Dark Cocoa cookies are loved by most of us, it’s taste with a cup of milk or tea is just amazing. I have tasted the most brands of it, some are good while some were just for the sake. I always wanted to make Dark Cocoa cookies on my own, tried a couple of time but, let me confess, I failed to get results, then I went to the bakery, whose owner was my dad’s friend. I got a chance to visit their bakery and from there I learned how to make Dark Cocoa cookies.


So let’s try out this ultimate recipe of Dark Cocoa cookies bakery style.

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  • 250 gr unsalted butter
  • 150 gr granulated sugar
  • 50 gr brown sugar
  • 1 tsp vanilla extract
  • 225 gr all-purpose flour
  • 25 gr cornstarch
  • 20 gr Almond milk
  • 50 gr dark cocoa powder
  • 1/2 cup sweetened shredded coconut
  • 1/2 tsp baking soda
  • Salt (A pinch)
  • 200 gr chocolate drop
  • 150 gr pistachio, crushed
  • 1/4 teaspoon coconut extract


1) Sift together all-purpose flour, milk powder, cornstarch, dark cocoa powder, baking powder (Optional), baking soda, and salt and keep aside.
2) Now mix cream butter, caster sugar, and brown sugar with electric mixer about 5 minutes until fluffy and pale, beat in vanilla, continue to beat just until combine.
3) Lower the mixer speed and gradually add in dry ingredients, chocolate drop and crushed pistachio.
Use a wooden spatula to well combine. Cover with plastic wrap and refrigerate about 30 minutes at least.
Note: you can keep up to 48 hours in the fridge.

4) Now preheat the oven to 175-180 °C no fan. Then take cookie dough, depend on how big you want your dark Cocoa cookies, shape them round and arrange on a baking tray with baking paper with 2 inches space between them. Lightly tap and flatten the dark cocoa cookies. To flatten you can use fork also.

Bake 20-25 minute.
Cool them on a cooling rack before being stored in air tight container.