This Dark Cocoa Cookies recipe is the first of my two-part recipe sharing for Halloween! These Dark Cocoa Cookies are butter cookies at heart with a careful amount of cocoa powder mixed in. I would suggest using darker tones of cocoa powder such as black cocoa powder for a more dramatic contrast. This recipe is similar to that of my Nutella tarts!
Otherwise, these cookies are deliciously addictive and sinful, and comes in fun shapes too! Psst… they are also perfect for Christmas.
These Dark Cocoa Cookies take little time to assemble. Simply cream together the butter and sugar, add in an egg, dry ingredients and you’re all set to go. Furthermore, you will not need to refrigerate the batter at all even if you’re doing any shaping.
An additional advantage of this recipe is also how well the cookies retain their shape after baking. I placed them almost side to side with wihtout needing too much of a distance as they do not expand much and retain their shape well.
If you would like to explore bringing these Dark Cocoa Cookies to the next level, consider icing these cookies. These cookies provide a nice, flat surface (providing you roll them out evenly) for any decorations. Alternatively, you can also do your decorations with chocolates to create the designs you need.
If you have any questions regarding this recipe, you can feel free to let me know. I am keeping my explanations brief because that is really all you need to know, and that this is a really beignner-friendly recipe! This is even perfect for children to try their hands out at baking or a fun activity with friends.
Without further ado, the recipe!
Dark Cocoa Cookies Recipe
by Javier Tan October-21-2023
These Dark Cocoa Cookies probably have everything you’re searching for; retains shape well, flavourful, stores well and easy to make!
1/2 Cup or 115g of Unsalted Butter, Softened at Room Temperature
1 and 1/3 Cup or 160g of All-Purpose / Plain Flour (and extra for flouring the surface)
3 Tbspns or 18g of Cocoa Powder (Optional: Dark Cocoa Powder)
2 Tablespoon or 40g of Granulated White Sugar
1 Egg Yolk
1/4 Tsp or 1.4g of Table Salt
1 Tsp or 5ml Vanilla Essence
pre-heat your oven to 160C and prepare your baking trays. You can line with parchment and to grease it lightly if desired. I am using a non-stick 13 x 9 inches tray!
Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
Then, add in salt, egg and vanilla before mixing well.
Next, fold in the dry ingredients (flour and cocoa powder) into the mixture.
Then, flour a clearn surface and roll out the dough until about 0.5cm thickness.
Using a cookie cutter, cut out the dough and transfer to baking tray.
Bake for about 16 to 18 mins or until it is starting to crinkle on the edges (to adjust depending on batch size)
Cool for approx 30 minutes before frosting.
Serve and enjoy!
Prep time: 15
Cook time: 20
Total time: 35
Yield: Approx 30 Dark Cocoa Cookies
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