Cocoa Powder Cookie Recipes

CHOCOLATE COOKIES W/HERSHEY'S COCOA POWDER

Steps:

• Heat oven to 375°F.
• Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
• Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
• VARIATIONS:.
• CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips, Mini Chips Semi-Sweet Chocolate OR 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips to basic chocolate batter.
• MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Milk Chocolates to basic chocolate batter.
• MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint Chocolate Chips to basic chocolate batter.
• CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips to basic chocolate batter.
• CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups.
• ( 10-oz. pkg.) REESE'S Peanut Butter Chips to basic chocolate batter.
• CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS 'O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or paper-line cookie sheets.

TOP SECRET CHOCOLATE COOKIES

Steps:

• In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
• Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
• Preheat oven to 350 degrees F.
• Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
• Remove to a wire rack to cool.

COCOA POWDER COOKIES.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Make sure that the butter is at room temperature, or put the butter in the microwave for about 15 seconds just to soften it up.
• Using a mixer, cream the butter, brown sugar and granulated sugar until light and fluffy.
• Add the egg and vanilla extract and mix until combined.
• In a separate bowl, sift the flour, cocoa powder, baking soda and salt.
• Add the dry ingredients into the wet ingredients and mix until everything is incorporated and you're left with a luscious chocolate dough.
• Make truffle-sized balls and place them on a parchment lined baking sheet.
• Bake for exactly 8 minutes--no longer--no less.
• Let them cool.
• Enjoy! :).

MOIST CHOCOLATE COOKIES WITH COCOA POWDER

Steps:

• Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
• Put the flour, cocoa powder and baking soda in a small bowl and mix well. Set aside.
• Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside to cool.
• Place the sugar in a big bowl and add the butter, mix well. Then add in the egg and vanilla, stir until combined.
• Add the flour mixture in 2 batches and stir until all combined well.
• Roll the dough into 52-53 gram (2 and ½ tablespoon) balls and place them on the baking sheet. Alternatively, you can divide the dough equally into 10 pieces and roll each into a ball.
• Bake for 8-11 minutes or until the cookies are slightly set. The top of the cookies shouldn't be wet but soft. They will be too soft to handle. Remove the cookies from the oven so that they can keep their moistness. Let them cool on the baking sheet for 10 minutes or until the bottom of the cookies are firm enough. The cookies will be a little bit puffy. You can slightly press the cookies with the back of a spoon.

CHEWY CHOCOLATE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

CHOCOLATE COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

FUDGY CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
• In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
• Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
• Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
• Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
• Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

CHOCOLATE CRINKLES II

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

CHOCOLATE WAFER COOKIES

Steps:

• Enjoy!