Chocolate Sugar Cookies Recipe: A Deliciously Simple Treat
I can’t even tell you how much I love making these chocolate sugar cookies. The first time I tried them, I was blown away by how soft and chewy they turned out, with just the right touch of cocoa.
Every time I bake these, my kitchen fills with the most comforting chocolate aroma. I like that they’re so easy to whip up, but taste like something really special. Honestly, once you try them, I think you’ll be hooked just like me.
Ingredients
Here’s what you’ll need to make these chocolate sugar cookies. I’ve added little tips along the way to help you get the best results.
- 1 ¾ cups all-purpose flour – gives the cookies structure; don’t pack it too tightly.
- ½ cup unsweetened cocoa powder – go for a high-quality cocoa for the richest flavor.
- 1 tsp baking soda – helps the cookies rise and stay soft.
- ¼ tsp salt – balances the sweetness and brings out the chocolate flavor.
- ¾ cup unsalted butter, softened – room temperature butter creams better than cold butter.
- 1 cup granulated sugar – gives sweetness and helps with crisp edges.
- 1 large egg – binds the dough and adds moisture.
- 1 tsp pure vanilla extract – pure extract gives a warmer, deeper flavor than imitation.
- Optional toppings:
- Granulated sugar or decorative sugar – roll dough balls in this for sparkle and crunch.
- Chocolate chips or chopped nuts – for extra richness or texture.
Note: This recipe makes about 24 medium cookies, perfect for sharing or saving for later.
Variations
If you like to tweak recipes, here are some fun options:
- Use coconut sugar instead of granulated sugar for a less refined option.
- Make it dairy-free by swapping butter with a plant-based alternative.
- Add a pinch of espresso powder to enhance the chocolate flavor.
- Try almond or mint extract in place of vanilla for a unique twist.
- Fold in white chocolate chips for a double flavor contrast.
Cooking Time
This recipe comes together quickly, but chilling the dough is key.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cooking Time: 10–12 minutes per batch
- Total Time: Around 1 hour
Equipment You Nee
- Mixing bowls – one for dry ingredients and one for wet.
- Whisk – to combine dry ingredients evenly.
- Electric mixer or hand mixer – to cream butter and sugar until fluffy.
- Measuring cups and spoons – for accuracy.
- Rubber spatula – to scrape down the sides of the bowl.
- Baking sheets – for baking the cookies.
- Parchment paper or silicone mat – prevents sticking and makes cleanup easier.
- Cookie scoop – keeps cookies uniform in size.
- Cooling rack – cools cookies evenly without soggy bottoms.
How to Make Chocolate Sugar Cookies Recipe?
These cookies are simple to make once you follow the steps. Let me walk you through each part of the process.
Step 1: Preheat the Oven
First, set your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat. Prepping them in advance makes baking so much smoother.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Whisking helps everything distribute evenly so you don’t get pockets of cocoa or baking soda in the dough.
Step 3: Cream Butter and Sugar
In a larger bowl, beat the softened butter and sugar with your mixer for 2–3 minutes until light and fluffy. This step traps air, making your cookies soft inside. Add the egg and vanilla, and mix until smooth.
Step 4: Mix the Dough
Slowly add the dry ingredients to the wet mixture. Use low speed so you don’t overwork the dough. The dough should be thick but easy to scoop.
Step 5: Chill the Dough
Wrap the dough in plastic wrap and chill it for at least 30 minutes. Chilling prevents the cookies from spreading too thin and helps them bake into soft, chewy rounds.
Step 6: Shape the Cookies
Take about 1 tablespoon of chilled dough and roll it into balls. Coat each ball in granulated or decorative sugar for that sparkly finish. Place them on your baking sheet with space in between.
Step 7: Bake
Bake the cookies for 10–12 minutes, until they puff up slightly but are still soft in the center. Don’t wait for them to look completely baked—they’ll firm up as they cool.
Step 8: Cool
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. This keeps them soft without falling apart.
Additional Tips for Making this Recipe Better
After making these a few times, I’ve picked up some tricks that really help:
- I always use room-temperature butter and eggs—it makes the dough smoother.
- I’ve found that rolling the dough in sugar before baking gives the prettiest finish.
- I like adding a pinch of espresso powder because it makes the chocolate flavor deeper.
- When I make a big batch, I freeze half the dough balls for quick cookies later.
- I never skip chilling the dough—it really makes the difference between flat and chewy cookies.
How to Serve Chocolate Sugar Cookies Recipe?
These cookies are so versatile. I love serving them with a cold glass of milk—it’s classic and comforting. For parties, I arrange them on a platter with other cookies for a beautiful spread. Sometimes, I drizzle melted chocolate on top for extra indulgence. If I’m feeling fancy, I’ll sandwich two cookies with a scoop of vanilla ice cream for a quick ice cream sandwich treat.
Nutritional Information
Here’s the approximate nutrition per cookie (based on 24 cookies):
- Calories: 120
- Protein: 2g
- Carbohydrates: 15g
- Fat: 6g
Make Ahead and Storage
Room Temperature
Store baked cookies in an airtight container for up to 5 days. Adding a slice of bread inside the container helps keep them soft.
Freezing Dough
Scoop dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 minutes to the bake time.
Freezing Baked Cookies
Cool completely, then freeze in a container or bag for up to 2 months. Thaw at room temperature before serving
Why You’ll Love This Recipe?
These cookies have quickly become one of my go-to bakes. Here’s why you’ll love them too:
- They’re quick and easy to prepare, even if you’re new to baking.
- The flavor is rich and chocolatey but not too sweet.
- You can customize them with extracts, chips, or toppings.
- The recipe works for different diets with simple swaps
- They store and freeze beautifully, so you can always have cookies ready.
Chocolate Sugar Cookies Recipe
Ingredients
Method
- First, set your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat. Prepping them in advance makes baking so much smoother.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Whisking helps everything distribute evenly so you don’t get pockets of cocoa or baking soda in the dough.
- In a larger bowl, beat the softened butter and sugar with your mixer for 2–3 minutes until light and fluffy. This step traps air, making your cookies soft inside. Add the egg and vanilla, and mix until smooth.
- Slowly add the dry ingredients to the wet mixture. Use low speed so you don’t overwork the dough. The dough should be thick but easy to scoop.
- Wrap the dough in plastic wrap and chill it for at least 30 minutes. Chilling prevents the cookies from spreading too thin and helps them bake into soft, chewy rounds.
- Take about 1 tablespoon of chilled dough and roll it into balls. Coat each ball in granulated or decorative sugar for that sparkly finish. Place them on your baking sheet with space in between.
- Bake the cookies for 10–12 minutes, until they puff up slightly but are still soft in the center. Don’t wait for them to look completely baked—they’ll firm up as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. This keeps them soft without falling apart.
Notes
- I always use room-temperature butter and eggs—it makes the dough smoother.
- I’ve found that rolling the dough in sugar before baking gives the prettiest finish.
- I like adding a pinch of espresso powder because it makes the chocolate flavor deeper.
- When I make a big batch, I freeze half the dough balls for quick cookies later.
- I never skip chilling the dough—it really makes the difference between flat and chewy cookies.
