Softcocoacookies Recipes

SOFT CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350° for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.

SOFT COCOA COOKIES

Steps:

• Cream butter and brown sugar;add egg.
• Sift dry ingredients and add to butter/sugar mixture alternately with milk.
• Add vanilla.
• Drop by spoonfuls on ungreased cookie sheet.
• Bake 8-12 minutes at 400°F; do not overbake.
• Ice with chocolate icing, if desired.

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.

SOFT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
• Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
• Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.

FLUFFY COCOA COOKIES

Steps:

• Directions: Prep Time: 15 mins Cook Time: 8-12 mins Total Time: 25 mins 1) Cream butter, brown sugar, and egg together with blender. 2) Sift dry ingredients and pour milk and vanilla into butter/sugar mixture. 3) When creamy, drop spoonfuls of batter on ungreased cookie sheet. 4) Bake 8-12 minutes at 400°F; do not overbake. 5) Let cookies cool until room temp. on baking sheet then transfer to cookie rack 6) Ice with chocolate icing or cover with powdered suger, if desired. Read more: http://www.food.com/recipe/soft-cocoa-cookies-55326?mode=us&scaleto=48.0&st=null

SOFT EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
• Line 2 trays with baking / parchment paper.
• Whisk the flour, salt and baking soda in a bowl.
• Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
• Whisk to finish melting the butter. (Note 2)
• Add brown and white sugar, whisk energetically for 15 seconds.
• Add egg, yolk and vanilla, whisk well for 15 seconds.
• Add flour mixture and mix until flour is almost fully incorporated.
• Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
• Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)
• LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2" apart - 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
• SMALL COOKIES (26 - 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75" apart, top with choc chops.
• Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
• Cool on the tray - they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!

HOT COCOA COOKIES

Steps:

• In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
• Add the cooled chocolate mixture and blend until just combined.
• While mixing, add the flour mixture slowly and blend until just combined.
• Scrape down the sides of the bowl, then cover the dough and refrigerate at least 1 hour. The dough should be firm. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
• Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
• Bake cookies about 12 minutes.
• While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
• Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
• Allow icing to set up about 30 minutes before serving.

{COPYCAT} ARCHWAY DUTCH COCOA COOKIES

Steps:

• Heat oven to 350 degrees.
• Combine flour, cocoa, baking soda, and salt. Stir and set aside.
• Using a mixer combine the butter and sugar until creamed. Add eggs. Mix together. Stir in vanilla. Add flour mixture a little at a time until completely incorporated.
• Wrap the dough in plastic wrap and chill until firm, 1-2 hours.
• Roll the dough into 1 1/2 inch balls. Pour 1/3 cup sugar into a small bowl or rimmed dish.
• Roll each ball in sugar to completely coat.
• Bake for 11-12 minutes until set in the middle. Move to a cooling rack after 1-2 minutes.

SOFT COCOA COOKIES

Steps:

• Preheat oven to 375°F
• Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
• Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
• Beat eggs lightly and add them to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla.
• Reduce speed to low and mix in flour mixture until just blended.
• Stir in chips.
• Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart. Flatten mounds into 3-inch rounds using moistened palm of your hand.
• Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.