Black Cocoa Cookies

These black cocoa cookies are a delicious and unique twist on the traditional chocolate chip cookie. This recipe calls for black cocoa powder, which gives the cookies a rich, dark color and a dark chocolate flavor without any bitterness.

Due to the way black cocoa gets processed, this recipe uses baking powder as a leavening. Make sure you don't confuse baking soda for baking powder as baking soda will not react in this recipe.

4.34 from 6 votes

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Prep Time: 15

Cook Time: 9

Additional Time: 1

Total Time: 1 24

Servings: cookies

Calories: 182kcal

Author: Dahn Boquist

Ingredients

4 ounces semisweet chocolate finely chopped (114 grams)
12 tablespoons butter softened (170 grams)
⅔ cup brown sugar 140 grams
⅓ cup granulated sugar 67 grams
3 eggs
1 teaspoon vanilla extract
2-¼ cups all-purpose flour 270 grams
½ cup black cocoa powder 42 grams
1 teaspoon baking powder
½ teaspoon salt
1-½ cup dark chocolate chips

Optional decorations

Edible candy eyeballs

Instructions

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 1-½ 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.

Notes

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.

Recommended Products

Black Cocoa Powder

Nutrition