Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Chocolate Cookies Recipe & Video

Printer Friendly Page

Pin It

Reach for this Chocolate Cookie when that next chocolate craving hits. This rich and buttery tasting Chocolate Cookie is adapted from a recipe in Regan Daley's 'In the Sweet Kitchen' and combines the subtle flavor of Dutch-processed cocoa powder with sweet white chocolate chips. While perfect with a tall glass of cold milk, its soft texture makes it the perfect cookie for filling with ice cream so you have your own homemade ice cream sandwiches.

Once you have made the chocolate cookie dough, if you do not want to bake the cookies right away, you can freeze it. In fact, this dough freezes beautifully which means you can then enjoy freshly baked cookies on demand. Shape the dough into 1 inch (2.5 cm) balls, place on a parchment lined baking sheet and put in the freezer until the cookies are frozen. Remove the baking sheet from the freezer, place the frozen cookie balls in a freezer bag, and return to the freezer. When you want these cookies, simply place the cookie balls on a parchment lined baking sheet, preheat the oven, and then bake as directed.

If you are not familiar with Dutch-Processed or Alkalized Unsweetened Cocoa Powder it is cocoa that has been treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used.  It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.   Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients.  Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.

Related Recipes You May Like

Chocolate Chunk Cookies

Chocolate Wafers

Chocolate Mint Shortbreads

Chocolate Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Fudge Cookies

Chocolate Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes).  Add the egg and vanilla extract and beat until incorporated.  First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture.  Mix just until incorporated.  Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges.  Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely. 

Makes about 24 - 3 inch round cookies.

View comments on this recipe on YouTube

Chocolate Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (105 grams) light brown sugar

1/4 cup (50 grams) white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup (130 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon salt

1 1/2 cups (260 grams) white chocolate chips or chunks

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC