These Black Cocoa Cookies are rich, dramatic in color, and surprisingly easy to make. With their midnight-black color, soft chewy centers, and deep chocolate flavor, they’re perfect for Oreo lovers, dark chocolate fans, and anyone embracing their spooky side.
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If you are a lover of dark chocolate, or looking for some easy and delicious Halloween cookies to make, look no further! These black cocoa cookies were created with the intent to be enjoyed for Halloween and use no food dyes. Similar to Oreos, and just as delicious, you will love these whether it's during Halloween or any other time of the year.
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Why You Will Love These Cookies
Easy To Make Halloween Cookies. These come together quickly with minimal bowls, and in about 1 hour. Add in halloween sprinkle jimmies, or eye sprinkles to elevate the spooky effect.
So Delicious! This recipe makes a soft, chewy and decadent cookie. The black cocoa provides a deep, rich flavor (similar to an Oreo) as well as the dark coloring. No food dye necessary!
If you love chocolate cookie recipes, I recommend trying my Double Chocolate Cookie Bars, or Mexican Hot Chocolate Cookies! If you are in the mood to decorate then 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. Please see the Recipe Card for all details.
Black Cocoa Powder. This ingredient is what helps to get your cookies naturally very dark without having to resort to food coloring. I use King Arthur Black Cocoa Powder, but you can find other brands on Amazon.
Chocolate Morsels. I like to use semi-sweet or milk chocolate morsels to help balance the intense flavor from black cocoa powder. You can also opt to use a chopped chocolate bar.
Brown Sugar. You can use either light or dark brown sugar.
Granulated Sugar. This will help provide sweetness to offset the dark flavor profile from the black cocoa powder.
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.
Vanilla. I like to use a generous helping of vanilla bean (1 tablespoon) in the recipe.
Eggs. Make sure your eggs are room temperature before beginning.
Pre-Bake Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Room Temperature Ingredients. Make sure your eggs and butter are at room temperature before you begin.
Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale.
How To Make Black Cocoa Cookies
This recipe uses baking tools and ingredients that can be found in most homes. Please see the recipe card for a full list of equipment and ingredients.
Step 1: Preheat oven to 350 F. Sift black cocoa powder, all purpose flour, baking powder and fine sea salt into bowl. Set aside.
Step 2: In a separate bowl, combine sugars, butter and vanilla. Whisk until well combined.
Step 3: Add eggs and whisk until well combined.
Step 4: Add dry ingredients to wet ingredients. Whisk until combined.
Step 5: Add chocolate morsels and fold into dough.
Step 6: Use 3 tablespoon cookie scoop to place on baking sheet.
Step 7: Bake for 11 minutes. Remove from oven and place on cooling rack.
FAQ'S
You can substitute with Hershey's Special Dark Cocoa, or other dutch cocoa powders. Just know that the cookies will not be as dark.
If the recipe is made as intended, no it does not! The black cocoa powder will help the cookies came out dark - achieving that black color without food dye. If you choose to use dutch cocoa instead then you may need to use black food dye if you wish to achieve the dark color.
How To Decorate As Halloween Cookies
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
Pre-Bake Storage. Prepare dough until the step of baking. Cover in plastic wrap and refrigerate for up to 5 days. When ready to bake, remove from refrigerator and allow to sit for 30 minutes. Follow steps for baking.
Post-Bake Storage. You can leave cookies at room temperature in a ziplock bag or airtight container for up to 3 days, refrigerate them for up to 2 weeks, or freeze for up to 3 months.
More Recipes To Enjoy
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Black Cocoa Cookies
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Equipment
- mixing bowls
- silicone spatula
- whisk
- parchment paper or baking mat
- kitchen scale optional
- 3 tablespoon cookie scoop
Ingredients
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tbsp vanilla extract
- 2 large eggs room temperature
- ½ cup black cocoa, sifted
- 2 ¼ cup all purpose flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¾ cup semi-sweet chocolate morsels
Instructions
- Preheat oven to 350 F. Sift black cocoa powder, all purpose flour, baking powder and fine sea salt into bowl. Set aside.2 ¼ cup all purpose flour, ½ cup black cocoa, sifted, ½ tsp baking powder, ½ tsp fine sea salt
- In a separate bowl, combine sugars, butter and vanilla. Whisk until well combined.
- Add eggs and whisk until well combined.¾ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, packed, 1 tbsp vanilla extract
- Add dry ingredients to wet ingredients. Whisk until combined.2 large eggs
- Add chocolate morsels and fold into dough.
- Use 3 tablespoon cookie scoop to place on baking sheet.¾ cup semi-sweet chocolate morsels
- Bake for 11 minutes. Remove from oven and place on cooling rack.
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