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).

Ingredients

120 g (1/2 cup) unsalted butter – very soft or melted and cooled
50 g (1/4 cup) granulated sugar
80 g (1/3 cup) brown sugar
1 large egg – room temperature
1 teaspoon vanilla extract
195 g (1 1/2 cups) all-purpose flour
25 g (1/4 cup) black cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150 g (1 cup) dark chocolate chips or chunks

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.