Dutch Cocoa Cookies

25 Jan



Sometimes a pair of shoes can really make or break your day. My shoes broke me today. Most of the time, when I come home exhausted, I can make something happen in the kitchen if I resist the urge to sit first. Stop at the store on the way home, walk in the door and get things cooking. DO NOT LOOK AT COUCH. I was fairly productive this week in the dinner department, even accomplishing some recipes I usually only tackle on weekends. But today all I really wanted was a slice of pizza and these cookies for dessert. The radio said its the coldest week in New York in 17 years, so getting out of the car and into the pizza place didn’t happen. And if it weren’t for the shoes I wore today, I would be making these cookies instead of just drooling over the pictures. If you were more sensible in your wardrobe choices today and you have some energy this Friday night, you should make these. They are the perfect combination of crunchy on the outside and chewy on the inside with just enough chocolate flavor to warm you up.

Dutch Cocoa Cookies
Adapted from Grammy’s Chocolate Cookies – MarthaStewart.com

  • 2 cups all-purpose flour
  • 3/4 cup Dutch cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • coarse sugar for dipping


  1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter,  sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
  3. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or grease lightly. Roll dough into 2 inch balls. Dip top of each ball into coarse sugar. Place on prepared baking sheets about 2 inches apart. Bake until set on edges, about 8 -10 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

2 Responses to “Dutch Cocoa Cookies”

  1. Ellen January 25, 2013 at 11:56 pm #

    These cookies look so goooooood!!! I just got a new stove/oven and I think I’m going to christen my new oven with these cookies this weekend! Thanks!!

    • lemreg January 27, 2013 at 2:43 pm #

      They are soo good Ellen! Congrats on your new stove!!

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