We love chocolate cookie recipes with cocoa powder. You can satisfy your chocolate craving without the mess and fuss of melting chocolate (or, in our case, occasionally scalding chocolate in the microwave). This chocolate cookie recipe also wins extra points for cuteness. These chewy chocolate cookies can be topped with a vanilla or peppermint flavored glaze, which really sets of the dark chocolate flavor. The cookie stamps and glaze give these cookies a festive feel, and they are a some of our favorite cookies during the holiday season. If you don’t like the glaze, you can simply cut out using cookie cutters and decorate with royal icing.

Stamped Brownie Cookies: Best of the Chocolate Cookie Recipes With Cocoa Powder

This is one of the best chocolate cookie recipes with cocoa that we've ever found. These cookies win brownie points (pun intended!) for their soft texture, chocolatey flavor, and beautiful appearance.

5 from 2 votes

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Prep Time 20

Cook Time 10

Course Dessert

Cuisine American

Servings cookies

Equipment

cookie stamp
cookie cutter
baking sheet
silicone baking mat
parchment paper

Ingredients

For the cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking powder
1/8 tsp cinnamon optional
1/2 tsp espresso powder optional
1/2 cup butter unsalted and softened
3/4 cup light or dark brown sugar
1 large egg at room temperature
1/2 tsp vanilla extract

For the glaze

1/2 cup powdered sugar
1 1/2 tbsp heavy cream
1/2 tsp vanilla extract
1/2 tsp peppermint extract optional

Instructions

In a medium bowl, whisk together the dry ingredients (flour, cocoa, baking powder, salt, cinnamon and espresso powder) in a bowl.
In the large bowl of an electric mixer, using the paddle attachment, combine the butter and sugar. Cream until light and fluffy, then add eggs, one at a time. Mix until well combined, scraping down the sides of the bowl, then add in the vanilla extract.
Add the flour mixture to the wet ingredients and stir on low speed until well combined. Scrape down the sides of the bowl again to ensure that the flour is well incorporated.
Turn the cookie dough out onto a piece of plastic wrap and wrap tightly, or store in a freezer bag with all of the air removed. Refrigerate at least one hour, or up to 2 days.
When you are ready to bake, preheat oven to 350 F. Line a cookie sheet with a silicone baking mat or parchment paper.
Turn the refrigerated dough out onto a well-floured work surface and roll out to about 1/4 inch thick. Cut out the cookies and/or stamp with a cookie stamp.
Transfer to the prepared baking sheet and bake until just firm to the touch and puffed. The baking time for these soft cookies is generally 7-10 minutes.
Prepare the glaze while the cookies bake, as it is best brushed on while they are still warm. Whisk all the ingredients together in a bowl. It should have the texture of Elmer's Glue. If it's too thin, add confectioners sugar by the tablespoonful. If it's too thick, add a little more water.
Remove the cookies from the oven and let them rest for 5 minutes. Transfer to a wire rack, then brush the glaze all over the tops of the cookies.