Hey there my friend 
. These dark cacao cookies are the real deal. They are deep, rich, and full of chocolate flavor. I use dark cacao powder instead of regular cocoa because it gives the cookies an intense chocolate taste without being too sweet.
And here’s the best part—this recipe is simple. No fancy steps, no complicated techniques. Just mix, bake, and enjoy.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Spatula
- Wire rack for cooling
Important Info
- Servings: 12 cookies
- Estimated Cost to make this recipe: About $6
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Calories per serving: 180 calories per cookie
- Cook method: Baking
- Season: All seasons
- Courses: Dessert, Snack
- Cuisine: International
- Diets: VegetarianDiet
How to Make Dark Cacao Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup all-purpose flour
- ½ cup dark cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ cup dark chocolate chips
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour |
| Brown sugar | White sugar + 1 teaspoon molasses |
| Butter | Coconut oil |
| Dark cacao powder | Regular cocoa powder |
| Milk | Almond milk |
| Dark chocolate chips | Semi-sweet chocolate chips |
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, dark cacao powder, baking soda, and salt. Set it aside.
- In another bowl, beat the butter and brown sugar until smooth and creamy.
- Add the egg and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing as you go.
- Pour in the milk and stir until the dough is thick and smooth.
- Fold in the dark chocolate chips.
- Scoop the dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers are slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Helpful Tips
- For softer cookies, remove them from the oven when the centers are still slightly underbaked. They will firm up as they cool.
- If you want crispier cookies, bake them for an extra 2-3 minutes.
- Store the cookies in an airtight container to keep them fresh.
- Use a cookie scoop to get evenly sized cookies.
- If you love extra chocolate, press a few more chocolate chips on top before baking.
What to Serve with Dark Cacao Cookies
These cookies are perfect with a cold glass of milk, a cup of hot chocolate, or a scoop of vanilla ice cream. You can also crumble them over yogurt or blend them into a milkshake.
How Do You Serve the Recipe?
A simple plate works fine, but if you want to get fancy, place the cookies on a wooden board with some fresh berries and a drizzle of melted chocolate.
Where Do You Serve This Recipe the Most?
These cookies are perfect for parties, picnics, and holiday gatherings. They pack well and stay fresh for days. I love making them for Christmas cookie swaps and school lunchboxes.
Storage
Short-Term Storage (Room Temperature)
- Place the cookies in an airtight container.
- Store at room temperature for up to 5 days.
Refrigeration
- If you want them to last longer, keep them in the fridge in an airtight container.
- They’ll stay fresh for up to 2 weeks.
Freezing
- For long-term storage, freeze the cookies in a freezer-safe bag.
- They will last up to 3 months.
- To serve, let them thaw at room temperature or warm them up in the microwave for a few seconds.
Frequently Asked Questions
Can I use regular cocoa powder instead of dark cacao powder?
Yes, but the cookies won’t have the same deep chocolate taste. Regular cocoa is lighter and slightly sweeter.
Can I make these cookies without eggs?
Yes, you can use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a substitute.
How do I make these cookies chewier?
Use more brown sugar than white sugar, and don’t overbake them. A slightly underbaked center makes them chewy.
Can I use oil instead of butter?
Yes, but the texture will be different. Butter makes them rich and soft, while oil makes them slightly denser.
Do I have to use chocolate chips?
No, you can skip them or replace them with chopped nuts, dried fruit, or white chocolate chips.
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