These Black Cocoa Chocolate Chip Cookies are rich, chewy, and irresistibly chocolatey — with that deep, dark color that makes them perfect for Halloween baking (or any festive occasion).
Made with black cocoa powder, they have an intense, deep chocolate flavor that balances beautifully with sweet chocolate chips and a touch of flaky sea salt.
Roll the tops in Halloween sprinkles before baking for a fun, festive touch — an easy way to include the kids and make holiday baking memories together.
The result is a cookie that’s soft and gooey in the center, slightly crisp at the edges, and loaded with melty chocolate in every bite.
The best part? These cookies are adaptable year-round — just swap the sprinkle colors for any season.
Think red and green for Christmas, pastel for spring, or heart-shaped sprinkles for Valentine’s Day.
Why you’ll love this recipe!
What ingredients do I need?
- Black Cocoa Powder: Adds that striking dark color and bold, Oreo-like flavor.
- Unsalted Butter: Creates a rich, tender texture and deepens the flavor when creamed with sugar.
- Granulated & Brown Sugar: The perfect balance of crisp edges (from white sugar) and chewiness (from brown sugar).
- Eggs: Add structure, richness, and moisture.
- Vanilla extract: Enhances the chocolate flavor.
- Flour: Gives the cookies body without making them dry.
- Baking soda & Baking powder: Light lift and perfect spread.
- Chocolate Chips: A mix of dark, milk, and mini chips ensures layers of flavor and texture.
- Flaky Sea Salt: Enhances the chocolate flavor and balances the sweetness.
- Sprinkles: Adds a festive, customizable touch for any holiday or celebration.
Recipe Variations
- Add 1–2 teaspoons of instant espresso powder to the dough with the dry ingredients. The espresso intensifies the chocolate flavor without making the cookies taste like coffee — just extra rich and bold.
- Holiday Swaps: Try red and green sprinkles for Christmas, pink and white for Valentine’s Day, or rainbow for birthdays.
- Double Chocolate: Stir in extra cocoa and skip the milk chips for an even darker, richer cookie.
- Salted Caramel Version: Add caramel bits to the dough for sweet-salty perfection.
Pro Tips
- Don’t overbake! The centers should still look a little soft when you take them out — they’ll firm up as they cool.
- Use good-quality black cocoa (I use this one here) for that signature deep chocolate flavor.
- Chill the dough for 30 minutes if your kitchen is warm — it helps prevent spreading.
- Press extra chocolate chips on top before baking for a bakery-style look.
- Customize the sprinkles for any occasion to keep this recipe in rotation all year long.
Leftovers and Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies for up to 3 months — thaw at room temperature before serving.
- You can also freeze the cookie dough balls for up to 3 months. Just bake straight from frozen, adding 1–2 minutes to the bake time. Check out my full How To here!
But, I Still Have A Few Questions…
Can I use regular cocoa powder instead of black cocoa?
Yes! Regular or Dutch-process cocoa will work, but the cookies will be lighter in color and a bit less intense in flavor.
What is black cocoa powder?
Black cocoa is ultra-Dutched cocoa (alkalized), giving it a smooth, deep flavor and striking dark color — like an Oreo cookie. It’s less bitter and adds that rich, dark hue perfect for spooky or elegant desserts.
Can I chill or freeze the dough?
Absolutely. Chill the dough for up to 48 hours for thicker, more flavorful cookies. Or, freeze scooped dough balls on a baking sheet, then transfer to a bag — bake from frozen, adding 1–2 minutes to the bake time.
How do I store baked cookies?
Store in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature when ready to enjoy.
Can I make them smaller or larger?
Yes — use a smaller scoop for mini cookies or a larger one for bakery-style size. Just adjust the baking time slightly (shorter for small, longer for large).
Why are my cookies still soft in the center?
That’s actually perfect! Black cocoa makes it hard to see browning, but the centers will firm up as they cool, giving you that soft, chewy texture.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Black Cocoa Chocolate Chip Cookies
Ingredients
- 1 c. Unsalted butter room temperature
- 1 1/4 c. Granulated sugar
- 1 c. Light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 c. All purpose flour
- 1/3 c. black cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1 1/2 c. dark chocolate chips
- 3/4 c. Milk chocolate chips
- 3/4 c. Mini semi sweet chocolate chips
- Flaky sea salt to sprinkle on top
- Halloween sprinkles if desired
Instructions
- Preheat oven to 375F. Line baking sheet with parchment paper.
- In a stand mixer, cream together butter and sugars until smooth, about 2-3 minutes.
- Add in eggs and vanilla. Cream again, making sure to scrape down bowl.
- Add flour, cocoa powder, baking soda, baking powder and sea salt. Beat together until just combined.
- Fold in chocolate chips.
- Using a 3 T. scoop, scoop dough, roll the top of the cookies in sprinkles of choice, and then place on parchment paper, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, until sides are looking firm (hard to tell if they are browned because of how dark them are). The center may look uncooked, but that is okay, they continue cooking when taken out of the oven and will be perfect!
- Once out of the oven, sprinkle with flaky sea salt
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.