Chocolate Sugar Cookies Recipe
Chocolate sugar cookies are rich and fudgy, deeply chocolatey sugar cookies. These soft and chewy chocolate cookies are quick and easy to make and are the perfect cookie for any holiday gathering.
Equipment
- 1 microwaveable bowl
- 1 whisk and flexible spatula or spoon
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- 1 cup (226 g) unsalted butter
- 2¼ cups (270 g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoon vanilla extract
- ½ cup (48 g) Dutch process cocoa powder
- ¼ cup (50 g) sugar for rolling, optional
Instructions
- In a small bowl, melt the butter for 1 minute in the microwave. The butter should be mostly melted with some unmelted pieces. Cool the butter in the fridge for about 20 minutes.1 cup (226 g) unsalted butter
- In another bowl whisk together the flour, baking soda, and salt until well combined. Set aside for now.2¼ cups (270 g) all purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, vanilla extract and cocoa powder until smooth and well combined. Stir the dry ingredients into the wet until just combined. Cover the chocolate cookie dough and chill in the fridge while the oven preheats. The dough can remained covered in the fridge up to overnight.1 cup (200 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoon vanilla extract , ½ cup (48 g) Dutch process cocoa powder
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Pour the sugar into a small bowl and set aside. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate sugar cookie dough into the palm of a clean hand. Roll the dough into a ball. Roll the cookie dough ball into sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. There should be about 8 cookies per baking sheet.¼ cup (50 g) sugar for rolling, optional
- Bake the cocoa sugar cookies at 350 F (177 C) for 10 -12 minutes or until the edges of the cookies are set and the centers are slightly puffed and some cracks have formed across the top of the cookie. Cool the sugar chocolate cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Notes
Store: Place the chocolate sugar cookies in an airtight container. Store at room temperature for up to 5 days.
See the Variations section of the blog post to make a rich a creamy chocolate frosting to top the chocolate sugar cookies or to make these as a cut out chocolate sugar cookies.
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