Cocoa Powder Cookies Recipe

These Cocoa Powder Cookies are rich with deep chocolate flavor enhanced by a hint of coffee. Perfectly pillowy soft centers with crisp edges!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 12

Chill Time 15

Total Time 52

Servings cookies

Calories 168kcal

Melt Butter: Over low heat in a saucepan, stirring occasionally. Alternatively, use a microwave in 30-second bursts. Transfer to a large bowl and cool until slightly warm.
Prepare Wet Mixture: To the cooled melted butter, add the sugar and whisk for 20 seconds. Whisk through the egg until well combined.
Incorporate Dry Ingredients: Sift in the flour, cocoa, cornstarch, and baking soda. Add the coffee powder. Mix until a thick dough forms.
Chill: Refrigerate dough for 30 minutes.
Preheat Oven: To 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper.
Form Cookies: Scoop 40g/1.4 oz (or 1 heaped tablespoon) of dough, roll into tall balls, and place on the tray, spaced 10cm apart. Do not flatten balls.
Bake: 10-12 minutes until edges are set but centers are soft. Remove and tap the tray on your bench top or stove top 3 times to help slightly deflate.
Cool: Let the cookies sit on the sheet for 15 minutes, then move to a wire rack to cool completely.
Dust Cocoa: Once cookies have cooled, dust them with cocoa powder. Enjoy!

Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.

Freezing: For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.