Sweet & savory country cooking from my table to yours!


Softbatch Chocolate Cocoa Cookies

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I recently created and posted a recipe for Softbatch Vanilla Cookies and they were a big hit.  Therefore, I decided to turn them into a chocolate version.  The chocolate ones were an equal hit.  These cookies are very soft and full of cocoa flavor.  I made a homemade chocolate ganache and drizzled it over the tops.  If you love chocolate, you will love these soft chocolate cookies.

Okay, here’s how I made ‘um…

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First I mixed some flour, baking soda and salt ….then I added some cocoa….

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And I whisked all of it together really well…and set it aside…

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Next I placed some butter and sugar in the bowl of a stand mixer…

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And used the paddle attachment to mix them together until they were thoroughly mixed…

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Next I added some pure vanilla…

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And some eggs…

softbatchchocolatecocoacookies - 7And mixed the mixture on medium speed until all ingredients were incorporated and the mixture was light and creamy…

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Then I added the dry ingredients in with the wet mixture….

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And mixed on medium speed, just until all ingredients were incorporated….

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Then I added some sour cream…

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And mixed it on low speed…

softbatchchocolatecocoacookies - 15Just enough to incorporate the sour cream.  Note:  Once the dry ingredients have been added, you don’t want to over mix it…

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Next, I greased a couple of cookie sheets with solid shortening…

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Then I dropped large spoonfuls of the batter onto the cookies sheets, leaving plenty of room for spreading…

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And baked them until they were puffy and set, about 10 minutes…

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Next, I transferred them to a wire cooling rack to cool…

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Can you see how big and soft and fat these cookies are?  Of course I had to break one in half to test…oh yes…

Okay next, I prepared the chocolate ganache….

Here’s how I made it…

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First I used some really good bittersweet chocolate…

softbatchchocolatecocoacookies - 23and I placed it in a medium bowl and added some lite corn syrup…

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I tossed the two together to coat the chocolate with the syrup and then set it aside…

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Next I poured some whipping cream in a small pan and heated it over medium heat, until it came to a boil and removed it from the heat…

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Then I poured the hot whipping cream over the chocolate and corn syrup mixture…

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I let it sit for about two to three minutes….

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Then I took a whisk and whisk it all together until it was smooth…

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And I took a whisk and sort of drizzled the chocolate ganache over the top of the cookies and let them set for awhile until the ganache set…

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Softbatch Chocolate Cocoa Cookies

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 24


Soft and thick cocoa cookies, drizzled with a rich chocolate ganache.


For the Cookies

  • 1 1/2 cups granulated sugar
  • 2 sticks real butter, softened
  • 2 eggs
  • 2 teaspoons pure vanilla
  • 2 1/4 cups all purpose flour
  • 1/2 cup cocoa
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream

For the Chocolate Ganache

  • 6 ounces of good bittersweet chocolate
  • 1 tablespoon lite corn syrup
  • 1/2 cup whipping cream


  1. Preheat oven to 350 degrees.

For the Cookies

  1. In a medium bowl, mix together the dry ingredients, including cocoa, and set aside.
  2. In the bowl of a stand mixer, using the paddle attachment, mix together the sugar and butter on medium speed until light and creamy.
  3. Add the vanilla and eggs and mix thoroughly on medium speed until light and creamy.
  4. Add the dry ingredients and mix just until incorporated.
  5. Add the sour cream and mix on low speed just until incorporated.
  6. Drop dough by large spoonfuls onto greased cookie sheets, leaving plenty of room for spreading.
  7. Bake for approximately 10 minutes until the centers are set, and transfer to a wire cooling rack.

For the Chocolate Ganache

  1. Mix the chocolate and corn syrup together in a medium bowl and set aside.
  2. Heat the whipping cream in a small pan over medium heat until it comes to a boil and remove it from the heat.
  3. Pour the hot whipping cream over the chocolate-syrup mixture and let it set for a couple of minutes. Stir or whisk the mixture until the chocolate has melted and is very smooth.
  4. Using a whisk or spoon, drizzle the chocolate over the tops of the cookies. Allow cookies to set on the wire rack until the chocolate has set.
  5. Store in an airtight container between layers of wax paper.


  • The corn syrup can be omitted from the ganache if desired. Corn syrup adds shine to the chocolate ganache, however, it causes the ganache to take longer to set up.

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