Black cocoa and dutch cocoa combined into one delicious and temptingly dark cookie. It’s soft, it’s decadent, and it’s perfect for all chocolate lovers. And it’s a NO CHILL recipe!
Updated January 24, 2023
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Honestly I can’t believe that this recipe was shared just over a year ago! Time flies, and it seems to fly a whole lot faster as a person gets older!! But I have been working to update a few of the first recipes I shared on this site by removing cake flour, tweaking ratios, and honestly just trying to make them as easy but delicious as possible. So I hope this updated version is better suited for a broader audience!
So let’s talk about this recipe!
This recipe sounds similar to the other chocolate sugar cookie recipe on this site – the Wannabe Oreo recipe. But they are different! The Wannabe Oreo recipe utilizes ONLY black cocoa whereas this recipe is a balance of black cocoa and dutch cocoa – hence the double chocolate! This recipe is a rich and decadent chocolate cookie, but still soft. It holds its shape incredibly well, but still has a good crumb to it. The Wannabe Oreo is tailored to be like an Oreo – a crispy cookie that is ideally paired with a buttercream frosting.
The main goal I had with this recipe was to make it dark but without using strictly black cocoa or black food gel. The challenge with Black Cocoa is that (time to get science-y here) this cocoa powders acidity has been neutralized more so than its counterparts (dutch processed cocoa powder). Result? A non-bitter cocoa that helps create the deepest black tones in bakes. (Quick shout out to The Kitchn for helping with the research on this recipe!)
If you are new to baking rollout sugar cookies, then I suggest starting HERE. I breakdown my rollout recipe methods and tools to help you be as efficient and accurate as possible.
Cocoa Powders – Dutch & Black
If you only have dutch on hand, or don’t want to spend money for the black cocoa, you can use just dutch in this recipe. You can sub 100% with dutch cocoa and still attain a rich, chocolatey cookie. Keep in mind if you use both dutch and black cocoa then your cookie flavor will be more intense but still very delicious.
While you don’t really need one, I HIGHLY recommend one. The recipe does supply approximations for volume (cups) vs. weight (grams), but using a kitchen scale helps greatly reduce the probability of errors on the recipe
The goal with the butter on this recipe is to have it just to room temperature, but not too warm. Getting butter to room temperature really depends on the temperature within your home, so it may be different for everyone. Rule of Thumb? Press a finger into the butter and if you are able to indent it just a bit then you should be good to go. It should not feel cold to the touch. If you press your finger in and it kind of just mushes in then it has gone too warm – which is ok! You can firm it back up a bit in the fridge, or use as is but then you will need to chill the dough for about 1 – 2 hours prior to using. Either way should work fine.
Notes Prior To Baking
- Storage: you can freeze these cookies after baking. Allow to cool completely before placing in a freezer safe ziplock bag. You can freeze for up to 3 months. When ready to decorate/eat, simply remove from freezer but do not open ziplock bag. Place bag on kitchen counter and allow to come to room temperature first.
- Cookie Height: I have tested this recipe on a cookie rolled out to ⅜” thickness. If you plan to make a thinner cookie then adjust the baking time accordingly. You’ll need to watch for cues of the cookie being done – browning/crisping edges and a matte top.
Double Chocolate Sugar Cookie
- 1 stand mixer with paddle attachment
- 1 Rolling Pin with measuring guides
- 1 fine mesh strainer
- 2 ¾ cup bleached all purpose flour 358 g
- 1 cup unsalted butter, room temperature 220 g
- 1 cup sugar 200 g
- ½ cup dutch cocoa powder 50 g
- ¼ cup black cocoa powder 25 g
- 1 large egg room temperature
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- In a bowl sift together flour, black cocoa, natural cocoa and baking powder.Set aside.2 ¾ cup bleached all purpose flour, ½ cup dutch cocoa powder, ¼ cup black cocoa powder, 1 tsp baking powder
- In a bowl fitted for a stand mixer and paddle attachment, add butter, sugar, vanilla and salt. Mix on medium high for about 2 to 3 minutes, or until light and fluffy. Scrape down bowl as needed.1 cup unsalted butter, room temperature, 1 cup sugar, 1 tbsp vanilla extract, 1/2 tsp fine sea salt
- Add egg and mix on medium low until just combined. Scrape down bowl as needed and mix until egg is well incorporated.1 large egg
- Add dry ingredients to wet ingredients. Mix on low until the dry ingredients are just combined. Then turn up mixer to medium low. Mix until you begin to see the dough pull away from the bowl towards the center.
- Take two pieces of parchment paper and place the dough between. Roll out to 3/8” thickness (or desired thickness).
- Cut out desired shapes and place at least 1″ apart on baking sheet.
- Preheat oven to 350 F. Bake for 10 minutes if dough rolled to ⅜" thickness. If rolled thinner than reduce bake time – watch cookie edges for light browning and matte top.
- Remove from oven and place on wire rack to cool. Allow cookies to cool completely before decorating or enjoying.
- This recipe has been updated to a NO CHILL recipe (yay!). However, if you find your dough too warm than proceed with all the steps up to prior to baking. Place cookie shapes in the refrigerator and allow to cool for at least 1 to 2 hours. Then proceed with baking. You may need to add 1 additional minute to the bake time.
- The butter should be cool but not too warm. You will know it is ready for use if you use your finger to indent slightly. If there is still some resistance but your can indent then the butter is good to use. If your finger smushes into the butter than it is too warm. You can proceed with the recipe but you will need to refrigerate the dough prior to baking.