These easy chocolate cookies with cocoa powder are my go-to when I want a delicious, chocolatey dessert with less fuss. They have soft, gooey centers, lightly crisp edges, and plenty of rich cocoa flavor. Even better, they’re made from scratch with baking staples that are simple to find in any grocery store.
The chocolate chips are optional, but I love adding them when I want an extra bit of melted chocolate in every bite. If you’re in the mood for an even fudgier cookie next time, try these Chocolate Fudge Brownie Cookies. Before you start mixing, keep reading because a few simple tricks make a big difference to how these cookies spread and stay chewy.
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Video Instructions
Try These Easy Chocolate Cookies with Cocoa Powder
These easy cocoa cookies are a great recipe when I want homemade cookies without anything fancy. Mix the dough, give it time to chill, and they need only about 10 minutes in the oven.
Why You’ll Love Them
- Seriously chocolatey: Cocoa powder gives you the intense chocolate flavor, and if you add chocolate chips, even better! Adding white chocolate chips is another option; however, these cookies will taste much sweeter. You can also add peanut butter chips for a different flavor.
- Soft AND crispy: I love the texture, the soft, chewy middles and lightly crispy edges.
- Easy ingredients: Nothing unusual is hiding in the ingredient list. These are straightforward homemade cookies made with simple baking ingredients.
- Great for making ahead: You can prepare the dough up to 2 days ahead or freeze the portioned dough for later.
- Quick to bake: Once the dough is chilled, each tray needs just 10-11 minutes baking time in the oven. Super quick!
Ingredients
- Unsweetened cocoa powder: This is where most of that rich chocolate flavor comes from, so it’s obviously pretty important! I like Dutch-processed cocoa for its deep flavor, but natural cocoa powder works too and can be substituted 1:1.
- Butter: Butter gives these fudgy chocolate cookies a rich taste and creates their soft, chewy texture. Make sure the butter is at room temperature so it creams properly with the sugars.
- Granulated white sugar and brown sugar: I use both because they do more than simply make the cookies sweet. These two added together help with spreading and texture, and the brown sugar makes them moist and gives a slight molasses flavor.
- Egg: This holds everything together and adds more moisture and structure needed for a chewy cookie rather than a dry, crumbly one.
How to Make Easy Chocolate Cookies with Cocoa Powder
1. Stir the flour, Dutch process cocoa powder, cornstarch, baking soda, and salt together in a medium bowl.
2. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer for 2-3 minutes until creamy.
3. Add the wet ingredients, egg, and vanilla, and beat for about 1 minute until well combined.
4. Add the dry ingredients and mix on medium-low speed for only 30-60 seconds, stopping as soon as everything is incorporated. Stir in the chocolate chips or chocolate chunks if using.
5. Cover the batter and refrigerate for 1 hour. Don't skip this part, as the chilling time helps control spreading and improves the flavor.
6. Preheat the oven to 350°F (175°C) and line two or three baking pan sheets with parchment paper.
7. Scoop 2 tablespoons (45g) of dough using a cookie scoop for each cookie and roll into balls. Place 6 cookies on each baking sheet, leaving 3-4 inches between them.
8. Bake one tray at a time for 10-11 minutes. They're ready when the edges are set, and the centers look dry and puffy with small cracks beginning to appear.
9. Leave the cookies to cool on the baking sheet for about 5 minutes. They’ll deflate slightly and firm up as they cool. Transfer to a wire rack to cool completely and add some flaky sea salt or coconut flakes if desired.
Recipe Tips
- Measure the cocoa and flour carefully. I recommend spooning and leveling both. Too much of either can leave you with dry cookies.
- Don't overmix. Once the flour goes in, mix only until it is combined. Overworking the dough can make the cookies tough and more liable to break a wall instead of tender and chewy.
- Give the dough the full hour to chill. It should become smooth, rollable, and non-sticky before baking.
- Give them room. These cookies spread, so leave a good 3-4 inches between each dough ball. Six cookies per tray works well.
- Bake one tray at a time. Place it on the center oven rack for the most consistent results.
- Don't wait for the centers to look completely baked. Those little cracks appearing on top are your sign to get them out. They'll continue setting as they cool.
What Can You Serve With Them?
- Cold milk
- Hot chocolate
- Coffee
- Vanilla ice cream
- Fresh strawberries
- Chocolate or caramel sauce
FAQs
Yes. You can replace the Dutch-processed cocoa powder with natural cocoa powder 1:1, so there's no need to change the amount.
I wouldn't skip this step. Chilling helps control how much the cookies spread in the oven and also improves their flavor. The chilled dough should feel smooth and be easy to roll without sticking to your hands.
The most likely culprits are too much flour or cocoa powder, overmixing, or leaving them in the oven too long. Measure your dry ingredients carefully and take the cookies out when the edges are set and those first little cracks appear on top.
Yes. Chill the dough first, portion and roll it into balls, then freeze them on a baking sheet before transferring them to a freezer-safe container. The dough can be frozen for up to 3 months.
Recipe
Easy Chocolate Cookies With Cocoa Powder
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ½ cup unsweetened Dutch-processed cocoa powder, spooned and leveled Natural cocoa powder can be used as well. Replace 1:1.
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar If preferred, use dark brown sugar. Replace 1:1.
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips or chopped chocolate bars, optional
Instructions
- In a medium bowl, stir together the flour, cocoa, cornstarch, baking soda, and salt and set aside.
- In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed for about 2-3 minutes. Then add the egg and vanilla and mix for about 1 minute, until creamy and well combined. Add the flour mixture and mix on medium-low speed just until incorporated, about 30-60 seconds. Then stir in the chocolate chips, if used, just until evenly distributed. Cover and chill for 1 hour.
- Preheat the oven to 350°F (175°C). Line two or three baking sheets with parchment paper and set aside.
- Scoop 2 tablespoons (45 g) of cookie dough per cookie, roll into even balls with the palm of your hands and place 6 cookies, spaced 3 to 4 inches (7.5 to 10 cm) apart, on each prepared baking sheet. Bake one sheet at a time for 10-11 minutes, or until edges are set, and the centers start to get small rips on top and look dry and puffy.
- Remove from the oven and let cool for about 5 minutes on the baking sheet, or until firm enough to move. They will deflate as they cool. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 10-11 minutes. The edges should look set while the centers remain puffy and just begin developing small cracks.Taste & Texture
These cookies are deeply chocolatey with lightly crisp edges and wonderfully soft, chewy centers. Add the chocolate chips and you’ll get little pockets of melted chocolate throughout, making them even more indulgent.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies for up to 3 months.
- Cookie Dough: Prepared cookie dough can be refrigerated for up to 2 days or portioned and frozen for up to 3 months.
- Thawing: Let frozen cookies thaw at room temperature for 1-2 hours.
- Reheating: Not necessary, although you can warm a cookie briefly before serving if you prefer those chocolate chips a little melty.
Serving Recommendations
I love these while they're still just a little warm, especially if I've added the chocolate chips. Serve them with a cold glass of milk or sandwich a scoop of vanilla ice cream between two cookies for a really easy dessert.Recipe Variations and Substitutions
- Cocoa powder: Natural cocoa powder can replace Dutch-processed cocoa powder 1:1.
- Brown sugar: Dark brown sugar can replace light brown sugar 1:1 if that's what you have.
- Chocolate: Use semi-sweet chocolate chips or chopped chocolate bars, or leave them out completely for classic easy cocoa cookies.
- Flour: A cup-for-cup gluten-free flour can also be used if needed.
Proper Storage Tips
- Let the cookies cool completely before storing.
- Keep them in an airtight container at room temperature for up to 4 days.
- Freeze extras for up to 3 months.
- Store make-ahead dough tightly covered in the refrigerator.
- Freeze portioned dough balls so you can thaw only what you need.
Pro Tips
- Spoon and level both the flour and cocoa powder.
- Don't overmix once the dry ingredients are added.
- Chill the dough for the full hour.
- Leave 3-4 inches between the cookies.
- Bake only one tray at a time.
- Remove the cookies as soon as the edges set and small cracks appear.
- Let them firm up on the baking sheet before moving them to a cooling rack.
Video
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Cara Paul
I'm admittedly not much of a baker nor do I have a great sweet tooth BUT my husband loves a little something sweet after dinner. When I do bake, its usually with chocolate and the darker the better So, I made these very yummy cookies and turned them into chocolate and strawberry icecream sandwiches... That worked out a treat!
Robin
So yummy not too sweet
Maria
Delicious!!! Not too sweet while still maintaining that rich chocolate flavor, perfectly hard on the outside and chewy on the inside!
100% would recommend
Parul
These were so so good and so so easy to make! They taste like chewy Oreos. I used King Arthur’s black cocoa, which may account for that flavor. They’re deeply but not overly chocolatey. They are also beautiful (which may also be due to the cocoa I used!). I rolled the cookies in white nonpareil sprinkles and they looked gorgeous. Great for my holiday cookie tins!
Sandra
These are great. Very much like a brownie in cookie form as the last guest posted. Lovely texture and chocolate taste and also economical since cocoa is less expensive than chocolate chunks. It is 'neater' for serving and freezing than regular brownies
I am doing a drop-in cookie/sandwich holiday-related party for 30 or so people next week. These should be easy to freeze and everyone likes chocolate, especially my son, so I think this will be a popular option.
Thanks Sabine! Will definitely be checking out this site for other recipes.
Khadijah
These are perfect. Fudgy, rich, chocolate goodness. It’s like eating a brownie in cookie form. These are very good. I didn’t have cornstarch so I skipped that but they still turned out great. Will definitely make again. Yummy chocolate cookie that really hits the sweet tooth. I used dark cocoa powder and it made it really rich and velvety but still chewy and yummy.
Veronica
My family enjoyed these cookies very much! They were quick and delicious, definitely making these again.
Michelle h
These are absolutely amazing.. I decided about 30 minutes was enough chill time.. they turned out perfectly!!! Great recipe..easy to make !
Barbara
You are absolutely correct! When they first came out of the oven, I wasn’t thrilled. Oh, my! After they cooled off, it was hard to eat just one. Had to hide them away. Tastes like a brownie without the mess.
Lanaye Ross
Thanks gonna try freezer method!
Adria
This may be the best chocolate cookie recipe I have ever used. They are fudgy, rich and chewy and also form into a perfectly round crackled cookie. The dough seems rather thick but they came out perfectly. The only adjustment I made was to add 1 tablespoon of instant espresso to a double batch. I will definitely keep this recipe on file as the go to chocolate cookie from now on. Thank you!
Laurie
I am helping my neighbor that has been in the hospital most of this year. He has lost so much weight I have been making lots of sweets. I love this recipe. I made it true to form with the exception of salt. I just had salted butter so I eliminated the salt and it worked perfectly. Mine did not flatten out either. I sprinkled some powdered sugar over mine and added a small amount of pecans to mine. Very good. Ill use this recipe again. Thanks for sharing.