Black cocoa cookies with soft chewy centers, crisp edges, and a rich Oreo-like chocolate flavor.

black cocoa cookies on a table with chocolate chips

These black cocoa cookies are my easy homemade version made with black cocoa powder for soft chewy centers, crisp edges, and a rich Oreo-like chocolate flavor.

Deep cocoa flavor: Black cocoa gives them a smooth, rich Oreo-like taste.
Soft and chewy: Tender centers with lightly crisp edges.
Easy to make: Simple ingredients and no complicated steps.

Ingredients for Black Cocoa Cookies

Butter: Very soft unsalted butter or melted and cooled
Sugar: White sugar + brown sugar
Eggs: Room temperature
Flour: All-purpose flour
Black cocoa powder: Unsweetened black cocoa for deep color and a smooth Oreo-like flavor.
Baking soda
Vanilla extract & salt
Chocolate chips: Dark or milk chocolate chips, or chopped chocolate.

black cocoa cookies ingredients in a bowl with flour and cocoa powder

Tips before you start

Use black cocoa: For the deepest color and Oreo-like flavor.
Don’t overmix: Mix just until the flour disappears.
Slightly underbake: Keeps the centers soft and chewy.
Use a cookie scoop: For evenly sized cookies.
Top with chocolate chips: For a bakery-style finish.

How to make black cocoa cookies

This recipe is based on my classic double chocolate chip cookies, with black cocoa for a deeper, richer flavor.

Mix flour, black cocoa powder, baking soda, and salt in a bowl.

black cocoa cookie dry ingredients mixture in a bowl

Cream butter and sugars until smooth and fluffy.

Add egg and vanilla, then mix until fully combined.

mixing butter sugar and egg for black cocoa cookies

Combine dry ingredients with the wet mixture until a soft dough forms.

Fold in chocolate chips evenly.

black cocoa cookie dough with chocolate chips in a mixing bowl

Scoop dough balls onto a lined baking sheet, spacing them apart.

black cocoa cookie dough balls before baking

Bake at 180°C (350°F) until edges are set and centers stay soft.

Cool on the baking sheet, then transfer to a wire rack.

baked black cocoa cookies on a baking sheet

Storage

Store in an airtight container at room temperature up to 5 days or freeze up to 3 months.

Variations & Substitutions

Espresso boost: Add a pinch of espresso powder to enhance chocolate flavor
Nutty version: Mix in chopped walnuts or pecans for crunch
White chocolate: Swap for white chocolate chips for contrast
Stuffed cookies: Fill with Nutella or chocolate spread for a gooey center

For another dark cookie idea, try my Halloween monster cookies, or make my black cocoa sugar cookies.

Recipe Questions

Can I replace black cocoa powder?

Yes, Dutch-process cocoa works, but the cookies will be lighter in color with a different chocolate flavor.

Why are my cookies not black enough?

Use true black cocoa powder for the deepest dark color.

Do I need to chill the dough?

No, but chilling the dough will make the cookies thicker.

Why are my cookies dry?

Too much flour or overbaking—measure carefully and bake just until the edges are set.

stacked black cocoa cookies with dark chocolate chips

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Recipe Video

Black Cocoa Cookies

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Author: Fadela
Total Time: 17 minutes
Yield: 12 cookies

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Description

These black cocoa cookies are soft, chewy, and deeply chocolatey with their signature dark color and rich Oreo-style flavor. Easy to make with simple ingredients, they have crisp edges, tender centers, and melty chocolate chips (about 12–14 cookies).

Instructions

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, black cocoa powder, baking soda, and salt.
In a large bowl, beat the butter with granulated sugar and brown sugar for about 2 minutes until smooth and creamy.
Add the egg and vanilla extract, then mix again for about 1 minute until fully combined.
Add the dry ingredients and chocolate chips, then mix with a spatula just until a soft dough forms.
Scoop cookie dough balls using an ice cream scoop and place them on the prepared baking sheet, spacing them apart (6–8 per sheet).
Bake for about 12 minutes until edges are set and centers remain slightly soft.
Let the cookies cool on the baking sheet before transferring to a cooling rack—they will firm up as they cool.
Sprinkle with sea salt if desired and enjoy.