When you want a simple, chocolaty treat on hand, make a batch of these Soft Cocoa Cookies! They're delicious on their own or used to sandwich frosting or jam fillings.
Prep Time15 minutesmins
Cook Time15 minutesmins
Chilling time8 hourshrs
Total Time8 hourshrs30 minutesmins
Course: Christmas, Cookies, Dessert, Halloween, Snack, Thanksgiving, Valentines Day
Combine the flour, cocoa powder, baking soda, and salt in a large bowl.
Place the butter, shortening, granulated sugar, and brown sugar in the bowl of a stand mixer. Beat these together for 5 minutes until the mixture is fluffy. Add in the egg and mix. Mix in the vanilla extract and the coffee.
Add half of the dry mixture to the wet mixture. Pulse the mixer a few times to begin to mix. Add the rest of the dry mixture. Pulse the mixer a few more times. Then, stir the cookie together by hand until looks uniform.
Chill the dough:
Turn the dough out onto a piece of plastic wrap. Wrap the dough up tightly.
Chill the dough overnight, or at least 8 hours.
Scoop the cookies:
Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
Scoop tablespoon-size portions of the dough, and lightly roll them in your hands before putting them on the baking sheet. Space the dough balls about 2 inches apart.
Bake the cookies:
Bake the cookies for 13-14 minutes, until the edges are just set. Remove them to a cooling rack to cool completely.
You can leave the cookies plain, or dust them with confectioner's sugar once they're cool.
Cooled cookies can be stored in airtight containers for up to 3 days.
Makes about 36 cookies.
Notes
Let the dough chill for 8 hours or overnight. This gives the flour in the dough time to hydrate, making it easier to handle, and lets the flavors develop.