Cocoa Chocolate Chip Cookies
Indulge in the rich, decadent flavor of Cocoa Chocolate Chip Cookies—a chocolate lover’s dream come true! These cookies combine the deep, velvety essence of unsweetened cocoa powder with generous bursts of melty semi-sweet chocolate chips in every bite. Perfectly crisp on the edges with irresistibly soft and chewy centers, they strike the ideal balance for a crowd-pleasing dessert. Made with staple pantry ingredients and ready in just under 30 minutes, this easy recipe is a go-to for busy bakers craving homemade sweetness. Whether enjoyed warm straight out of the oven or saved for later, these double-chocolate delights are perfect for sharing—or savoring all on your own. Ideal for chocolate cookie enthusiasts craving a quick yet indulgent treat!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.25 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3–4 minutes.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Fold in the chocolate chips using a spatula, evenly distributing them throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 641.0 g | 233% | |
| Dietary Fiber | 83.3 g | 298% | |
| Total Sugars | 365.5 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 416 mg | 32% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 3234 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
