Moist Chocolate Cookies with Cocoa Powder Recipe
These Moist Chocolate Cookies are rich, soft, and made with cocoa powder for an intense chocolate flavor. Perfectly balanced with a tender crumb, they bake up soft and slightly puffy, maintaining a delightful moistness that melts in your mouth. Ideal as an everyday treat or to share with friends and family.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 140 g (1 cup) all-purpose flour (dip and sweep method)
- 50 g (1/2 cup) cocoa powder
- ½ teaspoon baking soda
Wet Ingredients
- 150 g (2/3 cup) unsalted butter
- 175 g (1/2 cup and 1/3 cup) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. Set aside.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cocoa powder, and baking soda. Stir well to ensure the ingredients are evenly distributed. Set aside.
- Melt Butter: Place the unsalted butter in a small pan over medium heat and melt it until it is halfway melted. Remove from heat and continue stirring until fully melted. Allow the melted butter to cool slightly before using.
- Combine Sugar and Butter: In a large bowl, add the granulated sugar and pour in the melted butter. Mix well to combine the ingredients thoroughly.
- Add Egg and Vanilla: To the sugar and butter mixture, add the large egg and pure vanilla extract. Stir until the mixture is fully combined and smooth.
- Incorporate Dry Ingredients: Add the flour mixture in two batches to the wet ingredients. Stir each batch until fully incorporated, ensuring the dough is smooth without overmixing.
- Shape Cookies: Divide the dough into 10 equal portions, approximately 52-53 grams or 2 and ½ tablespoons each. Roll each portion into a ball and place on the prepared baking sheet, spaced evenly to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 8-11 minutes. The cookies should be slightly set with tops that are soft but not wet. They will be very soft to touch when removed.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 10 minutes until the bottoms are firm enough to handle. This resting helps preserve the moist texture and prevents breaking. Optionally, slightly press the cookies with the back of a spoon if desired to adjust their shape.
Notes
- Use the dip and sweep method for measuring flour to avoid overpacking and ensure accurate measurement.
- Do not overbake the cookies; they should remain soft and moist, with slightly puffy tops.
- Cooling on the baking sheet is essential to firm up the cookies without drying them out.
- For more intense chocolate flavor, consider using Dutch-processed cocoa powder.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
