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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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!