Cocoa Chocolate Chip Cookies
- Mixing bowls
- Ice cream scoop
- Kitchen scale
- Baking sheet
- Wire rack
INGREDIENTS
- 1 cup/200 grams unsalted butter, softened
- 3/4 cup/150 grams sugar
- 1/2 cup/80 grams light brown sugar
- 1 large egg
- 1 1/2 cups/195 grams all-purpose flour
- 1/2 cup/60 grams unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3.5 ounces/100 grams dark chocolate, chopped
- 3.5 ounces/100 grams milk chocolate, chopped
INSTRUCTIONS
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add the egg and continue mixing until fully incorporated and smooth.
- Add the flour, cocoa powder, baking soda, and baking powder. Mix on low speed just until the dough comes together. Avoid overmixing.
- Fold in the chopped dark and milk chocolate using a spatula or mix briefly on low speed. Stop mixing as soon as the chocolate is evenly distributed throughout the dough.
- Use an ice cream scoop to portion the dough into even balls, about 80 grams each. Place them on a parchment-lined tray and transfer to the freezer for 25 minutes.
- While the dough chills, preheat the oven to 355°F (180°C) with the convection (turbo) setting.
- Arrange 6 dough balls on a parchment-lined baking sheet, spacing them generously to allow for spreading. Bake for 13 minutes, until the edges are set and the centers are still soft.
- Remove from the oven and let the cookies cool completely on the baking sheet. They will continue to set as they cool.
FAQ
How can I make these cookies without a convection oven?
You can still make cocoa chocolate chip cookies by baking them at 375°F (190°C) in a conventional oven. The baking time may increase slightly—check for doneness around 14 to 15 minutes. Without the fan, heat is less evenly distributed, so rotate the tray halfway through baking. Expect the cookies to spread a bit more and brown less evenly. Cooling the dough thoroughly in the freezer before baking is especially helpful when not using a convection setting.
How should I freeze the cookies for later baking?
Scoop the dough into individual 80-gram balls and freeze them on a tray until solid, about 1 hour. Once firm, transfer the dough balls to an airtight freezer-safe container or zip-top bag. Label with the date and freeze for up to 2 months. Bake straight from frozen in a preheated 355°F (180°C) convection oven for 14 to 15 minutes, adding 1 to 2 minutes to the original bake time. The cookies will spread slightly less but still turn out soft and chewy.
Why do the cookies need to be chilled before baking?
Chilling the dough for cocoa chocolate chip cookies solidifies the butter and helps control spread during baking. Without this step, the cookies can flatten too quickly, resulting in thin, overly crisp edges and underbaked centers. Freezing the dough also improves flavor by giving the flour time to hydrate and the sugars time to dissolve slightly. For best results, chill the portioned dough for at least 25 minutes or freeze longer for even better structure and flavor development.
Can I make these cocoa chocolate chip cookies dairy-free?
You can replace the butter with a plant-based alternative like vegan butter or a solid refined coconut oil. Use dairy-free chocolate made from oat, rice, or coconut milk bases—many dark chocolate varieties are naturally dairy-free, but always check the label. Keep the ratios the same to preserve texture. Note that some vegan butters have added water or salt, which may slightly affect consistency and flavor. A few test batches may help find your ideal dairy-free version.
Why are my cookies dry or crumbly after baking?
Dry or crumbly cocoa chocolate chip cookies usually result from too much flour or overbaking. Always weigh your ingredients rather than using volume alone, as flour is often over-measured by cups. The dough should be soft but not sticky. Overmixing after adding flour can also lead to tough cookies. Check your oven temperature with an oven thermometer—many home ovens run hot. Finally, allow the cookies to cool on the tray to finish setting without drying out from overhandling.
How should I store cocoa chocolate chip cookies to keep them fresh?
In an airtight container at room temperature for up to 4 days. To maintain their chewy centers, place a slice of fresh bread or a piece of apple in the container to help retain moisture. For longer storage, freeze fully baked and cooled cookies in a sealed freezer bag for up to 2 months. Reheat in a 300°F (150°C) oven for 5 to 6 minutes to refresh their texture and release the aroma of the chocolate.
Is it necessary to use both baking soda and baking powder?
Using both baking soda and baking powder in cocoa chocolate chip cookies gives the best balance of rise and spread. Baking soda reacts with the acidic components in cocoa powder and brown sugar, helping the cookies spread and brown properly. Baking powder adds an extra lift, making the cookies slightly puffier and preventing them from going flat. If you omit one, you risk altering the texture—either making them too dense or too thin, depending on the substitution.
