These chewy cocoa cookies are so easy to make. You need just a couple of staple ingredients and a little prep time.
Completely made from scratch! Friends and family frequently request these cocoa cookies 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!
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.
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Video Tutorial
Why You’ll Fall in Love With These Cookies
- It’s simple and easy to make. The recipe emphasizes that the cocoa cookies are easy to make, requiring just a couple of staple ingredients and little prep time. People appreciate recipes that are straightforward and don't involve complicated steps or hard-to-find ingredients.
- It’s the perfect union of chewiness and crispness. The description highlights that the cocoa cookies have soft, chewy centers and crispy edges. This balance of textures is often a sought-after quality in cookies, appealing to those who enjoy a combination of chewiness and slight crispiness.
- It’s a chocolate flavor bomb. The cocoa cookies are described as being "beyond chocolaty." For chocolate lovers, the intensity of the chocolate flavor is a major draw. The inclusion of chocolate chips or chopped chocolate bars enhances the overall chocolate experience.
Ingredients
- Unsweetened Cocoa Powder. Cocoa powder is the primary source of chocolate flavor in the cookies. It contributes to the rich and intense chocolate taste that the recipe emphasizes. The choice between Dutch-processed or natural cocoa powder provides a level of customization based on personal preferences. If needed, consider cocoa powder substitutes.
- Butter. Butter plays a crucial role in creating the cookie's texture and flavor. Creaming the butter with sugar helps incorporate air into the mixture, contributing to the cookies' soft and chewy centers. The fat content in butter also adds richness to the overall taste. You can also use suitable butter substitute for baking.
- Egg. The egg serves as a binding agent, helping to hold the cookie dough together. It contributes to the structure and moisture of the cookies, playing a key role in achieving the desired soft and chewy texture. Alternatively, consider using an egg substitute for cookies if needed.
- Granulated Sugar and Light Brown 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 mentioned as 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. It contains gluten, which, when combined with other ingredients, gives the cookies their shape and texture. The option to substitute with gluten-free flour caters to individuals with dietary restrictions, adding to the recipe's versatility.
Please refer to the recipe card below for a complete list of ingredients and measurements.
How to Make Cocoa Cookies
Learn how to bake and assemble Cocoa Cookies with these simple instructions!
1. Make the flour mixture.
In a medium bowl, stir together the flour, cocoa, cornstarch, baking soda, and salt and set aside.
2. Make your cookie dough.
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.
3. Bake your cookies.
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 the edges are set, and the centers start to get small rips on top and look dry and puffy.
4. Let your cookies cool down and serve.
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.
Make Ahead and Freezing Instructions
- You can prepare the dough for 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. Therefore, make the dough as directed and then chill for 1 hour in the fridge. Scoop and roll balls of cookie dough and transfer to freezer bags. Before baking, let them sit at room temperature for 1-2 hours to thaw. Alternatively, you can thaw them in the fridge overnight and let them stand at room temperature for 30 minutes before baking.
- Baked cocoa cookies freeze well for up to 3 months. Wrap the baked and chilled cookies in plastic wrap and store them in freezer bags. Wrap them individually and take care that no air is sealed in. Let thaw at room temperature for 1-2 hours before serving.
Expert Tips for Success
- Do not overmix the dough. Avoid overmixing the dough, especially when you add the dry mixture to the dough.
- 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.
- Don't overbake them. Remove the cookies from the oven when they start to get small little rips on top.
Cocoa Cookies FAQs
I wrote a thorough guide on how to make cookies where questions like why cookies turn out flat, don't spread, turn out hard, or how chilling affects the taste and texture are answered. I also share mistakes to avoid and tips for success. So whatever your question, check out my how to make cookies post and find the answer. If your question is still not answered, simply leave a comment below.
More Cookie Recipes to Try
Find here some of my favorite recipes, which are loved by family, friends, and readers around the world.
- Oatmeal Raisin Cookies
- Brown Butter Cookies
- Pistachio Cookies
- Peanut Butter Oatmeal Cookies
- White Choc Cookies
Recipe
Chocolate Cookies made with Cocoa
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ½ cup unsweetened Dutch-processed* cocoa powder, spooned and leveled
- 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**
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup semi-sweet chocolate chips or chopped chocolate bars
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
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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.