These Black Cocoa Cookies are soft and chewy with a dark and rich chocolate flavor. The black cocoa gives them their beautiful black color and their delicious flavor.
These cookies are really easy to make and the dough comes together quickly. Once made, the dough will need to chill for at least 30 minutes so it's easier to work with, but then they just take a quick 12-14 minutes to bake!
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Egg: You also want to make sure that the egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy. Scrape down the sides of the bowl. Add egg and vanilla extract and continue to mix.
With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet. Bake for 12-14 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Black Cocoa Cookies
These Black Cocoa Cookies are soft and chewy with a dark and rich chocolate flavor. The black cocoa gives them their beautiful black color and their delicious flavor.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 13 servings
- Category: Dessert
Ingredients
- 180 grams (1 ½ cups) flour
- 42 grams (½ cup) black cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 oz (½ cup) unsalted butter, softened
- 247 grams (1 ¼ cup) sugar
- 1 egg, room temperature
- 1 tsp vanilla
Instructions
- Preheat oven to 350º F.
- Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.
- Add egg and vanilla extract and continue to mix.
- With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet. Bake for 12-14 minutes or until cookies are firm around the edges.
- Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
- Enjoy!
Notes
- Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days. You can reheat them in the microwave for 10-15 seconds.
- Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
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