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The BEST Cocoa Cookie Recipe

Author: Kate
Rich and chewy cocoa cookies packed with melty chocolate chips for an extra indulgent treat. Dairy Free!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies

Ingredients

Instructions

  • Heat oven to 350°F and arrange rack in the middle. Line 2 baking sheets with parchment paper and set aside. Combine flour, cocoa, baking powder, baking soda and salt in a medium bowl and whisk to break up any lumps.
  • Combine vegetable shortening and sugars in a bowl of a stand mixer fitted with the paddle attachment. Cream them on medium speed until light and fluffy, about 4 minutes. Add eggs and vanilla and beat until incorporated, scraping down the sides of the bowl as necessary. Stop machine, add flour mixture, then beat on low speed until incorporated, dough will be stiff. Mix in the chocolate chips.
  • Form into 2-inch round balls and place on prepared baking sheets. Bake until just set, about 13 minutes. They will firm up as they cool. Allow them to cool on baking sheets before removing.

Notes

  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 6 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 
  2. Cocoa powder: I use natural cocoa powder for this recipe (most grocery store cocoa powders are natural like Hershey's, Tollhouse, etc.) Dutch-process will also work. 
  3. Vegetable shortening: I use Crisco in this recipe to make these cookies dairy-free. Substitute room temperature unsalted butter if desired. 
  4. Chocolate chips: I use dairy-free semisweet chocolate chips again, so that these cookies are dairy-free. Substitute regular chocolate chips, bittersweet chocolate chips, or even milk chocolate chips.