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Cocoa cookies

Name: Cocoa cookies
Yield: About 20 cookies
Cuisine: United States
Ingredients: 115 g Unsalted butter Softened; 100 g Caster sugar; 70 g Brown sugar; 1 Large egg; 30 g Cocoa powder Dutch-process; 135 g All-purpose flour Plain; 1.25 mL Baking soda; 2.5 mL Baking powder; 2.5 mL Fine salt

Makes: About 20 cookies
Heat: 190°C conventional
Baking time: 12–14 min

Cooling and chilling are additional.

United States · Cookies

Cocoa cookies

Soft cookies made with cocoa rather than melted chocolate.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Cream	Unsalted butter	115 g	Softened
Cream	Caster sugar	100 g
Cream	Brown sugar	70 g
Wet	Large egg	1
Dry	Cocoa powder	30 g	Dutch-process
Dry	All-purpose flour	135 g	Plain
Dry	Baking soda	1.25 mL
Dry	Baking powder	2.5 mL
Dry	Fine salt	2.5 mL

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 190°C conventional
Baking time: 12–14 min

Cooling and chilling are additional.

Makes: About 20 cookies
Heat: 190°C conventional
Plan for: Allow mixing, baking and complete cooling; chilling times are shown below.

Method

01 · Mix dry
1 min
Use: Dry
Whisk dry ingredients.
Ready when: Even mixture.
01 Mix dryWhisk the cocoa, flour, leavening and salt evenly.
02 · Cream
3 min
Use: Cream
Beat butter and sugars until lighter.
Ready when: Fluffy.
02 CreamBeat the butter and sugars until lighter and fluffy.
03 · Add wet
2 min
Use: Cream, Wet
Beat in the wet group.
Ready when: Smooth.
03 Add wetBeat in the egg until the mixture is smooth.
04 · Combine
1 min
Use: Mix dry, Add wet
Mix just until no flour remains.
Ready when: Even dough.
04 CombineMix just until the dough has no dry flour.
05 · Shape
10 min
Use: Combine
Heat oven to 190°C. Scoop 25 g portions onto lined trays, leaving space to spread.
Ready when: Even portions.
05 ShapeScoop even portions onto a lined tray, leaving room to spread.
06 · Bake
12–14 min
Use: Shape
Bake one tray at a time.
Ready when: Edges set; centres still soft.
06 BakeBake one tray at a time until the edges are set.
07 · Cool
Until cool
Use: Bake
Rest on tray for 5 minutes, then move to a rack.
Ready when: Firm enough to lift.
07 CoolRest the cookies on the tray, then transfer them to a rack.

What to look for

Stage	Look / feel for	Needs attention
Bake	Edges set; centres still soft.	Follow the cue as well as the time.
Cool	Firm enough to lift.	Follow the cue as well as the time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray.	Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool.	Check the first tray early.

Keep airtight for up to 3 days.; For a sugar crust, roll the cocoa-cookie dough portions in a little caster sugar before baking.; For peppermint cookies, drizzle cooled cookies with melted white chocolate and a little crushed peppermint candy. Let set before storing.

Ingredient choices & substitutions

No brand is specified.

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Do not use self-raising flour.	Similar crumb.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Cocoa cookies

Soft cookies made with cocoa rather than melted chocolate.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Cream	Unsalted butter	115 g	Softened
Cream	Caster sugar	100 g
Cream	Brown sugar	70 g
Wet	Large egg	1
Dry	Cocoa powder	30 g	Dutch-process
Dry	All-purpose flour	135 g	Plain
Dry	Baking soda	1.25 mL
Dry	Baking powder	2.5 mL
Dry	Fine salt	2.5 mL

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: About 20 cookies
Heat: 190°C conventional
Allow: Allow mixing, baking and complete cooling; chilling times are shown below.

How do I make it?

Mix dry
1 min
Whisk dry ingredients.
Whisk the cocoa, flour, leavening and salt evenly.
Ready when: Even mixture.
Cream
3 min
Beat butter and sugars until lighter.
Beat the butter and sugars until lighter and fluffy.
Ready when: Fluffy.
Add wet
2 min
Beat in the wet group.
Beat in the egg until the mixture is smooth.
Ready when: Smooth.
Combine
1 min
Mix just until no flour remains.
Mix just until the dough has no dry flour.
Ready when: Even dough.
Shape
10 min
Heat oven to 190°C. Scoop 25 g portions onto lined trays, leaving space to spread.
Scoop even portions onto a lined tray, leaving room to spread.
Ready when: Even portions.
Bake
12–14 min
Bake one tray at a time.
Bake one tray at a time until the edges are set.
Ready when: Edges set; centres still soft.
Cool
Until cool
Rest on tray for 5 minutes, then move to a rack.
Rest the cookies on the tray, then transfer them to a rack.
Ready when: Firm enough to lift.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray. Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool. Check the first tray early.

Useful recipe notes

Keep airtight for up to 3 days.

For a sugar crust, roll the cocoa-cookie dough portions in a little caster sugar before baking.

For peppermint cookies, drizzle cooled cookies with melted white chocolate and a little crushed peppermint candy. Let set before storing.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Cocoa cookies at a glance

Makes: About 20 cookies
Heat: 190°C conventional
Baking time: 12–14 min

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Unsalted butter	115 g	85.2%
Caster sugar	100 g	74.1%
Brown sugar	70 g	51.9%
Cocoa powder	30 g	22.2%
All-purpose flour	135 g	100%

Method

01 · Mix dry

02 · Cream

03 · Add wet

04 · Combine

05 · Shape

06 · Bake

07 · Cool

What to look for

Troubleshooting

How do I make it?

Mix dry

Cream

Add wet

Combine

Shape

Bake

Cool

What can go wrong, and how can I fix it?

Cocoa cookies at a glance