Chocolate Chip Cocoa Cookies

Name: Chocolate Chip Cocoa Cookies
Total time: 3600 s
Cuisine: American
Ingredients: 6 1/3 tablespoons unsalted cultured butter (or unsalted butter); 3 1/2 tablespoons light brown sugar (or raw sugar); 1 egg; 1 1/2 cups cake flour (about 180 grams); 2 tablespoons unsweetened cocoa powder (about 15 grams); 1/4 cup chocolate chips (about 50 grams)

胖仙女 @happycooking365

These soft-textured American-style chocolate cookies are very easy to make. I wanted to avoid making them as sweet as store-bought ones, so I created a reduced-sugar version. Paired with rich chocolate chips, they are very soft and delicious, making you want to have one after another!

Tips

1. If you're not used to mixing with a spatula, you can use your hands to form a uniform dough after adding the chocolate chips. Be gentle and avoid over-mixing to prevent the dough from becoming tough, which can affect the cookie texture.

2. Each cookie weighs about 25 grams, and this recipe makes approximately 16-17 cookies.

Tips

2. Each cookie weighs about 25 grams, and this recipe makes approximately 16-17 cookies.

胖仙女 @happycooking365

Tips

2. Each cookie weighs about 25 grams, and this recipe makes approximately 16-17 cookies.

Tips

2. Each cookie weighs about 25 grams, and this recipe makes approximately 16-17 cookies.

Saved

Ingredients

60 minutes

Ingredients
6 1/3 tablespoonsunsalted cultured butter (or unsalted butter)
3 1/2 tablespoonslight brown sugar (or raw sugar)
1egg
1 1/2 cupscake flour (about 180 grams)
2 tablespoonsunsweetened cocoa powder (about 15 grams)
1/4 cupchocolate chips (about 50 grams)

Saved

Steps

60 minutes

1

Soften the unsalted cultured butter at room temperature, then use an electric mixer to beat until fluffy.
2

Add the sugar and mix well.
3

Add the egg and beat until the egg and butter mixture are fully combined.
4

Sift the cake flour and cocoa powder, then add to the butter mixture. Switch to a spatula and gently fold until the dry ingredients are fully absorbed into the butter mixture.
5

Add the chocolate chips and gently mix until they are evenly distributed in the dough.
6

Press the dough into a thick block with your hands, cover with plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 340°F (170°C). Divide the chilled dough into 25-gram portions, shape into round flat discs, and place on a baking sheet. Bake at 340°F (170°C) for 25 minutes, then let them sit for 10 minutes to finish.