In no time you’ll be enjoying these DELICIOUS cookies!
Chocolate cookies always remind me of my childhood,
every once in a while my mom would buy chocolate sugar cookies.
Specifically Archway Dutch Chocolate Cookies,
They were slightly firm on the outside and tender and chewy inside.
A while back I saw Joan from Chocolate Chocolate and More post her Chocolate Sugar Cookies I knew I had to give them a try…
and I dreamed they would be similar to the Archway cookies I used to love.
I’m SO glad I did.
They are so delicious and have a bit of a fudgy texture inside which makes them EXTRA delicious. Chewy, fudgy, and chocolatey, those and all the needed qualities for a fantastic chocolate cookie to me.
Mix up the cookie dough, chill the dough, roll it into balls and then into sprinkles and bake.
This is one recipe I will be making over and over and just had to share it with you.
Roll the cookie dough in sugar before baking to give them the classic Archway Dutch Chocolate Cookie texture and taste I remember so well.
I just LOVE these cookies and sprinkles and know any chocolate lover would really LOVE these too!
- 1 cup butter
- 1½ cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cup cocoa powder (I used dutch cocoa powder)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup chocolate sprinkles
- Preheat oven to 350 degrees
- in mixer bowl cream butter and brown sugar until light and fluffy
- add in one egg at a time mixing completely after each addition
- mix in vanilla
- in separate bowl place cocoa powder, flour, baking soda and salt and mix until well blended
- add flour mixture to the mixer bowl with butter and brown sugar on low until fully combined
- cover bowl with plastic wrap and place in fridge until dough is chilled, at least 30 minutes.
- roll two tablespoons of dough into a ball, then into the sprinkles
- place each ball of dough on a parchment-lined baking sheet 2 inches apart and bake for 9-11 minutes, edges will be slightly firm
- allow cookies to cool on baking sheet
Jenni says
June 23, 2014 at 1:42 pmokay, don’t judge me here, as my thighs will be judging me enough for even thinking this lol, but since these are like chocolate sugar cookies, I’m betting a fudgy buttercream would be awesome onthese 🙂
Diane says
June 23, 2014 at 7:02 pmThe instructions say add vanilla but there is no vanilla in the recipe ! How much vanilla do you add?
Diane says
June 23, 2014 at 8:16 pmsorry about that it’s a teaspoon of vanilla, thanks for pointing it out that I forgot it, I adjusted the recipe to reflect the adjustment.
Diane says
June 24, 2014 at 6:49 amGreat, thank you. Looking forward to making these. Wondering if they would come out as good with Divine Cocoa. It’s a great quality cocoa but not Dutch. If you think not, I will get some Dutch Cocoa from the Nut House (the real name is The Head Nut) here in PA
Diane says
June 24, 2014 at 10:11 amI’m sure the divine cocoa will work nicely
Maureen says
June 23, 2014 at 9:21 pmEverything is better with chocolate sprinkles. I’m pretty sure about that. 🙂
Rachel Cooks says
June 24, 2014 at 6:02 amChocolate sprinkles are my favorite kind of sprinkles! These look amazing!
Melissa Crane says
June 25, 2014 at 5:31 amThese look great! I was looking for something fun and different to bake today, I have found it! Thanks!
Angel says
June 25, 2014 at 11:22 amThese are AMAZING! I made them last night for a beach trip with the teens at my church. I’m now mad I didn’t double the recipe cuz the cookies didn’t last very long! Even after only a few hours in a ziploc bag, they were perfectly soft and chewy and chocolatey (my favorite kinda cookie)! I’ve been looking for a great chocolate cookie recipe and this one is the WINNER winner, chicken dinner! It’s easy and soooooooo so good. The only changes I made were that I used dark chocolate cocoa powder (Hersheys), mostly dark instead of light brown sugar, I used sugar to roll the cookies in, and I refrigerated the dough overnight so I wasn’t up till midnight! I used my large Pampered Chef cookie scoop (two Tablespoons-ish) and this recipe made 31.5 cookies (the half went in my mouth as raw dough lol). Did I mention these are amazing?!
Diane says
June 25, 2014 at 12:22 pmso happy you liked the recipe 🙂
Lesli B. says
July 5, 2014 at 6:01 pmThese turned out great! Thanks for the recipe. Sooo decadent and yummy! 🙂
Diane says
July 6, 2014 at 10:39 amGlad you liked the recipe 🙂
Karen says
August 9, 2014 at 10:50 amI just made these and they are delicious!!! Not too sweet, very chocolaty and moist. I refrigerated the dough for an hour which prevents the cookies from spreading when baking. Just what I need for a chocolate fix. My husband said to keep these cookies in the rotation. Thank you for sharing 😉 I made 3 dozen from this recipe.
Sue+{munchkin+munchies} says
September 16, 2014 at 9:18 amI am dying to try these! SOON!
Diane says
September 16, 2014 at 1:37 pmThese do NOT disappoint 🙂
Carrie says
September 22, 2014 at 9:24 amThank you so much for this post.
Found it on pintrest and am so happy i did!!
They are a wonderfully fudgy cookie-
will happily recommend to others
joan says
May 2, 2015 at 11:16 amHi Diane, I didn’t expect these to be anything special, because the recipe seems so plain. Wow, was I wrong! They were extraordinary! I used special Callebaut “vermicelli,” which are a gourmet-type of chocolate sprinkles. Also, I had some Hershey’s kisses lying around, so I pressed one of these into each cookie as they were coming out of the oven. Fabulous. Brought them to work: Rave reviews. Thanks for this gem!
Diane says
May 3, 2015 at 12:09 pmthese are my go to chocolate cookies, and using good chocolate helps 🙂 Happy to hear you enjoyed them.
Anna says
July 29, 2018 at 9:07 amI’m making sunflower cupcakes for a wedding cake display and thought I’d use these as the center of the sunflowers and pipe in buttercream petals. Do you think I could make these cookies in advance and freeze them?
Diane says
July 29, 2018 at 3:05 pmYes, I think these cookies will freeze well and look great for centers of sunflower cupcakes.
Happy Baking!