Black cocoa cookies are rich and decadent, with a robust, dark chocolate flavor thanks to the black cocoa. This unique twist on a chocolate chip cookie is delightful in every way, from the tender cookie texture to the rich and non-bitter flavor of the cocoa powder.
Black cocoa cookies can be enjoyed any time of the year but we find them to be especially fun around Halloween! Press a couple of candy eyeballs onto the cookies to create cute little monster treats that kiddos will love. The deep color of the black cocoa powder gives the cookies an extra dark appearance without turning your mouth black.
We used Modern Mountain Black Cocoa (affiliate link) which is rich and also happens to be Dutch-processed so its intense chocolate flavor remains extra smooth.
Why This Recipe Works
This black cocoa cookies recipe is simple to make, extra rich, and perfectly chocolatey. It’s similar to our chocolate fudge cookies (yay for extra chocolate!) and our Matcha Chocolate Chip Cookies when it comes to texture.
These black cookies are soft and chewy and studded with dark chocolate chips for an extra dose of cocoa.
Here’s why we love this black cookies recipe:
- Black cocoa gives the cookies a dark, almost black appearance but it doesn’t turn your mouth black when you eat the cookies.
- We use baking powder as a leavening because black cocoa does not react with baking soda since it is alkaline.
- Melted chocolate gives the cookies a moist, chewy texture (without the melted chocolate, the cookies will seem a bit dry due to the alkalized black cocoa).
- The cookies are fun and simple to make with young bakers.
- They are chocolatey, chewy, and delicious!
- This recipe is perfect for Christmas (think black coal cookies), Halloween, or a monster-themed birthday party but you can skip the candy eyes and enjoy them any time of the year!
Ingredients for Black Cocoa Cookies
These cookies are buttery, rich and intensely chocolate. One thing to point out is that due to the way black cocoa is processed, the best leavening agent is baking powder. Black cocoa won’t react with baking soda so make sure you have the proper ingredient or your cookies will end up flat, dense, and dry.
For this black cocoa cookies recipe, you will need (the links below are affiliates):
- semisweet chocolate- finely chopped.
- butter – softened to room temperature.
- sugar- you will need both brown sugar and granulated sugar.
- eggs- we use large eggs. This recipe requires extra eggs for binding so don’t skip the eggs.
- vanilla extract- for a light vanilla flavor.
- all-purpose flour- spoon it into a measuring cup and level off the top if you’re not using a scale.
- black cocoa powder- we used Modern Mountain Black Cocoa and we don’t yet know how other brands will work with this recipe.
- baking powder- this recipe requires baking powder for leavening. Don’t use baking soda.
- salt- a touch of salt brings out the chocolate flavor.
- dark chocolate chips- we like using dark chocolate for this recipe because the rich flavor pairs well with the black cocoa but feel free to use chocolate chips of your choice.
- edible candy eyeballs– this is optional but super cute if you’re decorating for Halloween.
How to Make Black Cocoa Cookies
This black cookie recipe couldn’t be any easier! Keep in mind that the dough requires 1-2 hours of chill time so make sure to account for that when you prep them.
Here’s how to make naturally black cookies (scroll to the bottom of the page for the full printable recipe card):
- Melt the chocolate. You can do this by putting the chocolate in a microwave-safe bowl and heating it in 20-30 second intervals, stirring in between.
- Mix the cookie dough. Beat together the butter and sugars until light and creamy. Add the eggs, one at a time, beating well in between each addition. Stir in the vanilla extract and melted chocolate, then stir in the dry ingredients and chocolate chips.
- Scoop and chill. Use a 1-1/2 tablespoon cookie scoop and scoop balls of dough onto a plate or tray. Chill them in the freezer for 1-2 hours.
- Bake the cookies. Place the cookie dough balls on a parchment-lined baking sheet and bake until the edges look set.
- Cool and decorate. Remove the cookies from the oven and let them cool for 5 minutes before transferring them to a cooling rack. If desired, place eyeball candies on the cookies immediately after they are out of the oven.
Tips for Success
- A 1-1/2 tablespoon cookie scoop will also be labeled #40. This size of scoop holds approximately 30 grams of cookie dough. If you don’t have a cookie scoop, measure balls of dough that are approximately 1-1/2 tablespoons in size.
- Melt the chopped chocolate slowly. If you use a microwave, stop it frequently and stir the chocolate. Microwaves are all different and some have a higher power that will scorch the chocolate quickly.
- Use room temperature eggs for best results.
- Do not use an egg replacement or cut back on the eggs in the recipe. There is something about the highly alkalized cocoa powder that requires extra binding power of the eggs.
- Adjust the bake time for larger or smaller cookies.
- The black cocoa gives these cookies a very dark color but they will not be jet black. To make jet black cookies, you can add 2 to 3 drops of black food coloring to the batter.
Frequently Asked Questions
Black cocoa has a more deep, intense cocoa flavor than regular cocoa powder. Since it is Dutch-processed, it is still smooth and not bitter. This type of cocoa powder is what gives Oreo cookies that uniquely rich chocolate flavor.
Dutch cocoa and dark cocoa are usually the same thing since the Dutch process creates a deeper color of brown. However, black cocoa goes through a more intense Dutching process and has a different flavor. You can substitute black cocoa for Dutch cocoa if you’re looking to create a baked good that’s extra dark and rich.
If you like cookies that are rich in cocoa, similar to the taste of Oreos, with a double dose of chocolate, this black cocoa cookies recipe has your name on it.
We love the texture- soft yet still perfectly chewy- and the dark chocolate chips are like frosting on the cake. Enjoy!
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- 4 ounces semisweet chocolate, finely chopped (114 grams)
- 12 tablespoons butter, softened (170 grams)
- 2/3 cup brown sugar (140 grams)
- 1/3 cup granulated sugar (67 grams)
- 3 eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour (270 grams)
- 1/2 cup black cocoa powder (42 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cup dark chocolate chips
- Edible candy eyeballs
- Place the chocolate in a microwavable bowl and zap it in the microwave for 20 to 30 seconds. Stir, then continue to heat in 20 to 30 second intervals, stirring in between until the chocolate is melted. Alternatively, melt the chocolate over a double boiler on the stovetop.
- Set the chocolate aside while you start mixing the cookie dough.
- Add the butter, brown sugar, and granulated sugar to a mixing bowl. Beat on medium-high speed for 4 to 5 minutes until the butter mixture looks light and creamy. Make sure you scrape down the bowl intermittently.
- Add the eggs, one at a time, beating well in between each addition and scraping down the sides of the bowl.
- Stir in the vanilla extract and the melted chocolate.
- Sift the flour, cocoa powder, baking powder, and salt over the batter. If you don’t have a sifter, add the dry ingredients to a bowl and stir them with a whisk then add the dry ingredients to the batter.
- Stir the batter until the dry ingredients are completely incorporated then stir in the chocolate chips.
- Use a 1-1/2 tablespoon cookie scoop and scoop balls of dough onto a plate or tray. Place the cookie dough in the fridge to chill for 1 to 2 hours.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Place balls of cookie dough on the cookie sheet, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes until the edges look set and the tops look shiny. The cookies will still be slightly soft in the center but they will firm up when they cool.
- Remove the cookies from the oven and let them cool on the cookie tray for 5 minutes before transferring them to a baking sheet.
- If you want to add eyeball candies to the cookies to make monster eye cookies, place the candy eyes on the tops of the cookies immediately after you take the cookies out of the oven.
- A 1-1/2 tablespoon cookie scoop will also be labeled #40 and hold approximately 30 grams of cookie dough. If you don’t have a cookie scoop, measure balls of dough that are approximately 1-1/2 tablespoons.
- If you make larger or smaller cookies, you will need to adjust the baking time.
- The black cocoa gives these cookies a very dark color but they will not be jet black. If you want a jet-black cookie, add 2 to 3 drops of black food coloring to the batter. Even without adding black food coloring, these cookies are very dark and make fantastic Halloween cookies.
- We tested these cookies with Modern Mountain black cocoa.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 83mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 3g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.
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