Black Cocoa Cinnamon Cayenne Cookies
Deep, dark chocolate cookies made with black cocoa powder, warm cinnamon, and a subtle kick of cayenne. Soft centers, lightly crisp edges, and a bold, almost Oreo-like cocoa flavor with heat that builds gently.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop (optional but helpful)
Ingredients
- ½ cup 113g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ¼ cup 50g light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup 75g black cocoa powder
- ¾ cup 95g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ –½ teaspoon cayenne pepper adjust to heat preference
- 2 tablespoons milk any kind; helps hydrate black cocoa
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract. Beat until smooth and fully combined.
- In a separate bowl, whisk together black cocoa powder, flour, baking soda, salt, cinnamon, and cayenne.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined.
- Add the milk and stir until the dough comes together. The dough will be thick but scoopable.
- If using chocolate chips, fold them in now.
- Scoop 1½ tablespoon-sized portions onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes. The edges should look set while the centers remain slightly soft.
- Remove from oven and let cool on the pan for 5 minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt while still warm if desired.
Notes
Black cocoa is ultra-alkalized and very dry. The added milk ensures the cookies stay soft and not crumbly.
For more heat, increase cayenne to ½ teaspoon. For subtle warmth, stick with ¼ teaspoon.
If you want a chewier cookie, slightly underbake at 10 minutes.
Dough can be chilled for 30 minutes for thicker cookies.
For more heat, increase cayenne to ½ teaspoon. For subtle warmth, stick with ¼ teaspoon.
If you want a chewier cookie, slightly underbake at 10 minutes.
Dough can be chilled for 30 minutes for thicker cookies.