These chocolate Black Cocoa Cookies use black cocoa to achieve that dark look and are the perfect Halloween cookies treat! They are so easy to make and packed full of chocolate flavor!
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Spooky season is upon us, and to say I am excited is quite the understatement. I have giant goals for the blog this upcoming holiday season - a combination of both recipes AND tutorials for you! We all know Pinterest is a great place to find creative ideas, especially around the holidays but I am hoping I can also help you find your own creative outlet this holiday season.
These black cocoa cookies are actually a revamp from a previous recipe I shared on the old website, and originally inspired by Gideon's Bake House Frankenstein cookie. I still have the original photo shared under variations below, but I also added my own spin on other decorating techniques. The ultimate goal for these chocolate cookies was just to make it easier to make, but also provide some fun and easy Halloween designs to spruce up the cookie if you chose to.
Jump to:
Why You Will Love These Cookies
Aside from us being excited for some Halloween content, I think these Monster Mash cookies are fabulous for a few reasons!
Easy To Make Halloween Cookies. One of my main goals with this blog is to try and create delicious but easy to make recipes. This cookie comes together in one bowl and under 30 minutes. Bake time is about 9 to 10 minutes, plus a few minutes extra for cooling. Ready to enjoy within an hour!
Tasty! I wouldn't share a recipe that I didn't find delicious. It's a good trait and bad trait (because I can also limit myself on what I share). But I can attest that this cookie is soft and sooo tasty! I am sure you will love it.
I also recommend trying my Double Chocolate Cookie Bars, Chocolate Chipless Cookies or Mexican Hot Chocolate Cookies! If you are in the mood to decorate than I highly recommend my Leftover Halloween Candy Cookies tutorial!
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process.
Black Cocoa Powder. This ingredient is important because this is what helps to get your cookies naturally very dark without having to resort to food coloring. Black cocoa is an ultra Dutched cocoa powder which means it treated with alkaline to reduce its acidity. This helps give it its dark color and unsweetened tones. I use King Arthur Black Cocoa Powder, but you can find other brands on Amazon. You can substitute with another dutch cocoa powder but just know the color of the cookie will be lighter.
Semi-Sweet Chocolate Morsels. The addition of semi-sweet chocolate morsels helps balance the unsweetened black cocoa to give the cookie a touch of sweetness.
Sugars. The light brown sugar and granulated sugar are balanced in this cookie, and each helps boost flavor and texture in its own way. Light brown sugar helps keep the cookie soft while also adding a bit of sweetness, and granulated sugar helps sweeten the cookie but also give it a bit of crispy edges. You can substitute dark brown sugar in place of the light brown sugar 1:1.
Butter. I use unsalted butter in all recipes so I can control the salt content. You can substitute with salted butter but just omit the fine sea salt.
Pre-Bake Tips
Room Temperature Ingredients. This is probably the most important for this recipe because your cake will not come out as intended if you are using cold ingredients. Don't melt your butter either - that will not yield the same cake within this recipe. Take your cold ingredients out at least 30 minutes to 1 hour prior. I recommend cutting the butter into large 1" cubes to help speed along the process. You can place your eggs in warm water to help cut down on time as well.
Weigh Your Ingredients. You will have a better chance of success with this recipe if you weigh your ingredients. A kitchen scale is a low cost investment - as low as $10 if you purchase a simple one on Amazon. Volume measurements are provided for your convenience as well.
Use An Oven Thermometer. I just purchased a new oven thermometer for $6 from Amazon. Our ovens can run hot or colder than what is shown, so I highly recommend an oven thermometer so you can ensure the recipe you are baking is not under or over baked.
Let's Make These Cookies!
This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Sift black cocoa powder into all purpose flour, baking powder and fine sea salt into bowl.
Step 2: Use whisk to combine dry ingredients. Set aside.
Step 3: Whisk butter, sugars and vanilla in large bowl for 2 to 3 minutes, or until light and fluffy.
Step 4: Add eggs and whisk for about 1 minute.
Step 5: Add dry ingredients to bowl. Whisk until almost combined but some flour streaks remain.
Step 6: Add semi-sweet chocolate morsels, and fold in using a silicone spatula.
Step 7: Line baking pan with parchment paper and use a 3 tbsp ice cream scoop to scoop out dough. Place cookies at least 2" apart, 6 to 7 per sheet.
Step 8: Preheat oven to 350 F. Bake cookies for 11 - 12 minutes.
Step 9: Remove from oven and place on cooling rack. Allow to cool for a few minutes before decorating or eating.
Decorating Ideas
I do love a good cookie recipe because they are delicious but also because you can really dress them up to look and taste even better. This cookie has a variety of options to make into a spooky treat, and these are just a few options.
M&M's - decorate them in Gideon's Bakehouse fashion by applying plain m&m's to the outside of the cookie prior to baking, and then filling in the gaps post bake. It gives them a bit of a nice crunch with extra sweetness.
Sugar Coating - If you want to keep them simple without too much extra effort or ingredients, a simple sugar coating will do the trick! After scooping out the 3 tbsp cookie dough, roll in granular sugar to completely coat cookie. Bake as you would for a deliciously sweet cookie.
Buttercream Frosting & Sprinkles - lather on some buttercream, or pipe swirls on top. A vibrant neon green or deep purple would really help the dark cookie stand out. And throw some Halloween sprinkles on top just to really help it pop.
Chocolate Dip - if you are a huge fan of chocolate than I recommend dipping the chocolate cookie into a candy coated chocolate (Ghirardelli is my favorite brand to use). Dip, toss on some Halloween sprinkles and you have yourself an easy but cool looking treat.
Leftover Halloween Candy. I have a tutorial just for this one! The perfect way to use up that halloween candy in a delicious cookie.
Storage
Cookie are at their peak in flavor within 3 days after baking. You can store in a ziplock bag or airtight container at room temperature for up to 5 days. You can also freeze in a freezer safe ziplock bag or airtight container for up to 3 months. Allow to defrost at room temperature without opening bag before enjoying or decorating.
More Recipes To Enjoy
If you have tried this Black Cocoa Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Black Cocoa Cookies
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Get his recipe direct to your inbox along with the monthly Newsletter sharing new recipes, tips and behind the scenes details. We won't be spammy - promise!
Equipment
- mixing bowls
- silicone spatula
- whisk
- parchment paper or baking mat
- kitchen scale optional
Ingredients
- 2 ¼ cup all purpose flour 290 g
- ¾ cup unsalted butter, softened to room temperature 168 g
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar, packed 100 g
- ½ cup black cocoa, sifted 52 g
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¾ cup semi-sweet chocolate morsels
Instructions
- Sift black cocoa powder into all purpose flour, baking powder and fine sea salt into bowl.2 ¼ cup all purpose flour, ½ cup black cocoa, sifted, ½ tsp baking powder, ½ tsp fine sea salt
- Use whisk to combine dry ingredients. Set aside.
- In a separate bowl whisk butter, sugars and vanilla for 2 to 3 minutes, or until light and fluffy.¾ cup unsalted butter, softened to room temperature, ½ cup granulated sugar, ½ cup light brown sugar, packed, 1 tbsp vanilla extract
- Add eggs and whisk for about 1 minute.2 large eggs
- Add dry ingredients to bowl. Whisk until almost combined but some flour streaks remain.
- Add semi-sweet chocolate morsels, and fold in using a silicone spatula.¾ cup semi-sweet chocolate morsels
- Line baking pan with parchment paper and use a 3 tbsp ice cream scoop to scoop out dough. Place cookies at least 2" apart, 6 to 7 per sheet.
- Preheat oven to 350 F. Bake cookies for 11 - 12 minutes.
- Remove from oven and place on cooling rack. Allow to cool for a few minutes before decorating or eating.
Notes
- Use room temperature ingredients were noted. This will help ensure no issues when mixing in the ingredients.
- Weigh the ingredients to help reduce the chance for errors. A kitchen scale is very affordable from Amazon (as low as $8!) and is one of the best investments you can make for baking or cooking.
- Use an oven thermometer. It is amazing how you will not know your oven runs hot or colder than you think - until you compare against an oven thermometer.
- Read the Ingredients section of this blog post for more details and substitutions on the ingredients for this recipe.
Julian says
Best cookies ever!
Heather says
This recipe was so easy and delicious. My girls loved using the "leftover" candy to decorate it and make it even more special.
Amber says
Delicious! Brought them to my students who loved them and kept some for myself