{Copycat} Archway Dutch Cocoa Cookies
Ingredients
- 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
Instructions
- 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. Mix together. Stir in vanilla. Add flour mixture a little at a time until completely incorporated.
- Wrap the dough in plastic wrap and chill until firm, 1-2 hours.
- Roll the dough into 1 1/2 inch balls. Pour 1/3 cup sugar into a small bowl or rimmed dish.
- Roll each ball in sugar to completely coat.
- Bake for 11-12 minutes until set in the middle. Move to a cooling rack after 1-2 minutes.
Notes
Be careful not to over bake. Remove cookies after 11-12 minutes. Baking longer may mean that they harden as they cool. Let cool on a cookie sheet for one minute then move to rack to finish cooling.
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