Soft and Chewy Black Cocoa Cookies

If you love rich chocolate desserts, these Black Cocoa Cookies are about to become your new favorite indulgence. Made with dark, Dutch-processed black cocoa powder, these cookies have a striking color and a deep, sophisticated chocolate flavor reminiscent of Oreo cookies, but even better.

Why You’ll Love This Recipe

  • Intense, dark chocolate flavor that’s not overly sweet.
  • Gorgeous black color that makes them stand out.
  • Easy to make with basic pantry ingredients.
  • Soft, chewy texture with crisp edges.
  • Perfect for holidays, gifts, or any chocolate craving.

Ingredients

Flat lay of ingredients for black cocoa cookies

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¾ cup black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semi-sweet or dark chocolate chips (optional)

Step-by-Step Instructions

Step-by-step collage of making black cocoa cookies

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy — about 2–3 minutes.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, then add vanilla extract and beat until smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, black cocoa powder, baking soda, baking powder, and salt.
  5. Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in chocolate chips if using.
  6. Shape and Bake: Scoop tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each. Bake for 9–10 minutes, or until edges are set but centers remain soft.
  7. Cool and Enjoy: Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack. Serve warm or store once fully cooled.

Tips & Variations

  • For extra flavor, sprinkle a pinch of flaky sea salt on top before baking.
  • Add white chocolate chips for contrast.
  • Chill the dough for 30 minutes for thicker, chewier cookies.
  • Use Dutch-processed cocoa if you don’t have black cocoa; flavor will be milder but still delicious.
  • These make perfect ice cream sandwich cookies!

Storage & Freezer Instructions

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Freeze Baked Cookies: Freeze for up to 3 months. Reheat for 10 seconds in the microwave to refresh.
  • Freeze Dough: Scoop dough balls and freeze on a baking sheet. Once frozen, store in a zip-top bag and bake straight from frozen, adding 1 extra minute to bake time.

Serving & Pairing Ideas

Black cocoa cookies served with a glass of milk

  • Serve with cold milk for the classic combo.
  • Pair with vanilla ice cream or a drizzle of warm chocolate sauce.
  • Dust with powdered sugar for a beautiful presentation.
  • Enjoy alongside Hot Apple Cider with Cinnamon for a cozy fall treat.
  • Gift them in jars tied with ribbon for an elegant homemade present.

Frequently Asked Questions

What is black cocoa powder?

Black cocoa is a Dutch-processed cocoa that’s been heavily alkalized, giving it a darker color and smoother flavor, similar to what’s used in Oreo cookies.

Can I use regular cocoa powder instead?

Yes, but the cookies will be lighter in color and slightly more acidic in flavor. For best results, use a mix of regular and black cocoa.

Why are my cookies dry or crumbly?

Overbaking or adding too much flour can cause dryness. Be sure to measure flour accurately and bake only until edges are set.

Can I make the dough ahead of time?

Absolutely! Chill the dough for up to 48 hours before baking for richer flavor and better texture.

Ready to Make It?

These Black Cocoa Cookies are dark, dramatic, and deeply satisfying, perfect for true chocolate lovers. With their bold look and rich taste, they’ll impress everyone at your next gathering or cookie exchange.

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Stack of dark black cocoa cookies on a plate

Black Cocoa Cookies


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  • Author: Myla
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Rich, dark, and irresistibly soft, these Black Cocoa Cookies deliver a deep chocolate flavor with a striking black color — perfect for true chocolate lovers.


Ingredients

Scale

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 ¾ cups all-purpose flour

¾ cup black cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup semi-sweet or dark chocolate chips (optional)


Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Cream butter and sugar until light and fluffy.

3. Add eggs and vanilla extract; mix until smooth.

4. Whisk flour, black cocoa powder, baking soda, baking powder, and salt in a separate bowl.

5. Gradually add dry ingredients to the wet mixture; fold in chocolate chips.

6. Scoop tablespoons of dough onto baking sheets.

7. Bake 9–10 minutes until edges are set but centers remain soft.

8. Cool for 5 minutes, then transfer to a wire rack.

Notes

For extra flavor, sprinkle flaky sea salt on top before baking.

Chill dough for thicker cookies.

Store in airtight container up to 5 days or freeze for 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 75mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

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