Get the Recipe:
Black Cocoa Cookies
These rich, chewy black cocoa cookies are all about bold chocolate flavor and dramatic looks. Made with black cocoa powder and studded with chocolate chips, they’re like a brownie and an Oreo had a delicious cookie baby.
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ cup (42 g) black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup (128 g) mini semisweet chocolate chips (or chopped chocolate), plus more for topping after baking
- flaky salt, for topping (optional)
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Instructions
- Whisk together the flour, black cocoa, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy (about 2–3 minutes). Mix in the egg and vanilla until combined.
- With the mixer on low speed, gradually mix in the dry ingredients just until no dry streaks remain. Stir in the chocolate chips.
- Scoop the dough into balls (about 1.5 tablespoons each, a #40 scoop), then chill for 1 hour to help control spread.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Place the chilled dough balls on the prepared baking sheets, leaving ample room for spreading. Bake (one pan at a time) 9–11 minutes, or until the edges are set but the centers look slightly soft. Keep the remaining dough chilled between baking batches.
- If you like, top each warm cookie with a few more chocolate chips and a pinch of flaky salt.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Black cocoa powder: This ultra-Dutched cocoa creates the deep color and flavor in these cookies. King Arthur’s black cocoa is my go-to, but other brands like The Cocoa Trader and Guittard should work well, too.
- Chilling the dough: For best results, keep the dough chilled between batches to reduce spreading.
- Shaping tip: The cookies may spread unevenly in the oven. Use a round cookie cutter or spoon to gently reshape them right after baking.
- Finishing touches: For bakery-style presentation, press a few extra chocolate chips into the tops of the cookies after baking. A sprinkle of flaky salt adds a nice flavor contrast.
- Storage: Keep cookies in an airtight container at room temperature up to 4 days.
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