When you want a simple, chocolaty treat on hand, make a batch of these Soft Cocoa Cookies! They're delicious on their own or used to sandwich frosting or jam fillings.
This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.
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 a 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.
You can also use them to make other cookies creations, like I did. These chocolate cocoa cookies are featured in Halloween Spider Sandwiches, and in Halloween Witches Hats with Ice Cream Cones.
These chocolaty cookies also get red buttercream filling and a chocolate dip to make these Avenger-ific Black Widow Cookies.
Why you'll love them
Make easy chocolate cookies from scratch to enjoy for what they are: delicious chocolaty treats. Or, if you must, dress them up a little:
- 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!
What makes these cookies soft?
My 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 here
- Unsweetened Cocoa Powder: I use natural cocoa powder
- Baking Soda: The acid in the cocoa activates the soda to puff the cookies
- Salt: For a little flavor
- Butter and Shortening: These fats make the cookie soft and tender
- Granulated and Dark Brown Sugar: For sweetness, and the brown sugar helps with softeness
- Egg: Helps bind the cookie dough together
- Vanilla Extract: To build flavor with the chocolate
- Strong Coffee: This gives the chocolate a deeper flavor
Step 1: Make the dough
Blend the dry ingredients together. Blend the butter, shortening, sugars, egg, and flavorings together. Gently bring the dry and wet together to make the dough.
Step 2: Chill the dough
Cover the dough and refrigerate it for many hours or overnight.
Step 3: 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.
Step 4: 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!
FAQs
I use natural cocoa powder (Hersheys 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:
💬 Have a question? Leave a comment to let me know what you think! Scroll down, my loves!
📖 Recipe
Soft Cocoa Cookies
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.
Jodi
Can I replace vegetable shortening with oil?
Nancy Mock
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
Just wanting to know if it’s 1 tablespoon dry coffee or liquid
coffee
Nancy Mock
Hi Ella, that is liquid coffee. Thanks for reaching out!
Ellen Folkman
They look delicious! I'll try them for my holiday tins.
Nancy Mock
Thanks Ellen! We love them, and I hope you will too!
Anonymous
I think they sound good.
Nancy Mock
Thanks!!