- To make soft chocolate cookies with cocoa, you need to1234:
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, beat butter, sugar, vanilla, and salt until creamy. Add egg and beat well.
- In a medium bowl, whisk together flour, cocoa, baking soda, and espresso powder (optional).
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Stir in chocolate chips (optional).
- Drop by rounded teaspoons or form into balls and roll in extra sugar (optional).
- Bake for 8 to 12 minutes or until edges are firm. Cool on wire racks.
Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips. Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets. Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks.www.allrecipes.com/recipe/222603/soft-chocolate …Heat oven to 375°F. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set.www.food.com/recipe/chocolate-cookies-w-hershe…Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough. Form into balls (about ¼ cup per cookie / ball). Roll each ball in the extra sugar (mixed with cardamom, if you want). Bake for 10-12 minutes (I recommend 6-8 at a time on the baking sheet, so you’ll need to bake in batches).pinchofyum.com/very-best-chocolate-cookiesIngredients
- 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
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