These moist chocolate cookies with cocoa powder are so delicious & easy to make. One bite is enough to stop your chocolate craving!
Today I am here with my moist, chocolate cookies. If you crave chocolate and you don’t have it, you should make these cookies immediately.
They are very soft, moist cookies just taste like souffles especially when they are warm. They are crispy at the edges, moist in the middle. Even one cookie is enough to stop your chocolate craving.
It is as easy as my other recipes, takes only 10 minutes to make. They stay 8 minutes in the oven until the cookies slightly set. When you remove the cookies from the oven, the cookies will be too soft to handle.
So you need to let them cool for almost 10 minutes on the baking sheet to be firm enough. Actually, you may think of taking one of the cookies onto a plate before letting it cool on the baking sheet and top it with heavy cream like a souffle which I can totally understand. 🙂
The amount of cocoa makes them rich chocolate cookies.
So let’s see how I make them:
How to Make Easy Chocolate Cookies with Step by Step Pictures
First, I put the flour, cocoa powder and baking soda in a small bowl and mix well. I set aside.
As usual, I melt the butter halfway and take it from the heat and stir till melted. This way the butter cools quickly. This is important because hot butter shouldn’t cook the egg.
Then I put the sugar in a medium bowl and add the cooled melted butter and mix well. I add in the egg and vanilla and stir well. Finally, I add the flour mixture in 2 batches and mix well. You can use a spatula or a spoon to mix the flour easily.
The mixture looks sticky but it is easy to make balls out of this dough. If you want, you can use an ice cream scoop. I roll the dough into 52-53 gram balls (almost 2 and ½ tablespoons) and place them on the baking sheet covered with parchment paper.
I bake them for 8 minutes until the cookies are slightly set. The baking time may differ from oven to oven. When you touch the top of the cookies, they shouldn’t be wet but very soft. These cookies will be too soft to handle.
However, you should take them from the oven to keep their moistness and let them cool on the baking sheet for 10 minutes until the bottom of the cookies are firm enough. The cookies will look puffy. I give their nice shape by slightly pressing the cookies with the back of a spoon. You can use your hands too.
You can enjoy your cookies!
Tips
- When the butter melts halfway over medium heat, remove the pan from the heat and start stirring. This way, the butter cools easily.
- Make sure the butter isn’t hot or warm. The butter has to be cooled so it won’t cook the egg and the mixture will be in the right consistency to roll into balls.
- For some reason, if you find the dough soft(it has to be soft but shouldn’t drop from a spoon) to roll into balls, keep them in the fridge until needed.
- Don’t overbake! The cookies will be done when they are slightly set. The cookies will be hard to handle but they will be firm when you remove them from the oven and keep on the baking sheet for almost 10 minutes.
- When you remove the cookies from the oven, they will be puffy. Don’t forget to press the cookies slightly with the back of a spoon to give their nice shape.
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Moist Chocolate Cookies with Cocoa Powder
Ingredients
- 140 g (1 cup) all-purpose flour (dip and sweep)*
- 50 g (½ cup) cocoa powder
- ½ teaspoon baking soda
- 150 g (⅔ cup) unsalted butter
- 175 g (½ cup and ⅓ cup) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Put the flour, cocoa powder and baking soda in a small bowl and mix well. Set aside.
- Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside to cool.
- Place the sugar in a big bowl and add the butter, mix well. Then add in the egg and vanilla, stir until combined.
- Add the flour mixture in 2 batches and stir until all combined well.
- Roll the dough into 52-53 gram (2 and ½ tablespoon) balls and place them on the baking sheet. Alternatively, you can divide the dough equally into 10 pieces and roll each into a ball.
- Bake for 8-11 minutes or until the cookies are slightly set. The top of the cookies shouldn't be wet but soft. They will be too soft to handle. Remove the cookies from the oven so that they can keep their moistness. Let them cool on the baking sheet for 10 minutes or until the bottom of the cookies are firm enough. The cookies will be a little bit puffy. You can slightly press the cookies with the back of a spoon.
Notes
Nutrition
