Indulge in these rich and decadent chocolate sugar cookies that are sure to be a hit at any gathering. Follow our step-by-step guide to make the perfect batch every time!
Say hello to a cookie you never knew you needed. A simply delicious cookie. This recipe was developed off of my frosted chewy sugar cookies recipe which we all adore.
Let's get to the recipe
Ingredients Needed
- Salted Butter. Make sure the butter is softened to room temperature but still cool.
- Granulated Sugar. The sugar will cream with the butter and also be used for rolling into the cookie dough.
- Light Brown Sugar. Adding some brown sugar helps create a thicker, chewier cookie. Perfect for a chewy chocolate sugar cookie! You could use dark brown sugar if you love the molasses flavor.
- Large Egg. You'll need one large egg and one large egg yolk for the cookie. Make sure your eggs are at room temperature.
- Pure Vanilla Extract. Vanilla pairs beautifully with chocolate.
- All-Purpose Flour. Make sure you measure your flour properly, too much or too little can drastically alter the cookies!
- Dutch Process Cocoa Powder. This recipe was developed to use Dutch process unsweetened cocoa powder specifically, using natural cocoa powder will not create the same effect. Dutch process cocoa has has the acidity stripped creating a stronger chocolate flavor that is smooth and intense.
- Baking Powder. This chemical leavening agent helps the cookies rise and spread while baking in the oven.
- Salt. The salt enhances the flavors of all of the other ingredients.
- Cornstarch. Adding some cornstarch to the cookie dough helps tenderize the dough and create a soft cookie.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
Add in the vanilla and the first egg, and mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
In a medium bowl sift the cocoa powder in a fine mesh sieve, add the flour, baking powder, salt, and cornstarch then mix to combine. Gradually fold in the dry ingredients into the wet ingredients. Don't overmix.
At this point you can pre-scoop the cookies I use a medium cookie scoop, then roll the cookie dough balls in the granulated sugar and place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Let the cookie dough scoops chill in the fridge for at least one hour or up to three days.
When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
Bake the chocolate sugar cookies for 9-11 minutes or until just set. If the dough is super chilled you might need to bang the cookie sheet on the counter at about the 7 minute mark to help them spread then finish baking. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack. Store leftovers in an airtight container for up to five days.
Tips for Success
As normal, I have some tips and tricks to set you up for success when making these chocolate sugar cookies. It's an easy recipe to get right but these little gems will end you with the best cookies possible.
- Don't over-mix. Overmixing the cookie dough causes the glutens in the flour to develop too much. Gluten provides structure to the cookie but, when overdeveloped, it can cause the finished product to be unpleasantly tough. So mix to combine, but not much more than that.
- Don't skip the chill. You might want to bake the cookies in the oven right after mixing the dough, but try to be patient. The chilling process allows the dry ingredients to absorb some of the moisture in the dough, which helps prevent excess spreading in the baking process.
Check out this post on my Cookie Baking Tips
More cookie recipes
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PrintRecipe Card
Chocolate Sugar Cookies
Indulge in these rich and decadent chocolate sugar cookies that are sure to be a hit at any gathering. Follow our step-by-step guide to make the perfect batch every time!
- Total Time: 51 minutes
- Yield: 19 Cookies 1x
Ingredients
- 8oz (1 Cup) Salted Butter, softened to room temperature but still cool
- 200 grams (1 Cup) Granulated Sugar
- 100 grams (½ Cup) Light Brown Sugar
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 250 grams (2 Cups) All-Purpose Flour
- 50 grams (½ Cup) Dutch Process Cocoa Powder
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch
- 50 grams (¼ Cup) Granulated Sugar for rolling
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
- Add in the vanilla and the first egg, and mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
- In a medium bowl sift the cocoa powder in a fine mesh sieve, add the flour, baking powder, salt, and cornstarch then mix to combine. Gradually fold in the dry ingredients into the wet ingredients. Don't overmix.
- At this point you can pre-scoop the cookies I use a heaping medium cookie scoop, then roll the cookie dough balls in the granulated sugar and place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Let the cookie dough scoops chill in the fridge for at least one hour or up to three days.
- When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
- Bake for 9-11 minutes or until just set. If the dough is super chilled you might need to bang the cookie sheet on the counter at about the 7 minute mark to help them spread then finish baking. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack. Store leftovers in an air-tight container for up to five days.
- Prep Time: 10 Minutes
- Chill Time: 30 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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