Craving something ultra-chocolaty and decadent? These black cocoa cookies are just what you need! With their rich, intense chocolate flavor and perfectly balanced soft center with crispy edges, they’re a dream for any chocolate lover.
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This black cocoa cookies recipe is a richer, more intense version of my classic double chocolate chip cookies. If you’re a true chocolate lover, you’ll appreciate the way these cookies are packed with melty chocolate chips.
The secret is in the black cocoa (no food coloring), which gives these cookies their deep, dark color and bold, smooth flavor. It’s a more intensely processed cocoa than the regular kind, adding a layer of richness that sets these cookies apart.
It’s the same cocoa used in Oreo cookie, with a more pronounced yet less bitter taste. Perfect Halloween cookies, holiday season or any occasion for anyone who craves a deep, refined chocolate flavor in their cookies.
Why you'll love these cookies
Ingredients you need
You’ll need these ingredients to make these chewy black cocoa powder cookies:
- Butter: Use very soft unsalted butter or melted and cooled butter.
- Sugar: A mix of white granulated sugar and brown sugar like dark brown sugar or light brown sugar.
- Eggs: At room temperature.
- Flour: All purpose white wheat flour.
- Black Cocoa: An unsweetened cocoa powder with a very dark color, a bit different from regular cocoa but with a stronger flavor (like Cacao Barry Extra Brute Black Cocoa Powder).
- Leavening: I use baking soda; see the recipe notes for using baking powder.
- Vanilla and Salt: Pure vanilla extract and fine table salt.
- Chocolate Chips: Use dark chocolate chips, milk chocolate chips, or chunks of dark baking chocolate.
How To Make Black Cocoa Cookies
Here are some quick visual instructions. Remember, the full instructions with exact ingredients are in the main recipe card below!
Step 1: Place all the dry ingredients in a medium bowl and mix them together, including the all purpose flour, dark cocoa powder, baking soda, and salt.
Step 2: In another large bowl with a hand mixer or in the large mixing bowl of a stand mixer with the paddle attachment, beat the butter, white sugar, and brown sugar together at medium speed until you get a creamy texture.
Step 3: Add the egg and vanilla extract, then beat again to incorporate.
Step 4: Finally, add the flour mixture and the chocolate chips, and mix at low speed using the paddle attachment or a spatula until the cookie dough is smooth and well combined.
Step 5: Use a tablespoon or an ice cream scoop to form cookie dough balls and place them on a cookie sheet lined with parchment paper.
Step 6: Bake the chocolate cookies in a preheated oven at 350°F (180°C) for about 12 minutes, then let them cool in a wire rack before enjoying with a sprinkle of sea salt or some vanilla ice cream.
Tips for best results
Storage instructions
Room temperature: Store these dark chocolate cookies in an airtight container at room temperature for up to 1 week.
Freezing: Freeze baked and cooled cookies for up to 3 months, or you can freeze the dough before baking by placing the dough balls in freezer-safe bags. Let them thaw completely at room temperature before baking.
Variations & Substitutions
Recipe Questions
Can I substitute black cocoa with regular cocoa powder?
Regular cocoa powder is lighter in color and has a more intense chocolate flavor compared to black cocoa. If you only have regular cocoa, you can mix it with Dutch-process cocoa powder to get a similar flavor, but the deep black color will be missing.
What’s the difference between black cocoa and Dutch-process cocoa?
Black cocoa is more alkalized than Dutch-process cocoa, which gives it its distinctive black color and a milder, smoother taste. Dutch-process cocoa has a reddish-brown hue and a richer flavor, but they’re both great for baked goods that need a mellow cocoa taste.
Do black cocoa cookies taste different from regular chocolate cookies?
Yes! Black cocoa cookies have a smoother, less intense chocolate flavor compared to regular chocolate cookies.
More Cookie Recipes
I hope you love these black cocoa chocolate chip cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Black Cocoa Cookies
- Total Time: 17 minutes
- Yield: 12 cookies
Description
Prepare this delicious recipe for all-chocolate black cocoa cookies with dark chocolate chips. Enjoy the intense flavor from the black cocoa and those chunks of dark chocolate. (Makes 12 cookies).
Ingredients
- 120 g unsalted butter – very soft or melted and cooled (½ cup)
- 50 g white granulated sugar (¼ cup)
- 80 g brown sugar (⅓ cup)
- 1 large egg – at room temperature
- 1 teaspoon vanilla extract
- 195 g all-purpose flour (1 ½ cups)
- 25 g black cocoa powder (¼ cup)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 150 g dark chocolate chips – or a mix with chocolate chunks (about 1 cup)
Instructions
- Preheat the oven to 180°C (350°F) and prepare a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, black cocoa, baking soda, and salt.
- In a large bowl, use an electric mixer to beat the softened butter with the white sugar and brown sugar for about 2 minutes until creamy.
- Add the egg and vanilla extract, and beat again for 1 minute to combine.
- Finally, add the dry ingredient mixture and the chocolate chips, and mix with a spatula until a smooth dough forms.
- Using an ice cream scoop, form cookie dough balls and place them on the prepared baking sheet (6 to 8 per sheet).
- Bake the cookies for about 12 minutes until the edges are firm but the centers are still slightly soft (they will continue to bake outside the oven and firm up as they cool).
- Let the cookies cool slightly before transferring them to a countertop or cooling rack.
- Sprinkle a little sea salt on top if desired and enjoy!
Notes
Storage:
Up to 1 week in an airtight container at room temperature and up to 3 months in the freezer.
Tips and Tricks:
- Use very soft butter, or melted and cooled butter.
- Use ingredients at room temperature.
- Cream the butter and sugar for at least 2 minutes with a mixer.
- Gently fold in the dry ingredients with a spatula or wooden spoon.
- Bake the cookies immediately (no need to chill the dough).
- Don’t overbake; slightly underbaked cookies will be softer and chewier.
- For best results, use a digital scale to measure your ingredients accurately.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: Americain
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