Chocolate cocoa cookies are made by creaming butter with brown and white sugar, beating in eggs and vanilla, folding in flour sifted with cocoa powder, baking soda, and salt, adding optional walnuts, and baking spoonfuls at 180°C (356°F) for 10 minutes until set at the edges but soft inside. They take 15 minutes of preparation and 10 minutes of baking, and make 12 servings of 2 cookies.
A rich, deep chocolate cookie for dessert, gifts, or teatime.
How to Make Chocolate Cookies?
It is a simple process with basic ingredients and a little patience: cream, mix, scoop, and bake briefly so the centers stay soft.
Nutritional Information
Each serving of 2 chocolate cocoa cookies contains approximately 350 kcal, 45 g of carbohydrates, 20 g of fat, 4 g of protein, 2 g of fiber, 25 g of sugars, 40 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chocolate Cocoa Cookies Recipe
Preparation: 15 minutes
Cooking: 10 minutes
Servings: 12 servings of 2 cookies
Ingredients
- 240 g (2 cups) of wheat flour
- 200 g (¾ cup + 2 tablespoons) of butter
- 150 g (¾ cup) of brown sugar
- 100 g (½ cup) of white sugar
- 75 g (¾ cup) of cocoa powder
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- ½ cup of walnuts (optional)
- ¼ teaspoon of salt
Instructions
- Preheat the oven to 180°C (356°F) for at least 10 minutes and line a baking tray with parchment paper. In a large bowl, cream the butter with both sugars until smooth and fluffy.
- Add the eggs and vanilla, mixing well after each. In another bowl, sift the flour, cocoa, baking soda, and salt, add to the wet mixture, and mix until smooth.
- Fold in the walnuts, almonds, or chocolate chips if you like. Spoon the dough onto the tray, leaving space between cookies.
- Bake for 10 minutes or until firm at the edges but still soft in the center. Let cool on the tray for a few minutes, then move to a rack to cool completely.
Additional Tips
Chill the dough
Refrigerate the dough for 30 minutes so the butter firms up and the cookies do not spread too much.
Use natural cocoa
Natural cocoa reacts with baking soda for lift; Dutch processed cocoa is milder and darker but may need adjusted leavening.
Do not overbake
Take them out while the centers are soft; they firm up as they cool.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Butter | Solid coconut oil | 200 g | Dairy free |
| Eggs | Applesauce | ¼ cup per egg | Vegan |
| Walnuts | Chocolate chips | ½ cup | Double chocolate |
| White sugar | More brown sugar | 100 g | Chewier |
Frequently Asked Questions (FAQs)
1. Which cocoa powder is best?
Natural cocoa gives a more intense flavor and works with the baking soda in this recipe. Dutch processed cocoa is milder and darker.
2. Can I make them without butter?
Use coconut oil or vegan margarine; solid coconut oil gives the most similar texture.
The dough was probably too warm or had too much butter. Chill it 30 minutes and measure carefully.
4. How long do they keep?
Up to 5 days in an airtight container, or frozen baked for up to 2 months.
5. Can I make them vegan?
Replace the eggs with applesauce or soaked chia seeds and use vegan butter.
Benefits of Cocoa
Pure cocoa is rich in antioxidants.
Did You Know?
Cocoa was considered a food of the gods by ancient civilizations such as the Maya and Aztecs.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Homemade Chocolate Chip Cookies Recipe
- Homemade Chocolate Brownies Recipe
- Chilean Chocolate Loaf Cake Recipe
- Chilean Mariscal Frío Recipe
