A copycat recipe for Archway Dutch Cocoa Cookies. Chocolate cookies that taste just like them but without the junk. Chewy and delicate. Rolled in granulated sugar. Perfection!
These cookies are perfection! Anyone else familiar with Archway Dutch Cocoa Cookies? For some reason or another my dad loved them so they made their way into our kitchen quite often growing up. So of course now that I have my own blog I want to recreate all those wonderful childhood memories but without the additives and preservatives.
You know those awesome little peanut butter Tandy cakes by Tastykake? Yes, I was addicted to them too. You may or may not find them on the blog here soon. I refuse to buy them now. So how else is a girl going to get her peanut butter chocolate Tastykake fix? That’s right. I’ve gotta make them myself or do without. And why should I do without? I’m entitled to a treat every now and then!
Especially after these things. I mean I had to take all these photos without eating all the cookies. That’s self control. Oh and it’s also a giving spirit. The kids would not be too happy if they found out mom ate all the cookies that they definitely smelled baking. Oh, they’ve got noses all right. And they sure do smell the goods.
As soon as they walk the through the door I hear. “That smells so good.” There’s no way I could even begin to hide the truth about the cookies I’ve just baked. They’re way too smart for that anymore.
Well, I’m glad too. Because a food blogger definitely needs someone to share the ‘goods’ with. Well, I’ve got plenty of ‘someones’ and that makes me just downright blessed. 🙂
Hope your day is fine and dandy!
- 2 cups of all purpose flour
- ¾ cup Dutch-process cocoa or Hershey's Special Dark cocoa *See Note*
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup of unsalted butter, softened
- 2 cups of sugar, plus a little for sugar coating
- 2 eggs
- 2 teaspoons vanilla
- Heat oven to 350 degrees.
- Combine flour, cocoa,baking soda and salt. Stir and set aside.
- Using a mixer combine the butter and sugar until creamed. Add eggs one at a time stirring after each addition. Stir in vanilla. Add flour mixture a little at a time until completely incorporated.
- Wrap the dough in plastic and chill until firm, 1-2 hours.
- Roll the dough into 1½ inch balls and roll in sugar to completely coat.
- Bake for 11-12 minutes until set in the middle. Move to a cooling rack after 1-2 minutes.
*Note* I use Hershey’s Special Dark Chocolate Cocoa and the cookies turned out perfectly. I find this cheaper and more readily available at Amazon (I buy the 6 pack) versus using than Dutch process. But the choice is up to you.
Recipe adapted slightly from here: Food Network
This recipe contains an affiliate link.
Shared on: Buns in My Oven
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