• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Breakfast
  • Dinner
    • Low-Carb
    • Healthy
    • Side dish
    • Slow cooker
  • Finger foods
    • Party favorites
  • Kids and Baby Food
  • Dessert

Magda's Recipes

Where you don't have to scroll through random ramblings to get to the actual ingredent list.

2 Dessert

Dutch Cocoa Cookies

Yields:
36 cookies
Prep time:
15 minutes
Cook time:
10 minutes
Total time:
25 minutes

Ingredients

  • 1 cup unsalted butter room temperature
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup dutch cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar for rolling

Directions

  • In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
  • In a separate bowl, sift together the flour, dutch cocoa, baking soda, and salt.
  • Gradually stir dry ingredients into butter mixture until just combined.
  • Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
  • Preheat oven to 350 degrees.
  • Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls. Roll balls in granulated sugar.
  • Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until cookies begin to crack on top. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Source: The Toasty Kitchen
2

Categories: Dessert

Previous Post: « Cheesecake-Stuffed Strawberries
Next Post: Sugar-free banana muffins »

Copyright© 2023 · Site by Magda Sicknick · Built with Recipe Blocks WordPress Plugin