These fudgy chocolate cookies with cocoa powder are soft and chewy, with a rich brownie-like center that's packed with dense chocolate taste. They're simple to make and don't require any chilling. If you like the flavor and texture of fudgy, dense brownies, you'll love these easy chocolate cookies!
85grams (3 ounces)dark chocolate(coarsely chopped into chunks)
85grams (3 ounces)chocolate chips(semisweet or dark chocolate)
Instructions
Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
Sift the flour, cocoa powder, baking soda and baking powder through a fine mesh sieve into a medium bowl. Whisk together until fully incorporated. Set aside.
160 grams (1⅓ cups) all purpose flour, 30 grams (¼ cup + 2 Tablespoons) Dutch process cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder
To a large mixing bowl, add melted butter and sugars and stir until well blended.
Measure cookie scoops into 2½ Tablespoon balls (48 grams*) Portion 6 scoops of dough out onto a parchment lined rimmed baking sheet. Top each dough ball with a few extra pieces of chopped chocolate if desired.*If you have a #40 medium cookie scoop like I do, use 1½ scoops per cookie. (For each cookie, scoop one full scoop, then combine with a half scoop (a full scoop cut in half)).
Bake one sheet of cookies at a time for 8 minutes.
Immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl the edges of the cookie. This will push the cookie into a uniformly round shape.
Cool cookies on pan for 10 minutes and then transfer to a cooling rack to fully cool.
Notes
Cocoa powder - These cookies use Dutch process cocoa powder (also called Dutched or Alkalized cocoa powder). The process of alkalizing, which reduces the acidity, creates a darker colored cocoa and a deeper chocolate flavor.Bake time - Make sure not to overbake these cookies! Since they are made with a dark dough, you won't be able to use color cues to tell when they are done. They should look much less oily and shiny and have an almost matte finish. They will be set on the outside, but still soft in the center. They will become more dense as they cool.For uniformly round cookies like you see in my photos - Immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl and nudge the edges of the cookie inward. This will push the cookie into a uniformly round shape.