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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Lisa
Best recipe ever!!!
abby
it was difficult for me to incorporate the flour mixture with the egg mixture using the hand mixer so i used a wooden spoon. it turned out well and was very good!!
Marie
Perfect recipe, thank you for sharing💐👌
Rae
Delicious. I didn't have brown sugar so used a mix of white and molasses to replace the brown. It added some extra depth to the chocolatey flavor. So good!
Stephanie Hoofer
These are my all time favorite cookies now!!
Lakshmi Ramesh
These were absolutely delicious and came out just perfect! They are truly fudgy and chewy, almost a brownie in cookie form! Thank you for a wonderful recipe!
KATHY CARDER
Made these today added slivered almonds and chocolate chips..refrigerating them now..
Anna
Made these yesterday and they turned out fantastic. They didn't flatten as much but they were still soft and chewy!!
Jan
I added 1 tsp instant espresso, doubled the salt, and flipped the sugar ratios, but otherwise followed the recipe. Incredible cookies! Will make again!
Cynthia
Excellent cookies.First time I used regular flour and they turned out perfect. Second batch today used King Arthur's gluten free. They never flattened out like the first batch. They taste good but just curious about this.
Recipe is a keeper!!! Mahalo!!
Sabine
Thank you for your feedback. I think different gluten-free blends behave differently. I'm sorry that King Arthur's blend didn't work out. Have a wonderful day!