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Chocolate Sugar Cookies Recipe
Ash Tyrrell

Chocolate Sugar Cookies Recipe

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.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.