Black Cocoa Cookies
Deep, dark, and ultra-chocolatey, these small-batch black cocoa cookies bake up crisp-edged with a tender center and a hint of espresso to amplify the cocoa. Perfect for when a serious chocolate craving strikes and you want cookies fast.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Ingredients
- 3 tbsp unsalted butter softened
- 3 tbsp light brown sugar lightly packed
- 1 tbsp granulated sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp instant espresso powder optional; decaf works
- 7 tbsp all-purpose flour
- 2 tbsp black cocoa powder
- 1/4 tsp baking powder
- 1/8 tsp fine sea salt
- 2 to 3 tsp milk as needed to bring dough together
Instructions
Preparation Steps
- Heat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy, about 1 minute with a handheld mixer. Mix in the vanilla and espresso powder until smooth.
- In a separate small bowl, whisk together the flour, black cocoa, baking powder, and salt. Add the dry mixture to the butter mixture and mix on low just until evenly combined; the dough will look sandy.
- Sprinkle in 2 teaspoons milk and use your hands to gently press and fold the dough until it holds together without cracks. If still crumbly, add the remaining 1 teaspoon milk a few drops at a time.
- Portion dough into 2-teaspoon mounds (about 12), roll into balls, and space them 2 inches apart on the prepared sheet. Using the flat bottom of a glass dipped in sugar, press each ball to roughly 1/4-inch thickness.
- Bake 12 to 14 minutes, until edges are set and the tops look matte. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Enjoy once crisp and set.
Notes
For extra sparkle and subtle sweetness, dip your glass in sugar before flattening the dough. These cookies keep well in an airtight container at room temperature for up to 4 days; they stay crisp around the edges with a soft bite in the center.
This recipe is an original recipe inspired by the general idea of Black Cocoa Cookies. The ingredient ratios, instructions, and notes are independently developed.