VelvetDutch cocoa cookies
Inspired by techniques from King Arthur.
Chocolate cookies made with Dutch-process cocoa, butter and a mix of white and brown sugar. Beating the cocoa into the butter spreads its flavour through the dough, while a short bake leaves the cookies set and deeply chocolatey.
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Method
- 1
Prepare the trays. Heat the oven to 190 °C (170 °C fan). Line two baking sheets with baking parchment.
- 2
Beat the butter and cocoa. Put the butter, both sugars, cocoa, salt, baking soda, baking powder and alcohol-free vanilla extract in the mixing bowl. Beat with the electric mixer until evenly blended, with no visible streaks of butter or dry cocoa.
- 3
Add the egg. Beat in the egg until the mixture is smooth. Scrape down the sides of the bowl with the spatula, then beat again so everything is evenly mixed.
- 4
Mix in the flour. Add the flour and mix just until it is incorporated and no dry patches remain. Scrape the bottom of the bowl with the spatula to catch any flour the mixer has missed.
- 5
Portion the dough. Scoop the dough onto the lined baking sheets in portions of about 4 tsp each, using the cookie scoop or two spoons. Leave about 5 cm between portions to allow for spreading; expect about 18 cookies.
- 6
Bake until set. Bake for 12-14 min, until the surfaces have turned matte rather than shiny and the cookies look set. Take the sheets out of the oven and leave the cookies on them to cool. Serve slightly warm or at room temperature.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Free sugars
Free sugars: 9.4 g per serving
18.8 % of the 50 g daily maximum · 37.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- oven
- two baking sheets
- baking parchment
- kitchen scales
- measuring spoons
- large mixing bowl
- electric hand mixer
- rubber spatula
- 20 ml cookie scoop or two spoons
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 116 kcal |
| Protein | 1.5 g |
| Carbohydrate | 16 g |
| of which sugars | 9.4 g |
| of which free sugars | 9.4 g |
| Fat | 5.6 g |
| of which saturates | 3.4 g |
| Fibre | 0.7 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
