Black cocoa cookies with a soft chewy center, crisp edges, and a deep dark chocolate flavor.

black cocoa cookies on a table with chocolate chips

These black cocoa cookies are made with black cocoa powder for a rich chocolate taste and that deep dark Oreo-style color.

This black cocoa cookie recipe is my easy homemade version for chewy chocolate cookies with crisp edges and melty chocolate chips.

Deep dark flavor: Black cocoa gives these cookies a bold and smooth chocolate taste.
Soft and chewy: The centers stay tender while the edges turn lightly crisp.
Easy to make: Simple ingredients and a quick method for bakery-style cookies.

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, ultra dark cocoa for deep chocolate flavor and color
Baking soda
Vanilla extract & salt
Chocolate chips: Dark, milk, or chunks for melty texture

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

Tips before you start

Use black cocoa powder for that deep color and smooth Oreo-like flavor
Don’t overmix once flour is added to keep cookies tender
Bake slightly underdone for soft chewy centers
Use a cookie scoop for even baking and uniform cookies
Add extra chocolate chips on top before baking for bakery-style cookies

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

Turn this base into fun Halloween monster cookies or like this skillet chocolate chip cookie.

Recipe Questions

Can I replace black cocoa powder?

You can use Dutch-process cocoa, but the color and flavor will be lighter.

Why are my cookies not black enough?

Use high-quality black cocoa powder for the deepest color.

Do I need to chill the dough?

No, but chilling helps create thicker cookies.

Why are my cookies dry?

Too much flour or overbaking—measure carefully and bake just until 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!

Black Cocoa Cookies (Soft & Chewy Chocolate 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.