cocoa cookies

These decadent Chocolate Sugar Cookies are supremely soft and chewy! If you're a fan of rich chocolate desserts, you have to give these cocoa cookies a try.

Chocolate Sugar Cookies

(228 grams) all-purpose flour

(85 grams) natural unsweetened cocoa powder

tsp baking soda

tsp baking powder

tsp salt

(224 grams) unsalted butter, room temperature

(310 grams) granulated sugar

eggs

tsp vanilla extract

sugar (additional for rolling)

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.

Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the eggs one at a time and mix until well combined after each addition.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit (I used the bottom of a glass)

Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.

Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

I just made these cookies!  The picture was so enticing that I had to make them right away!  They were so easy to make and they look just like the picture.  They are delicious too! 😋
P.S. just found out I had to go dairy free so I used vegan butter sticks and I couldn’t even tell a difference.

This recipe was absolutely delicious!!  Thank you, so much!!

Baked these for my coworkers at Kohl's along with your snickerdoodles. They LOVED both of them! Snickerdoodles were gone before the store closed for the night and these were almost gone as well! One of my coworkers said that this was one of the best cookies she's ever had!

https://content.jwplatform.com/videos/2450G6gN.mp4

These decadent Chocolate Sugar Cookies are supremely soft and chewy! They don’t need to be chilled before baking and they stay soft for days!

Adorable, vegan, black cocoa cat cookies with crisp edges, a slight chew, and subtle bitterness balanced out by the sugar. They&#39;re decorated using vegan royal icing with my favorite recipe linked down in the notes. Feel free to swap in regular butter, milk, and royal icing if there are no dietary dairy restrictions.

Black Cocoa Cat-Shaped Cookies (Vegan)

all-purpose flour ((150 grams,  0.39))

cocoa powder ((0.12))

tbsp black cocoa powder ((0.24))

½ tsp baking soda ((0.01))

salt ((0.01))

dairy-free unsalted butter,

sugar ((50 grams,  0.10))

brown sugar ((50 grams,  0.27))

tsp vanilla extract ((0.42))

milk

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, cocoa powders, baking soda, and salt.

In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl. Add vanilla and mix again.

Dump in all of the dry ingredients and mix until combined.  If the dough is crumbly, slowly add 2-4 tbsp of dairy-free milk until it comes together. The finished dough should be thick.

Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.

Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape dough into ball, then place onto lined baking tray. Flatten with palm of your hand or bottom of a cup. This will be the cat&#39;s head.For the ears, take ½ tsp of dough and shape into a triangle with your fingers Place the ear on the upper left or right side of the head and repeat for the other ear. Place cats about 3-4 inches apart. They will not spread much while baking.

Bake for 10-13 minutes. Cookies should look slightly puffy and soft in the center with set edges. They will not brown because of their black color. Be careful to not over bake so they don&#39;t get crispy! They will continue cooking when cooling on the pan.

Let cool on pan for about 5-10 minutes, then transfer to wire rack. Let cool completely.

To add the faces, use pink, yellow, and black colored vegan royal icing (recipe in notes below). Place into small piping bags and cut a small tip for each one. Have a toothpick or cookie scribe on hand to help you move the icing in the direction you want as you decorate the cookies.First, start with the eyes using the yellow royal icing: outline the eyes by piping 4 dots that you can connect into a circle. After connecting the circle for each eye, move onto the next cat. This allows the yellow outlines to somewhat dry, allowing you to flood the middle with the remaining yellow icing. After piping the eye outlines for each cat, flood the circles with the yellow icing. While that dries, use the pink royal icing to add the noses and inner ears for each cat.Take black icing and pipe whiskers on the left and right sides of the cat&#39;s face. Finally, using the black icing, add the pupils to the cat&#39;s eyes within the yellow circle. Leave a small perimeter of the yellow around the pupils as pictured in my photos.

Enjoy!

These crisp and light cocoa cookies are the perfect crispy texture. They bake up nice and thin and are the perfect sweet, chocolatey snack. Leave them as-is, add a little glaze or ganache drizzle, or sandwich them together with some buttercream. These little chocolate guys can do it all!

Crispy Cocoa Cookies

(8.5 oz flour

baking soda

(7 oz unsalted butter

(11 oz or about 1 1/2 cups) granulated sugar

(3 oz oil

(0.6 oz

(1 oz or 2 Tablespoons) light corn syrup

vanilla

salt

(3 oz

Preheat your oven to 300F, setting the racks...

Preheat your oven to 300F, setting the racks in the upper and lower thirds of the oven.

Line 2 half-sheet pans or cookie sheets with...

Line 2 half-sheet pans or cookie sheets with parchment.

Fill a pie plate or a small bowl...

Fill a pie plate or a small bowl with some granulated sugar. Set aside.

In a medium bowl, whisk together flour and...

In a medium bowl, whisk together flour and baking soda.

In a large microwave-safe bowl, melt the butter...

In a large microwave-safe bowl, melt the butter for 1 minute. Whisk until completely melted. If it still hasn't completely melted after a couple of minutes of whisking, microwave again for 15-20 seconds. You just don't want the butter to be so hot that it cooks the egg whites.

Whisk in the sugar, oil, instant coffee, corn...

Whisk in the sugar, oil, instant coffee, corn syrup, vanilla, and salt. The instant coffee may not completely dissolve, but it will mix in evenly in the next steps, so worry not.

Thoroughly whisk the egg whites in last.

Add the cocoa powder and whisk until completely...

Add the cocoa powder and whisk until completely moistened and evenly combined.

Dump in the flour mixture and mix in...

Dump in the flour mixture and mix in with a silicone spatula until completely combined.

Allow the dough to sit for about 5...

Allow the dough to sit for about 5 minutes to make it easier to work with.

Scoop level tablespoons of dough, and drop into...

Scoop level tablespoons of dough, and drop into the bowl of sugar.

Roll so the balls are completely coated in...

Roll so the balls are completely coated in granulated sugar, and place them 12 to a pan, on your half-sheet pans or cookie sheets.

Bake for 16-18 minutes, switching racks and rotating...

Bake for 16-18 minutes, switching racks and rotating pans halfway through the baking time.

Cookies are done when the edges are crisp...

Cookies are done when the edges are crisp and the tops are firm.

Let cookies cool on pans for 3-5 minutes...

Let cookies cool on pans for 3-5 minutes before transferring to cooling racks to cool completely.

Repeat with the remaining dough.

Let cookies cool completely, and store in a...

Let cookies cool completely, and store in a tightly-sealed container at room temperature for up to 5 days.

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Chocolate Sugar Cookies

Black Cocoa Cat-Shaped Cookies (Veg...

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Top 3 cocoa cookies recipes from across the web

The most viewed cocoa cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Sugar Cookies

Black Cocoa Cat-Shaped Cookies (Veg...

Crispy Cocoa Cookies

The most viewed cocoa cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine