Black Cocoa and Vanilla Cookies


Using my new favorite black cocoa for the chocolate side and this amazing vanilla bean paste for the vanilla cookie.


This cookie dough recipe is a great starter for baking cookies. From here you can add any cookie or candy additions to customize the recipe.


VANILLA COOKIE


2 cups flour

2 sticks butter

2 eggs

2 tsp vanilla bean paste

¾ cup brown sugar

½ cup white sugar

½ tsp baking powder

¼ tsp baking soda

1 ½ salt


BLACK COCOA

same recipe as vanilla, just the addition of cocoa powder


2 cups flour

2 sticks butter

2 eggs

2 tsp vanilla bean paste

¾ cup brown sugar

½ cup white sugar

½ cup black cocoa powder, like the one here

½ tsp baking powder

¼ tsp baking soda

1 ½ salt


The process is simple. Following the wet vs dry tip, we want to mix all our wet ingredients thoroughly before adding dry ingredients.


Since you are technically making 2 different cookies, follow the steps twice; once for the vanilla side, then again for the cocoa side.

  1. Preheat oven to 375° F.

  2. In a saucepan, melt butter (one by one). Stir in both sugars until lumpy and sandy. You can add all the wet ingredients one by one stirring as you go into the saucepan. Add eggs one at a time stirring completely until adding the next, add your vanilla.

  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the cocoa powder during this step for the cocoa cookies.

  4. Carefully and slowly, while stirring constantly pour in butter-sugar mixture. Mix until flour is completely combined.

  5. Dough may be too soft, so just toss it in the freezer for about 10 minutes. Remove and place tablespoon sized scoops onto cookie sheet.

  6. Bake for 10 minutes. 8 minutes for hot and soft centers.






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