different Dutched cocoas (result: I know I prefer Valrhona!). Any pictures with am aqua table background are the updated photos.

Loaded with a half cup of Valrhona cocoa powder, these cookies are to die for. Radically different from any other chocolate cookie I have made, probably because of the Dutched cocoa powder which I normally avoid, these cookies are unique and addictive.

Chocolate Sugar Cookies made with Dutched Cocoa
I followed the recipe quite closely, but I tried mixing in mini chocolate chips and sprinkling coarse sugar on the cookies [in 2019 I also added coarse sea salt, which we loved]. Neither of these changes were strictly necessary, but I do think both upped the ante even more, making these cookies just perfect. I also made the cookies smaller than Martha calls for, mostly because I do not have a big enough scoop–but I tried a perfect scoop, a rounded scoop, and 2 scoops, with my size-24 disher–I liked the results of rounded scoops the best and adjusted the baking times accordingly.

Print
Chocolate Sugar Cookies

Very closely adapted from Martha Stewart. Having made this recipe twice, I believe a good quality cocoa powder really makes a difference here. I definitely recommend Valrhona the most of the Dutched cocoas I have tried.

Course: Dessert
Cuisine: Cookies
Keyword: chocolate, Dutched cocoa
Ingredients
  • 1 1/2 cups (190 AP flour
  • 1/2 cup good-quality unsweetened Dutch-process cocoa powder–I used Valrhona
  • 1 t baking powder
  • 1/2 t salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 large egg
  • 1 1/2 t vanilla extract
  • 1/2 cup mini chocolate chips optional
  • coarse sugar for sprinkling on cookie dough optional
  • coarse sea salt, optional, for sprinkling
Instructions
  1. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.

  2. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Scrape sides and bottom of the bowl and add sugar. Beat again until light and fluffy. Repeat scraping as needed.

  3. Add egg and vanilla; mix until creamy. Reduce speed to low. Add the flour mixture in 2 additions (scrape in between them) and mix until just combined. Fold in the mini chocolate chips by hand.

  4. Cover dough with plastic wrap and let chill in the fridge for 30 or more minutes.

  5. Preheat the oven to 375 F.

  6. Using a 2 inch ice cream scoop or size-24 disher, drop dough onto baking sheets lined with parchment paper, 6 cookies per sheet. Using your hand, quickly and gently pat them slightly flat. Sprinkle coarse sugar (I used Swedish pearl sugar in the later pics) on top of the cookie dough and coarse sea salt if desired (the later pictures have sea salt).

  7. Bake until edges are firm, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.

 

Looking for a collage to pin?

Chocolate Sugar Cookies made with Dutched Cocoa

Filed Under: chocolate, cocoa, cookies Tagged With: chocolate, cocoa, cookies, dutch cocoa, Dutched cocoa, sugar cookies

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Comments

  1. Amanda says

    November 23, 2009 at 10:23 am

    I adore dark chocolate everything, bet these were wonderful!

    Reply
  2. That Girl says

    November 23, 2009 at 12:07 pm

    Wanna hear a secret? I can't tell the difference between "natural" and "dutch" cocoa powder. I just use whatever I have on hand.

    Reply
  3. Grace says

    November 23, 2009 at 7:49 pm

    wowza, those are thin! i like it–the thinner they are, the more chocolate gets packed into each delicious bite. this is love.

    Reply
  4. Gloria Bonde says

    November 23, 2009 at 8:10 pm

    Wow on those cookies – I was awarded a Best Blog and I have a Best Blog Award for you on my blog at: http://www.ahealthygardener.com

    Reply
  5. lk (Healthy Delicious) says

    November 23, 2009 at 9:31 pm

    these look like perfection!

    Reply
  6. sexandthecitys says

    November 25, 2009 at 6:29 pm

    My mouth is watering…great blog

    Reply
  7. Jessie says

    December 2, 2009 at 5:28 pm

    I love dark chocolate! I can imagine these cookies are very rich and yummy

    Reply
  8. Claudia says

    December 3, 2009 at 10:34 am

    What chocolatey-goodness. You have me sold. I do wait for the expensive cocoa poders to go on sale – they do about twice a year – I feel like it's liquid gold.

    Reply
  9. Jennifer says

    March 28, 2010 at 9:23 am

    I made theses today. Although one sheet melted into one big cookie, my other sheet came out great. They were perect, I did however sprinkle vanilla sugar on top before cooking. Absolutely fabulous.

    Reply
  10. DeniseNCC1701 says

    February 19, 2011 at 6:46 pm

    I was web-browsing looking for a way to use up leftover Valrhona cocoa from the holiday time, and came across this. AWESOME! I used the shortening part instead of the melted butter, and the cookies didn't spread out too much. Amazing stuff. I'm very thankful!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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