Double Dutch Cookies

Kathy Van Houten


My Grandmother's recipe and a family favorite.


★★★★★ 2 votes

30 Min
15 Min


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  • 2 c
  • 1/2 tsp
  • 1/2 tsp
    baking soda
  • 1 c
    brown sugar, firmly packed
  • 1/2 c
    chopped walnuts (optional)
  • 1/4 c
    hershey baking cocoa
  • 1/2 c
  • 1
  • 3/4 c
  • 1 tsp

How to Make Double Dutch Cookies


  1. Sift baking soda,salt,flour and cocoa. In large mixing bowl cream the butter,brown sugar,egg and
    add vanilla. Add the sifted ingredients and milk.
    Mix well using electric mixer.My need to add a few drops of milk if mix seems to dry.Add chopped walnuts if using. This should be a thick batter.
  2. Chill in refrigerator for at least one hour.Grease and
    lightly flour cookie sheet.Drop by spoonful on cookie sheet and bake for 12-15 minutes at 325 degrees.
    Cookies are done when they spring back when lightly
    pressed.These are a cake type cookie.
  3. Allow to cool and can be frosted.Can easily double recipe.

Printable Recipe Card

About Double Dutch Cookies

Course/Dish: Cookies, Chocolate
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtags: #cookie, #drop

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