Cocoa Chocolate Chip Cookies

It’s been so long since my last post about cookies (click HERE to see the recipe of my Chocolate Chip Cookies), so today I’m gonna show you how to make another kind of cookies: Cocoa Chocolate Chip Cookies. Even the method is still the same, the butter and sugar are beaten first until fluffy, following by the eggs and the dry ingredients, these yummy cookies taste totally different. By adding 2 tablespoons of cocoa powder in the batter, you will make the cookies more chocolatey and they will smell awesome in the oven =p~ (thanks my friend Terra for giving me this amazing idea, it worked really well and all my family love enjoying these brand new cookies <3)

Like every kind of cookies, Cocoa Chocolate Chip Cookieshave crunchy edges with a full chocolate flavor thanks to the chocolate chips and the cocoa powder. They can be stored up to several weeks in an airless box, otherwise they will lost their crunchiness and become really soft.


1 cup (226 grams) unsalted butter, room temperature

200 grams granulated white sugar

2 tablespoons cocoa powder

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

100 grams semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)


     Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white sugar and beat until fluffy (about 2 mins). Beat in eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl.

In a separate bowl, sift of whisk together the flour, baking powder, cocoa powder and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 mins)

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10-14 mins, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen- 3 inch round cookies.

I really hope that you guys enjoyed my post and if you plan to make these delicious cookies at home, don’t forget to take a pic and upload it here, in the comment section below so that I can see how your cookies turn out xD

See you in the next post

❤ Trang Quynh

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