Black Cocoa Chocolate Cookies Recipe
Bite-sized and perfect for snacking, adding to a Halloween dessert board, or dipping in sweet dessert dip, black cocoa chocolate cookies are crisp outside and chewy inside with Oreo-like flavor.
Servings 5 servings
Calories 138kcal
Ingredients
- 2 tablespoons unsalted butter melted
- 2 teaspoons avocado oil or light olive oil or vegetable oil
- 1/4 cup light brown sugar lightly packed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon instant espresso powder use decaf if you like
- 6 tablespoon all-purpose flour
- 2 tablespoons black cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Prep. Preheat the oven to 350F. Line a large baking tray with a piece of parchment paper.
- Make the dough. Add the butter, oil, brown sugar, vanilla, and instant espresso powder to a medium bowl. Use a handheld electric mixer to beat until well-combined. Add the flour, black cocoa powder, baking powder, and salt, and beat until it's well-combined and forms small crumbles. After that, work the dough with your hands a bit to help it come together (watch the recipe video to see this in action). TIP: The dough will be dry and crumbly, but should stick together when you squeeze it. If not, you can add 1/2 teaspoon water at a time until it does.
- Roll the cookie dough into balls. Use a 1-teaspoon measuring scoop to measure out the cookie dough, and then roll it into a ball between the palms of your hands (it helps to squeeze it as you roll). Arrange the cookie dough balls on the prepared baking tray spaced evenly apart.
- First bake and then flatten. Bake for 10 minutes. Remove the cookie tray from the oven, and immediately use a glass to press each cookie flat.
- Second bake and then flatten. Return the cookies to the oven to bake for 2 minutes more. Remove the cookie tray from the oven, and immediately use a glass to press each cookie flat again. Cool and enjoy!
Video
Notes
- Recipe Yield and Serving Size: This recipe makes about 20 1-teaspoon-sized cookies. Each serving is 4 cookies, for a total of 5 servings.
- Storage: After cooling, store these cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
- Sweetness Level: As-is, these cookies are not overly sweet (think Oreo cookies without the cream filling). That's because I like to serve them with a sweet dip! However, for a pretty sparkle and a touch more sweetness, you can roll the cookie dough balls in sanding sugar (or regular granulated white sugar) after you roll them into balls.
Nutrition
Serving: 4cookies | Calories: 138kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 63mg | Potassium: 78mg | Fiber: 1g | Sugar: 11g | Vitamin A: 140IU | Calcium: 23mg | Iron: 1mg