I'm Frank Frodo, professional chef and culinary instructor.
And today I'm gonna show you how to make my
favorite holiday cookie in Dutch Cocoa Cookie. We're talking
chewy center crispy edges chocolatey goodness in one little cookie
. This is holiday cookies. 101. There's a
lot of reasons why I love this cookie. They're
easy to make, they taste great. They last
for a long time. So they're great for gifting
. If you want a gift for the holidays,
I like to get them as a gift. Please
make these cookies and send them to me lots of
them all. Let's talk about sweets is making me
hungry. Let's bake some cookies. First thing we
wanna do is put our butter and our sugar in
the mixer, put the mixer down, make sure
it's locked. Do not turn the mixer on full
blast. Right now. We wanna start low and
then go high so that we can really whip our
butter off and get some air into it and break
those sugar crystals down. We want to mix it
until it's nice and creamy. This is gonna kind
of start to melt the sugar and it's gonna give
our finished cookie. A really nice texture. Take
a second here to scrape your sides down and your
bottom down just in case there's butter or sugar that
is not in co created. And then we go
for a little longer. Once you start seeing it
lighter and fluffier again, you scrape down the sides
one more time. So I have a measuring cup
here. I have my eggs and vanilla. If
I crack here and I get shell in there,
it's gonna be really hard to take out. So
get yourself a bowl or a measuring cup. The
eggs in this are basically the cement of the cookie
. When we bake the cookie, it goes from
liquid to solid. It gives us some chewiness,
some fat, some flavor. Um and it holds
the cookie together, vanilla in with the eggs.
So we turn the sugar back on. If we
add all the eggs at once, it gets really
sloshy and messy. So one at a time,
one egg and vanilla. Once the egg is incorporated
, I can add the other egg and you see
it's coming together, it's getting nice and creamy.
I stop it and I scrape my sides down again
because there's some butter and sugar that's stuck to the
side. The eggs aren't mixed in with because it's
really crucial that we scrape the sides down. I
don't want to have a pocket of butter or a
pocket of sugar that hasn't been blended. Well,
you need to mix this really well. Now that
our wet ingredients are mixed together, I can start
with the dry all purpose flour. Ok. Flour
won't give you enough structure. Bread, flour might
give you a little too much structure and have your
cookie be a little tough. All purpose is the
happy medium baking soda is our Laner. Without the
Laner, they'd be flat disks and really wouldn't have
a lot of texture to them. Salt, salt
is a flavor enhancer. It's gonna accentuate the butter
, the sugar, the vanilla and the cocoa flavors
and then our cocoa powder. I'm using a Dutch
processed cocoa powder. Dutch processed cocoa powder is regular
cocoa powder, then has been treated with an alkali
or alkaline to make it a little more smoother,
a little more rounder, a little bit darker,
a slightly muted kind of cocoa flavor. And that's
what I want in my recipe. Get a whisk
just whisk it together, make sure you mix it
really well. So everything's incorporated. If there's any
lumps, just break them up with your whisk.
When ingredients are done, dry ingredients are done.
This cookie recipe is not fussy. It's easy and
simple and you basically just get to dump everything in
. Do not turn this on all the way.
So what I like to do is just pulse the
switch until it gets incorporated. Otherwise you're gonna get
a big cloud of flour and cocoa in your face
. I'm gonna stop. I'm gonna scrape down my
sides. Once again, people worry about over mixing
and there's so much butter and sugar and like egg
in this cookie. It's really hard to overmix.
Right. It's just like I said, it's not
fussy and it's really simple and basic. Scrape your
sides down and mix and that's it. My dough
is done. I know my dough is done because
if you take it off of the machine there's no
dry flour on the bottom. It's really mixed.
Well, I mean, there's no like spots of
butter or sugar. Everything is nice and chocolatey brown
. So we get in there, get everything off
of your paddle. This cookie dough has a really
nice dark rich color. You can smell the chocolate
now and it's gonna be even better. Once we
put it in the oven, you see how quick
and easy that was. We just put together a
few simple ingredients. Now we get to put them
on a sheet tray and bake them one final touch
for these Dutch Cocoa cookies is that we're going to
roll them in sugar. I have a disher or
an ice cream scoop that some people call it.
This is 1.5 tablespoons. I like my cookies a
little on the large side. And what this does
for us is it gives us a uniform size of
cookie. You can use a tablespoon measure. That's
great. But your cookies are going to be all
different sizes. So I go into the bowl,
I pack it in there and I scrape it on
the side. So I have a nice cookie every
single time. So you take the dough, drop
it into your sugar. Not only is dipping in
the sugar, gonna make it taste great. It
also gives it a little more crunch on the outside
and I like that. It looks good. It
tastes good and that's what I want. So roll
them in the sugar. I'm gonna do three across
space them out properly. So they don't run into
each other and we'll do four down. So 12
cookies per tray. Another thing I love about this
recipe is you, you do not need to refrigerate
this. Yes, you can scoop them and freeze
them. If you're gonna do that, don't dip
them in the sugar until right before you put them
in the oven, scoop them plain, let them
freeze, put them in a Ziploc bag and then
put them in the sugar right before you bake.
But the French benefit of these is you can make
the dough scoop it and bake it in the same
day. These cookies are looking great already. It's
time to get it in the oven. I'm gonna
put them in at 350 for about 10 to 12
minutes. The cookies have come out of the oven
and they've cooled completely. We want them to cool
down all the way. Let's give one a taste
and you can see the texture is nice and fudgy
on the inside. The edge is a little crispy
. Hm. This is an amazing cookie. It's
got a little bit of everything. It's chewy,
it's crunchy. It's chocolatey. It's rich. These
dust cocoa cookies are my favorite and I love to
give them as gifts around the holidays. You give
these cookies as a gift. You have a friend
for life. Mm.