Black Cocoa Cookies

If you’re craving something deeply chocolatey, these black cocoa cookies deliver. Made with black cocoa powder for that signature dark color and Oreo-meets-brownie flavor, they’re soft, rich, and wonderfully bold.

Topped with melty chocolate chips and a sprinkle of flaky salt, they strike that just-right balance between decadent and dramatic, all with simple, approachable prep.

Why You’ll Love These Black Cocoa Cookies

• Big chocolate flavor. Black cocoa gives these cookies an intense, Oreo-like richness that’s deep and dark without being bitter.
• Soft and chewy texture. They bake up thick and fudgy with soft centers and slightly crisp edges, like a brownie in cookie form.
• Dramatic and beautiful. That bold black color, melty chocolate chips, and sprinkle of flaky salt make these cookies look bakery-worthy.
• Crowd-pleasing and giftable. They’re just different enough to feel special, but familiar enough for chocolate lovers to adore.

Key Ingredients

• Black cocoa powder – This ultra-dark, Dutch-processed cocoa gives the cookies their dramatic color and deep, bittersweet chocolate flavor. It’s less acidic than natural cocoa, which also helps create that soft, brownie-like texture. You can substitute Dutch-process or natural cocoa powder in a pinch, but the cookies will be lighter in color and slightly different in flavor.
• Unsalted butter – Provides richness and flavor. Softened butter is creamed with the sugars to build structure and help the cookies spread just the right amount.
• Brown sugar + granulated sugar – The combo of sugars adds sweetness and helps lock in moisture. Brown sugar also contributes a hint of molasses flavor and a slightly chewy texture.
• Egg – Just one egg gives these cookies structure and binds the dough together without making them cakey.
• Mini semisweet chocolate chips – Smaller chips spread more evenly throughout the dough for a double hit of chocolate in every bite. They also make the tops of the cookies look extra tempting.
• Salt – Enhances flavor and balances the sweetness. You can also finish the cookies with a sprinkle of flaky salt for contrast and crunch.

Ingredient Spotlight: Black Cocoa Powder

Black cocoa is an ultra-Dutch processed cocoa powder with a smooth, mellow flavor and strikingly dark color. It’s the same type of cocoa used in classic chocolate sandwich cookies like Oreos.

It’s not the same as natural or regular Dutch-process cocoa, so it’s best to use it in recipes designed for its unique flavor and texture. I use King Arthur’s black cocoa most often, and it’s also great in recipes like these dark cocoa powder brownies, another favorite for deep chocolate flavor.

How to Make Black Cocoa Cookies

Mix the dry ingredients.
Whisk together the flour, black cocoa powder, baking soda, and salt. This ensures everything is evenly distributed and helps prevent over-mixing later.

Cream the butter and sugars.
Beat the softened butter with both sugars until the mixture is light and fluffy. This step builds structure into the dough and helps the cookies bake up thick and chewy.

Add the egg and vanilla.
Mix until well combined. The egg binds the dough, and vanilla adds depth of flavor.

Combine wet and dry.
Add the dry ingredients in portions, mixing on low speed just until combined. Over-mixing here can lead to tough cookies, so stop when no dry streaks remain.

Stir in the chocolate chips.
Fold in the mini chocolate chips by hand or with the mixer on low. For a polished look, you can also have extra chips ready to add after baking.

Scoop and chill the dough.
Scoop the dough into balls and chill for at least 1 hour. Keeping the dough chilled helps control spread and creates a thicker, fudgier texture.

Bake in batches.
Place dough balls on a lined baking sheet and bake until the edges should look set but the centers still look soft.

Reshape and finish.
If the cookies spread unevenly, use a round cookie cutter or spoon to gently nudge them into shape right after baking. Press a few extra chocolate chips into the tops while warm and sprinkle with flaky salt, if using.

Variations and Serving Suggestions

• Add-ins. Swap some (or all) of the mini chips for chopped dark chocolate, chocolate chunks, or even white chocolate chips for contrast.
• Sandwich cookies. Use two cookies to sandwich a layer of vanilla buttercream, chocolate ganache, or marshmallow filling for a twist on classic sandwich cookies.
• Holiday flair. Press seasonal sprinkles or colored sugar onto the tops right after baking for a festive look. They’re a perfect fit for Halloween and Valentine’s Day!
• Make them jumbo. Scoop the dough into larger portions for bakery-style cookies. You’ll need to bake a minute or two longer, leave plenty of room between them, and give them extra reshaping as needed.

How to Store

Room temperature: Store the baked cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to help keep them soft.

To freeze baked cookies: Let them cool completely, then freeze in a single layer until firm. Transfer to a freezer bag or container and store for up to 2 months. Thaw at room temperature before serving.

To freeze the dough: Scoop and chill the dough balls until firm, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the bake time.

A Cookie with Bold Flavor and Big Personality

If you’re looking to mix things up from your usual chocolate chip cookies, these black cocoa cookies are a fun (and deeply chocolatey) way to do it. With that rich Oreo-like flavor, soft and chewy centers, and moody good looks, they’re sure to stand out on any cookie plate.