- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a mixing bowl, beat softened butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.
- Sift flour and cocoa powder into the butter mixture. Add salt and gently fold until combined.
- Scoop small portions of dough, roll into balls, and place them on the prepared tray. Flatten each slightly with a fork.
- Bake for 10-12 minutes until set. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Calories:180 kcal25%
- Energy:753 kJ22%
- Protein:2 g28%
- Carbohydrates:22 mg40%
- Sugar:10 mg8%
- Salt:100 g25%
- Fat:8 g20%
Last Updated on 6 months ago by Neha Deshmukh
Easy Chocolate Cocoa Cookies Recipe – Perfect For Baking
Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I remember the first time I made these – it was a rainy afternoon, and I just needed something comforting. These easy chocolate cocoa cookies did the trick, and they’ve been a family favourite ever since! They’re simple, quick, and oh-so-delicious. Perfect for a little afternoon treat, or a sweet ending to any day.
Why You’ll Love This Recipe
These aren’t just any chocolate cookies. They’re wonderfully soft, with a lovely cocoa flavour that isn’t overpowering. Plus, they come together in under 30 minutes – seriously! They’re perfect for beginner bakers, or when you just need a quick and satisfying bake. Honestly, who can resist a warm, chocolatey cookie?
Ingredients
Here’s what you’ll need to whip up a batch of these beauties:
- 125 gm butter (that’s about ½ cup)
- ½ cup powdered sugar
- 1 cup flour
- ¼ cup cocoa powder
- ¼ tsp vanilla essence
- A pinch of salt
Ingredient Notes
Let’s talk ingredients for a sec! Using good quality butter really makes a difference in the flavour and texture of these cookies. I prefer unsalted butter, so I can control the saltiness myself.
And don’t skimp on the cocoa powder! A good quality cocoa powder will give you a richer, more intense chocolate flavour. I usually use a Dutch-processed cocoa for a smoother, less acidic taste. It really elevates these cookies.
Step-By-Step Instructions
Alright, let’s get baking!
- First, preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
- In a mixing bowl, cream together the softened butter and powdered sugar until it’s light and fluffy. This takes a few minutes, but it’s worth it! It’s where you get that lovely texture. Then, stir in the vanilla essence.
- Now, sift in the flour and cocoa powder. Don’t skip the sifting! It helps to avoid lumps and ensures everything is evenly distributed. Add a pinch of salt and gently fold everything together until just combined. Be careful not to overmix – that can make the cookies tough.
- Time to shape the cookies! Scoop out small portions of dough (about a tablespoon each), roll them into little balls, and place them on the prepared baking tray. Flatten each one slightly with a fork – it gives them that classic cookie look.
- Bake for 10-12 minutes, or until the edges are set. Let them cool on the tray for about 5 minutes before transferring them to a wire rack to cool completely. Trust me, the hardest part is waiting!
Expert Tips
- Softened Butter is Key: Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugar.
- Don’t Overbake: These cookies are best when they’re slightly soft in the centre. Overbaking will make them dry and crumbly.
- Chill the Dough (Optional): If you find the dough is too sticky, you can chill it in the fridge for 15-20 minutes before shaping the cookies.
Variations
Want to switch things up? Here are a few ideas:
- Dark Chocolate Chips: Add ½ cup of dark chocolate chips to the dough for an extra chocolatey kick. My son loves this version!
- Nutty Delight: Stir in ¼ cup of chopped nuts (walnuts, pecans, or almonds work well) for added texture and flavour.
- Vegan Adaptation: Swap the butter for a plant-based butter alternative. It works beautifully!
- Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum for binding. My friend, who’s gluten-free, always requests these!
Serving Suggestions
These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They also make a lovely addition to a dessert platter or a picnic basket.
Storage Instructions
Store these cookies in an airtight container at room temperature for up to 3 days. They’ll stay fresh and delicious!
FAQs
What type of butter works best for these cookies?
Unsalted butter is my go-to, as it allows you to control the salt level. But if you only have salted butter, just reduce the amount of salt in the recipe to a tiny pinch.
Can I make these cookies ahead of time?
Absolutely! You can bake the cookies a day or two in advance and store them in an airtight container.
How do I prevent the cookies from spreading too much?
Chilling the dough for 15-20 minutes can help prevent spreading. Also, make sure your oven temperature is accurate.
Can I freeze the cookie dough?
Yes, you can! Roll the dough into balls and freeze them on a baking tray. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What is the best way to store these cookies to keep them fresh?
An airtight container is your best friend! This will keep them soft and prevent them from drying out.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
