Print

Moist Chocolate Cookies with Cocoa Powder Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

These moist chocolate cookies made with cocoa powder are the perfect treat to satisfy your chocolate cravings. They feature a soft and moist center with crispy edges, making them irresistibly delicious.

Ingredients

Dry Ingredients

  • 140 g (1 cup) all-purpose flour (dip and sweep method)
  • 50 g (½ cup) cocoa powder
  • ½ teaspoon baking soda

Wet Ingredients

  • 150 g (⅔ cup) unsalted butter
  • 175 g (½ cup and ⅓ cup) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cocoa powder, and baking soda thoroughly. Set this mixture aside.
  3. Melt Butter: Melt the unsalted butter in a small pan over medium heat until it is halfway melted. Remove from heat and stir until fully melted. Allow it to cool slightly.
  4. Combine Sugar and Butter: In a large bowl, add the granulated sugar and melted butter. Mix well to combine.
  5. 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.
  6. Add Flour Mixture: Add the dry ingredients in two batches to the wet ingredients, stirring well each time until fully incorporated.
  7. Form Cookie Dough Balls: Divide the dough into 10 equal pieces (approximately 52-53 grams or 2 and a half tablespoons each) and roll each piece into a ball. Place the dough balls evenly spaced on the prepared baking sheet.
  8. Bake the Cookies: Bake in the preheated oven for 8-11 minutes, or until the cookies are slightly set. The tops should not look wet but can be soft. The cookies will be too soft to handle right out of the oven, which helps maintain moisture.
  9. Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes, or until the bottoms are firm enough to handle. The cookies may remain somewhat puffy. Optionally, press them slightly with the back of a spoon to flatten them gently.

Notes

  • You can click here for dip and sweep method if you use cup measurements.
  • The calorie information above is an estimate that is provided by an online nutrition calculator.

Find it online: https://bitezly.com/moist-chocolate-cookies-with-cocoa-powder-recipe/