These chewy cocoa cookies are so easy to make. Completely made from scratch with just a couple of staple ingredients and a little prep time. They are popular with friends and family because they have everything a perfect chocolate cookie has to have. Soft, chewy centers and crispy edges. They are beyond chocolaty just like my brownie cookies!
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Why You’ll Fall in Love With This Cocoa Cookies Recipe
- Easy to Make Cookies. Simple ingredients, a quick mix, and oven-bake is all takes to enjoy fresh cookies.
- Perfect Union of Chewiness and Crispness. Soft, chewy centers and crispy edges are what you get!
- Chocolate Flavor Bomb. These chocolate cocoa cookies are "beyond chocolaty" with intense chocolate flavor thanks to both the chocolate chips or chopped chocolate bars along with the cocoa powder.
Do you want to make perfect cookies every time? I've got you covered with my ultimate guide on how to make cookies from scratch, with plenty of professional tips and possible mistakes to avoid.
Ingredients
- Unsweetened Cocoa Powder. Cocoa powder is the primary source of rich and intense chocolate flavor in the cookies. You can use either Dutch-processed or natural cocoa powder to make your cookies. There are also some other cocoa powder substitutes you can use if needed.
- Butter. Butter plays a crucial role in creating the cookie's texture and flavor. Creaming the butter with sugar incorporates air into the mixture, contributing to the cookies' soft and chewy centers. You can also use a suitable butter substitute for baking but note the fat content in butter also adds richness to the overall taste so if you swap the butter it may affect the flavor too.
- Egg. The egg serves as a binding agent, helping to hold the cookie dough together and creating the structure and moisture of the cookies. It's essential for achieving the desired soft and chewy texture. Alternatively, consider using an egg substitute for cookies if needed though making a swap may change the outcome.
- Sugar. The combination of granulated sugar and light brown sugar sweetens the cookies while also influencing their texture. The specific ratio of these sugars is essential for achieving the desired spreading and texture. The use of brown sugar adds moisture and a subtle molasses flavor, enhancing the overall taste.
- All-Purpose Flour. All-purpose flour is a fundamental ingredient that provides structure to the cookies. You can also use a cup-to-cup gluten-free flour substitute if you prefer.
- Other Baking Ingredients. Baking soda, cornstarch, and salt are all used to create the texture and enhance the flavor of the chocolate cookies.
- Chocolate Chips. They're optional but add a more intense chocolate flavor to the cookies. Chips or a chopped chocolate bar both work well to make double chocolate cookies.
Please refer to the recipe card below for a complete list of ingredients and measurements.
Step by Step Video Tutorial
How to Make Cocoa Cookies
Learn how to bake and assemble these dark chocolate cookies with these simple instructions!
Step 1: Make the flour mixture. Stir together the flour, cocoa, cornstarch, baking soda, and salt in a medium bowl. Set them aside for a bit.
Step 2: Make your cookie dough. Cream the butter, sugar, and brown sugar on medium-high speed for about 2-3 minutes with an electric mixer. Add the egg and vanilla and mix until creamy and well combined. Add the flour mixture and mix on medium-low speed just until incorporated about 30-60 seconds. Stir in the chocolate chips just to mix into the cookie dough. Cover and chill for an hour.
Step 3. Bake your cookies. Roll two tablespoons of cookie dough using the palms of your hands into balls. Place cookies on a prepared baking sheet with 3-4 inches between them. Bake one tray of cookies at a time for 10-11 minutes, or until the edges are set, and the centers start to get small rips on top and look dry and puffy.
PRO TIP: Be sure to leave plenty of room between the cookies to allow for them to spread. I generally find six cookies per tray works best. For best results cook one tray at a time in the center rack of the oven.
Step 4. Cool and serve. Cool on the baking sheet until they firm up enough to move. The cookies deflate as they cool. Transfer the cookies to a wire rack and let cool completely.
Expert Tips for Success
- Do not over-mix the dough. Especially after you add the flour, it's key to mix just enough to combine all the ingredients. Too much mixing will lead to tough cacao cookies.
- Chill your cookie dough before baking. Chill the chocolate cookie dough for 1 hour. It should be a smooth, rollable dough that doesn't stick before you bake it. This helps to slow down the amount the cookies spread as well as improves the flavor.
- Don't over-bake them. Remove the cookies from the oven when they start to get small little rips on top. This way they will maintain their soft, chewy centers.
- Storing leftovers. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Let thaw at room temperature for 1-2 hours before serving.
- Measure correctly. Be sure to spoon and level the flour AND cocoa powder to prevent adding too much.
How to Make Ahead
- You can prepare the dough up to 2 days in advance. Cover and chill it in the fridge until you are ready to go. The longer it is in the fridge, the harder the dough will be. Let it stand at room temperature for about 20-30 minutes until it is a smooth and spoonable dough. Then scoop, roll, and bake.
- Freeze the prepared dough for up to 3 months. Make the dough as directed and then chill for an hour in the fridge. After chilling, scoop and roll the balls of cookie dough. Place them on a baking sheet and freeze. Once frozen, transfer the balls to a freezer-safe container or bag to store in the freezer. Thaw at room temperature for 1-2 hours or in the fridge overnight. Let the refrigerated dough stand at room temperature for 30 minutes before baking.
Recipe FAQs
The most likely cause of cookies that spread out too much during baking is that the dough wasn't sufficiently chilled. This step is essential as it firms up the dough so that the dough spreads just enough to create soft and chewy cookies with crisp edges.
Chocolate cookies are more challenging to identify doneness since you can't really see the results of browning. The visual cue you want to use are to look for the edges of the cookies to set and appear dry while ripples will form on the top center of the cookies. They will continue to cook a bit as they cool on the pan so it's essential to remove the tray as soon as the cookies are ready.
More Cookie Recipes to Try
Find here some of my favorite recipes, which are loved by family, friends, and readers around the world.
If you tried this Cocoa Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
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
- Do not over-mix the dough. Especially after you add the flour, it's key to mix just enough to combine all the ingredients. Too much mixing will lead to tough cacao cookies.
- Chill your cookie dough before baking. Chill the chocolate cookie dough for 1 hour. It should be a smooth, rollable dough that doesn't stick before you bake it. This helps to slow down the amount the cookies spread as well as improves the flavor.
- Don't over-bake them. Remove the cookies from the oven when they start to get small little rips on top. This way they will maintain their soft, chewy centers.
- Storing leftovers. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Let thaw at room temperature for 1-2 hours before serving.
- Measure correctly. Be sure to spoon and level the flour AND cocoa powder to prevent adding too much.
You can find the video in the post above. If you don't see a video, please check your browser settings.
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.