These Archway Dutch Cocoa Cookies are perfect for cosy evenings or tea times. They are soft, chewy, and full of rich chocolate flavour. The recipe uses a special secret that makes them perfectly chewy. It includes brown and granulated sugar, butter, flour, eggs, baking soda, salt, and Dutch process cocoa.
To start making these Archway Dutch Cocoa Cookies, first melt the butter. Then mix in the sugars, vanilla, and salt. Next, add the egg and yolk, and then the dry ingredients. Chill the dough for 20 minutes. Scoop rounds onto a greased cookie sheet, roll in sugar, and bake for 12 minutes at 350ºF. They’re best when fresh or kept in an airtight container.
This recipe makes 16 to 18 delicious cookies. 71 users have given it rave reviews, an amazing 4.9 out of 5 stars. The mix of Dutch cocoa, brown sugar, and other top ingredients creates a heavenly cookie. Whether for a cosy night in or with tea, they’re sure to satisfy your sweet tooth. Try this Archway Dutch Cocoa Cookies Recipe today!
To get the perfect chewy texture in chocolate sugar cookies, a few secrets are key. Using egg yolks is one of these secrets. They’re rich in fats, which help make the cookies chewy. This makes the cookies soft and tender.
Oat flour is another ingredient that improves the cookies’ texture and taste. Oat flour, which is basically ground oats, adds a special texture and flavour. It brings a slight nuttiness and makes the cookies pleasantly chewy.
For a deep, rich flavour, dutch cocoa is essential. A mix of black cocoa and dutch process cocoa darkens the colour and adds a bit of bitterness. This creates a depth of flavour that makes the cookies stand out. If you’re out of black cocoa, regular dutch cocoa will do fine.
If you’re planning to bakechewy chocolate sugar cookies, don’t forget the egg yolks, oat flour, and dutch cocoa. These ingredients make your cookies look great, taste rich, and feel perfectly chewy.
Now, let’s move on to Section 3, where we’ll explore a renowned baker’s take on these chocolate sugar cookies.
A Good Bake: Melissa Weller’s Take on Chocolate Sugar Cookies
Delve into the world of chocolate with Melissa Weller’s chocolate sugar cookies. They’re a key feature in “A Good Bake”. These delights are the perfect mix of chocolatey taste and a touch of salt. Melissa’s secret? Dark brown sugar, adding an extra layer of chewiness.
Melissa takes cookie making to another level. She mixes baking soda, cocoa powder, and brown sugar. This blend creates cookies with a crackly surface and a soft inside. Her method shows her skill and love for baking.
Making these cookies is simple with Melissa’s recipe. You’ll need flour, cocoa powder, baking soda, butter, dark brown sugar, an egg, and vanilla extract. Each step aims for the best taste and texture.
These cookies are perfect for gifts or a personal treat. Follow Melissa’s advice for cookies that look amazing and taste even better.
FAQ
How do I make Archway Dutch Cocoa Cookies?
Begin by melting butter. Next, mix in sugars, vanilla, and salt. Then add the egg and yolk. Mix in the dry ingredients. Chill the dough for 20 minutes. Scoop rounds onto a greased sheet. Roll each in sugar, then bake until they crack.
What gives Archway Dutch Cocoa Cookies their chewy texture?
The key is egg yolks. They’re full of good fats. These fats make the cookies chewy.
What ingredients are used in Archway Dutch Cocoa Cookies?
They contain brown and white sugar, butter, flour, eggs. Also, baking soda, salt, and dutch cocoa.
Can I use regular cocoa instead of dutch process cocoa?
Yes, regular cocoa is fine. However, black cocoa adds more flavor and color.
Who is Melissa Weller?
Melissa Weller is famous for baking in New York City.
What sets Melissa Weller’s chocolate sugar cookies apart?
They’re very chocolaty and sweet, with a touch of salt. Dark brown sugar adds chewiness.
How does the rise-and-fall process work in Melissa Weller’s cookies?
Baking soda reacts with cocoa and brown sugar. This gives the cookies a crackly top and soft texture.
Should I refrigerate the dough before baking Melissa Weller’s cookies?
Don’t chill the dough. Melissa Weller says this makes them rise better and stay tender.
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