Growing up we used to always have Archway Dutch Cocoa Cookies in the house. They were chocolatey, chewy and sprinkled with crunchy sugar on top. It’s amazing how a cookie can bring back so many memories. I was thinking about them recently (the cookies) and decided I needed to bake my own version. These have cocoa and a little bit of melted chocolate to best replicate the texture and depth of chocolate flavor. I think these babies are pretty close. They only bake for about 9 minutes a batch. Cookies continue to bake a little bit more when they come out of the oven and you let them rest on the hot cookie sheet. I’ve only baked them in a small cookie size, but if I test them in a large cookie size I will update this post with alternate bake times.
PS I think they’d be pretty awesome as mini ice cream sandwiches too so maybe add ice cream to the ingredients below 😉
Double Chocolate CookiesPrint Recipe
- 1 cup Unsalted Butter (2 sticks)
- 1/2 cup Chocolate Chips (I use Hershey's Semi Sweet)
- 1 1/3 cups Sugar, plus more for sprinkling on later
- 2 Eggs, lightly beaten
- 2 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1/2 cup Unsweetened Cocoa (not dutch processed)
- 1 tsp Baking Soda
- 1/2 tsp Salt
Preheat Oven to 350 degrees
Melt Butter in a small bowl in microwave, about 60 seconds. Remove and stir in chocolate chips. The heat from the butter should melt the chips. Stir until smooth, let cool for a few minutes.
In a large bowl on low speed beat sugar, butter/chocolate mixture and vanilla extract together. (I use a different bowl for this step because I do not want a warm bowl, sometime they retain heat from being microwaved).
Add both eggs, beat on high about 60-90 seconds until fully combined and fluffy, use a rubber or silicone spatula to scrape down the sides of the bowl as needed.
In a medium bowl, combine Flour, Cocoa, Baking Soda and Salt. Whisk or stir together with a fork to fully combine.
Slowly, in 2-3 parts, add and combine dry ingredients into wet ingredients on low speed. Use a rubber or silicone spatula to scrape down the sides of the bowl as needed to fully incorporate all the dry ingredients.
Scoop dough onto cookie sheets, I use a push release scoop that is a 1.5 tablespoon capacity. Gently press each cookie to flatten into a 2" circle. Ensure cookies are spaced at least 2 inches apart on all sides to allow room to expand. When the sheet is ready to go, sprinkle sugar onto the tops of each cookie.
Bake each batch for 9 minutes, remove from oven and allow cookies to sit on sheet for 5 minutes before transferring from sheet to cooling rack.