When I was a kid, I could devour at least half the box of those Archway Dutch Cocoa cookies by myself. I was so excited to come across this recipe on another blog via Pinterest. The writer promised the same results, but I politely disagree. They are thinner, a little crispier on the exterior and full of more chocolaty flavor. So in a word...BETTER. I have to estimate how many the recipe actually makes since between my husband, three littles and myself...well, you know where this is going. The ingredient list is short (something I like) and the baking time is under 10 minutes (something my husband likes). I was nudged into baking them the other night but did NOT notice the recommended one hour chill time for the dough. We were really looking forward to dessert, so I just baked off 8 cookies, then chilled the rest of the dough until the next day. Each batch was as good as the next!
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup Dutch cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsalted butter, room temperature
- 2 cups granulated sugar, plus more for dipping
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 Tablespoon instant espresso powder dissolved into 2 teaspoons hot tap water
Directions:
Sift together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar and eggs on medium speed until light and fluffy, about 2 minutes. Add the vanilla and dissolved espresso, 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. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls and roll each one into sugar. Place onto prepared baking sheets about 1 1/2 inches apart. Bake until set, about 9 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Makes approximately 6 dozen
Original recipe from Martha Stewart Living, February 2000.
