Black Cocoa Cookie Dough
- 10m Prep Time
- 12m Cook Time
- 1h 7mReady In
A rich, dark chocolate cookie dough made with black cocoa and ready-made sugar cookie dough for convenience. Rolled thin and cut into shapes, these cookies have a deep cocoa flavor.
Ingredients
- 473 ml all-purpose flour
- 59.1 ml unsweetened cocoa
- 59.1 ml unsweetened black cocoa
- 2.46 ml baking soda
- 1.23 ml kosher salt
- 177 ml unsalted butter at room temperature
- 177 ml granulated sugar
- 1 large egg
- 9.86 ml pure vanilla extract
- 1 pack refrigerated ready-made sugar cookie dough
- 118 ml all-purpose flour
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 176 mg
- Iron: 22.1 mg
- Magnesium: 296 mg
- Phosphorus: 849 mg
- Potassium: 1164 mg
- Zinc: 6.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 59.1 ml unsweetened cocoa
- 59.1 ml unsweetened black cocoa
- 2.46 ml baking soda
- 1.23 ml kosher salt
- 177 ml granulated sugar
- 1 large egg
- 9.86 ml pure vanilla extract
- 1 pack refrigerated ready-made sugar cookie dough
- 118 ml all-purpose flour
Prepare
- 177 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa, black cocoa, baking soda, and salt until evenly combined; set aside.
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Step 2.
Using an electric mixer, beat the softened butter and granulated sugar in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated and no dry streaks remain.
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Step 3.
Divide the dough in half and shape each half into a disk. Roll each disk between two sheets of parchment paper to 1/8 to 1/4 inch thick. Stack the rolled dough on a baking sheet and refrigerate until firm, about 30 minutes, or freeze for 15 minutes.
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Step 4.
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Lightly dust cookie cutters with cocoa powder, then cut out shapes from the chilled dough. Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart. Gather the scraps, reroll, chill again if needed, and cut additional cookies.
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Step 5.
Bake the cookies, rotating the baking sheets halfway through, until the edges are light golden brown, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.