Double Chocolate Sugar Cookie

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.

Updated September 5, 2022

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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!)

I also wanted to help boost that chocolate flavor without sacrificing texture, so enter espresso powder. A small amount goes a long way, and I found that just one teaspoon really helped punch out that chocolate flavor even further. I used King Arthur’s Espresso Powder, and just as recommended on the jar I only used 1 teaspoon because I only wanted to boost the chocolate flavor – not overpower it with espresso.

can I use only dutch cocoa powder?

You can!….BUT you will not get that dark cookie color because that comes from the Black Cocoa. If you do sub, it is a 1:1 ratio. Sub using all dutch cocoa powder, but if you still want the very dark cookie then you can always add black food gel coloring (3 to 5 drops should be enough – add to wet ingredients at the end and mix to make for easier mixing).

do i really need a kitchen scale?

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

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 6 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.

Tools For The Job

kitchen scale

stand mixer

wire rack

rolling pin with ⅜” guide

parchment paper

fine mesh strainer

Double Chocolate Sugar Cookie

Sharon Alvarenga
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. 
5 from 1 vote
Prep Time 45 mins
Cook Time 10 mins
Chill Time 4 hrs
Total Time 4 hrs 55 mins
Course Dessert, Snack
Cuisine American
Servings 18 cookies


  • 390 g all purpose flour 3 c
  • 227 g unsalted butter, room temperature 1 c
  • 200 g sugar 1 c
  • 50 g black cocoa powder ½ c
  • 50 g dutch cocoa powder ½ c
  • 1 large egg room temperature
  • 1 tbsp vanilla extract
  • 1 tsp espresso powder optional
  • 1 tsp baking powder
  • 1/2 tsp salt


  • In a bowl sift together flours, black cocoa, natural cocoa, espresso powder, baking powder and salt. Set aside.
  • In a bowl fitted for a stand mixer and paddle attachment, add butter, sugar and vanilla. Mix on medium low for about 1 to 2 minutes, or until light and fluffy. Scrape down bowl.
  • Add egg and mix on medium low until just combined. Scrape down bowl and add vanilla. Mix on medium low until just combined.
  • 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. Place in refrigerator for a minimum of 4 hours, or up to 24 hours.
  • Preheat oven to 375 F. Bake for 10 minutes, or until you begin to see the very light browning along the bottom edges.
  • Remove from oven and place on wire rack to cool. Allow cookies to cool completely before decorating or enjoying.
Keyword chocolate cookies, double chocolate, double chocolate cookies, halloween cookies
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2 thoughts on “Double Chocolate Sugar Cookie

  1. Hi is this the recipe for the cookies you sent with Wendy for her clients to try? If so, they were freaking amazing!!!! Thank you. I am going to give it a rry.

    1. Oh my Melissa THANK YOU so much for this feedback! It is the same recipe and I am so happy you enjoyed it!

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