A must-bake in my New England home, Soft Cocoa Cookies are a simple and chocolaty treat. The from-scratch cookies are delicious all on their own, or to use to make sandwich cookies.
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Just look at these babies. Don't be deceived by their plain-Jane looks. They are so good! I call them Soft Cocoa Cookies... because that's what they are! The outside of the cookie has lightly crisp edges, and inside they're soft and really chocolaty.
It's a simple, homemade, cocoa powder cookie that's tasty and satisfying all on its own, or dusted with confectioner's sugar.
In a nutshell... 🐿️
- What this is: They're wonderfully soft, simple, chocolaty cookies, a homemade treat with lightly crisp edges and rich centers.
- You'll love this part: The cookies are satisfying on their own, but are also fun to dress up with chocolate chips, to use to make sandwich cookies, or to include in a college care package.
- How it's made: Mix up a simple chocolate dough, let it chill overnight to develop the flavors, then scoop and bake the cookies.
Jump to:
Why you'll love them
Make easy, Soft Cocoa Cookies from scratch to enjoy as a decadent, chocolaty treat. Or, make them even more delectable with upgrades like these:
- Push a Hershey's Kiss into the centers when they're hot from the oven
- Add a cup of chocolate chips, white chocolate chips, or peanut butter chips to the batter
- Roll the dough balls in sprinkles before baking.
Or just dust the tops of the cooled cookies with confectioner's sugar, like I did!
Make this cocoa cookie recipe for Christmas cookie exchanges, for Valentine's Day, to pack inside a College Care Package, or just to treat yourself!
You can also use Soft Cocoa Cookies with cocoa powder to make other cookie creations. I use these chocolate cocoa cookies to make Halloween Spider Sandwiches, and in Halloween Witches Hats with Ice Cream Cones.
The chocolaty cookies also get red buttercream filling and a chocolate dip to make these Avenger-ific Black Widow Cookies.
What makes these cookies soft?
These best Soft Cocoa Cookies are made with a blend of butter and shortening, which give the cookies a soft texture.
Brown sugar in the batter also contributes moisture, and letting the batter rest in the fridge overnight allows the flour to hydrate—both of these help make the cookies moist and soft.
🔪 How to make Soft Cocoa Cookies
Ingredients for Soft Cocoa Cookies
- Flour: All-purpose flour works fine in these chocolate cookies.
- Unsweetened Cocoa Powder: I use natural cocoa powder such as Hershey's brand.
- Baking soda: The acid in the cocoa powder activates the soda to puff the cookies.
- Salt: Just a little salt is important to give the chocolate cookies the best possible flavor.
- Butter: Use a good quality brand of unsalted butter, such as Cabot, Kerrygold, or Kate's.
- Shortening: A vegetable shortening, such as Crisco, adds tenderness to the cookies.
- Granulated sugar: This is one of the sugars used to sweeten the cocoa cookies.
- Dark Brown Sugar: Not only does it sweeten, dark brown sugar adds moisture plus a deeper flavor thanks to the extra molasses.
- Egg: A large egg in the cookie dough helps bind the ingredients together and add richness.
- Vanilla Extract: To build flavor with the chocolate. Use a good brand such as Nielsen-Massey.
- Strong Coffee: It doesn't make the cookies taste like coffee; instead, it works with the cocoa to create a deeper chocolate flavor.
Make the dough
Blend the dry ingredients together. Then, blend the butter, shortening, sugars, egg, and flavorings. Gently bring the dry and wet ingredients together to make the dough.
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Chill the dough
Cover the dough and refrigerate it for eight hours or overnight.
Scoop the cookies
Scoop out tablespoonfuls of dough with a cookie scoop and gently roll them to make balls. Place them on a lined baking sheet.
Bake them!
Bake the cookies for about 15 minutes until the edges are set. Transfer them to a cooling rack. Let them cool a bit, then enjoy some of the best chocolate cookies ever!
Soft Cocoa Cookies FAQs
I use natural cocoa powder (Hershey's is one brand) along with baking soda to neutralize the acidity in the cocoa.
Dutch process cocoa will make the cookies darker in color and give them a deeper chocolate flavor. They'll taste more like an Archway Dutch Cocoa Cookie.
To do this, use an equal amount of Dutch process cocoa in place of the natural. Omit the baking soda and use 2 teaspoons of baking powder instead.
Yes! Put the cooled cookies in a single layer in a freezer-proof resealable bag with the air pressed out. Freeze the cookies for up to three months. Let them thaw in the fridge in the bags, then serve.
Tip:
- Let the dough chill for 8 hours or overnight. This gives the flour in the dough time to hydrate, making it easier to handle, and lets the flavors develop.
So who's ready for a tasty cookie? Find the recipe for Soft Cocoa Cookies below, and here are more chocolaty treats:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Soft Cocoa Cookies
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Ingredients
- 2⅓ cups all-purpose flour, unbleached
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (6 ounces) unsalted butter, softened
- ¼ cup vegetable shortening
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon strong coffee
- Confectioner's sugar (optional)
Instructions
Make the cookie dough:
- Combine the flour, cocoa powder, baking soda, and salt in a large bowl.
- Place the butter, shortening, granulated sugar, and brown sugar in the bowl of a stand mixer. Beat these together for 5 minutes until the mixture is fluffy. Add in the egg and mix. Mix in the vanilla extract and the coffee.
- Add half of the dry mixture to the wet mixture. Pulse the mixer a few times to begin to mix. Add the rest of the dry mixture. Pulse the mixer a few more times. Then, stir the cookie together by hand until looks uniform.
Chill the dough:
- Turn the dough out onto a piece of plastic wrap. Wrap the dough up tightly.
- Chill the dough overnight, or at least 8 hours.
Scoop the cookies:
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
- Scoop tablespoon-size portions of the dough, and lightly roll them in your hands before putting them on the baking sheet. Space the dough balls about 2 inches apart.
Bake the cookies:
- Bake the cookies for 13-14 minutes, until the edges are just set. Remove them to a cooling rack to cool completely.
- You can leave the cookies plain, or dust them with confectioner's sugar once they're cool.
- Cooled cookies can be stored in airtight containers for up to 3 days.
- Makes about 36 cookies.
Notes
- Let the dough chill for 8 hours or overnight. This gives the flour in the dough time to hydrate, making it easier to handle, and lets the flavors develop.
Nutrition
Jodi says
Can I replace vegetable shortening with oil?
Nancy Mock says
Hi Jodi, I haven't experimented with this substitution - I believe using liquid oil instead of shortening will change the shape of the cookies, making them flatten out more during baking. However, since this dough gets a lengthy chilling before baking that effect may be minimal.
Ella says
Just wanting to know if it’s 1 tablespoon dry coffee or liquid
coffee
Nancy Mock says
Hi Ella, that is liquid coffee. Thanks for reaching out!
Ellen Folkman says
They look delicious! I'll try them for my holiday tins.
Nancy Mock says
Thanks Ellen! We love them, and I hope you will too!
Anonymous says
I think they sound good.
Nancy Mock says
Thanks!!