Chewy Cocoa Chocolate Chip Cookies. Find Deals on Chocolate Chip Cookies Soft in Snack Food on Amazon. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.
Cream together the butter, sugar, then add the eggs and vanilla.
Blend in the cocoa and add baking soda, salt and blend well.
Add the flour into the creamed mixture and fold in the chocolate chips.
You can have Chewy Cocoa Chocolate Chip Cookies using 10 ingredients and 10 steps. Here is how you cook that.
Ingredients of Chewy Cocoa Chocolate Chip Cookies
- Prepare 1 Stick of no salt Butter.
- Prepare 1/2 cup of White Sugar.
- Prepare 1/4 cup of Brown Sugar (packed tight).
- It's 1 teaspoon of Vanilla.
- It's 1 of Egg.
- It's 1/4 cup of Cocoa Powder.
- You need 1 1/4 cup of All Purpose Flour.
- You need 1/2 teaspoon of Baking Soda.
- Prepare 1/2 teaspoon of Sea Salt.
- Prepare 3/4-1 cup of Milk Chocolate Chips.
Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well (dough will be stiff). These chewy Chocolate Cookies are simple, chocolaty goodness, made with unsweetened cocoa powder and butter so you get rich, decadent chocolate down to the last crumb. These Chocolate Cookies are made without chocolate chips or chocolate chunks, but feel free to add them if you like! Butter makes these Chocolate Cookies extra gooey and chewy.
Chewy Cocoa Chocolate Chip Cookies instructions
- Preheat oven to 350 degrees. oven rack just below center..
- Microwave butter till it's slightly melting on edges, do not melt thru.. (just to make mixing with sugar easier.).
- Combine all sugars with butter and mix (whip) till creamy and airy. (full melted butter will not produce this texture).
- Mix in Vanilla and Egg. Do Not Over Mix! mix till egg is just slightly incorporated into mixture. set aside..
- Combine dry ingredients and mix well before adding to sugar/butter dough. when mixed thoroughly add to sugar/butter dough and combine together pressing crumbs and bits with hand until consistent. dough is to be wet, sticky but manageable. (very soft like).
- Mix in Chocolate Chips using hands..
- Make balls 1 1/2 inch in diameter, i like bigger but up to you! place on silicone baking pad or lightly greased sheet, leaving space between, cookies will spread out..
- Into oven.....8-10 minutes, DO NOT OVERBAKE! edges will start to brown... remove from oven, cool, and enjoy!.
- DO NOT OVERBAKE!!, less is is better. when just out of oven, cookies will be super soft. allow to fully cool and cookies will firm a bit with a chewy soft center. if crunchy or to crisp, lesser the time for baking. if not eaten immediately, keep in airtight ziplock bag, I've had cookies last to 4 days....
- Each oven and cooking situation can differ *try adjusting level of rack in oven.... *adjusting temperature.... *adjust time allowed to bake.... HAPPY BAKING!!.
Chewy cookies are typically created with extra moisture from brown sugar, whereas white sugar will yield a crunchier cookie. Butter adds flavor and chew, while margarine or shortening will add crunch. A little testing to get your perfect blend will lead you to the cookie of your dreams! Why are my chocolate cookies dry? In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy.
