Chocolate Sugar Cookies Recipe

Bursting with rich cocoa flavor, these Chocolate Sugar Cookies are the perfect marriage of chewy-soft texture and that nostalgic crackled, sugary top. Whether you’re baking for holidays, special occasions, or just an afternoon pick-me-up, this recipe is pure bliss for any chocolate lover (and trust me: they disappear fast!). You’ll love how simple the process is, and the end result is a treat so good, you may never settle for basic sugar cookies again. Let’s get baking!

this Recipe

Ingredients You’ll Need

Even though this recipe requires just a handful of pantry staples, every ingredient matters! Each one plays a starring role, from the deep cocoa notes to that classic sugary crunch you’ll find on every bite of these Chocolate Sugar Cookies.

• Unsalted Butter (1 cup, softened): Creamy, rich, and essential for that soft, indulgent texture every great cookie has.
• Granulated Sugar (1 1/4 cups + extra for rolling): Sweetens the dough and creates that beautifully sparkly, crackly finish.
• Egg (1 large): Binds the dough together while adding moisture and chewiness.
• Vanilla Extract (2 teaspoons): Rounds out the cocoa flavor and brings an aromatic sweetness.
• All-Purpose Flour (1 3/4 cups): The backbone of the cookies, providing structure without making them cakey.
• Unsweetened Cocoa Powder (3/4 cup): The true chocolate star, ensuring every bite is deliciously fudgy.
• Baking Soda (1 teaspoon): Gives the cookies just the right lift and slightly crisp edges.
• Baking Powder (1/2 teaspoon): Helps keep the cookies thick and soft in the center.
• Salt (1/2 teaspoon): Balances the sweetness and amps up all those chocolate notes.
• Extra Granulated Sugar for Rolling: Don’t skip this! It’s the secret to that irresistible, sparkly exterior.

How to Make Chocolate Sugar Cookies

Step 1: Prep Your Oven and Baking Sheets

Begin by preheating your oven to 350°F (175°C). While it’s heating up, line two baking sheets with parchment paper. This ensures your Chocolate Sugar Cookies bake evenly and won’t stick—plus, cleanup is a breeze!

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together with a hand mixer (or stand mixer) until light, fluffy, and pale in color—about 2 to 3 minutes. This step adds plenty of air to your dough, which helps achieve cookies that are tender on the inside but slightly crisp at the edges.

Step 3: Add Egg and Vanilla

Once your butter-sugar mixture is perfectly whipped, beat in the egg and vanilla extract until everything is well combined. The dough should look glossy and creamy at this stage, with no streaks of egg remaining.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed for Chocolate Sugar Cookies that bake up uniformly every single time.

Step 5: Mix Wet and Dry Ingredients

Gradually add your dry ingredients into the wet mixture, beating at low speed just until combined. Don’t overmix! You want a thick, soft cookie dough that holds its shape but isn’t tough.

Step 6: Shape and Coat

Scoop out tablespoon-sized portions of dough and roll them into balls with your hands. Next, roll each dough ball in a small bowl of granulated sugar, making sure each surface is coated. This is what gives Chocolate Sugar Cookies their signature glimmer and subtle crunch.

Step 7: Arrange and Flatten

Place your sugared dough balls about 2 inches apart on the prepared baking sheets—they’ll need space to spread! Gently flatten each ball just a bit with your palm or the bottom of a glass for perfectly shaped cookies.

Step 8: Bake

Bake for 8–10 minutes. You’ll know they’re ready when the edges look set, but the centers are still soft. This gives them that coveted fudgy middle and slightly crisp outer layer. For extra chewy cookies, err on the side of underbaking.

Step 9: Cool

Allow the cookies to cool on the baking sheet for 5 minutes (they’ll continue to set up), then carefully transfer to a wire rack. Try not to sneak too many before they finish cooling—they’re worth the wait!

How to Serve Chocolate Sugar Cookies

Garnishes

Dress up your Chocolate Sugar Cookies with a sprinkle of flaky sea salt right after baking to accentuate the chocolate flavors. For a little festive flair, drizzle with a touch of melted white or dark chocolate or add colored sprinkles before the cookies cool completely. Kids and adults both appreciate that “something extra!”

Side Dishes

Of course, a cold glass of milk is classic, but don’t underestimate the pairing power of a hot cup of coffee, spiced chai, or even an ice-cold latte. For a dessert board, add fresh berries or vanilla ice cream alongside your cookies—pure, simple pleasure.

Creative Ways to Present

For parties and gifting, stack the cookies and tie with twine, or arrange in a wide-mouthed jar for a homemade touch. For special occasions, use cookie cutters to shape the dough before baking, then dip one edge of each Chocolate Sugar Cookie in contrasting chocolate and sprinkle with mini chocolate chips.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your cookies in an airtight container at room temperature for up to 5 days. They’ll keep their chewy texture and rich flavor without drying out, making them excellent for snacking throughout the week.

Freezing

Dough balls freeze beautifully! Place them on a tray to freeze individually, then store in a freezer-safe bag for up to 3 months. You can also freeze the baked Chocolate Sugar Cookies—just separate layers with parchment and seal tightly to keep them fresh.

Reheating

To revive that just-baked warmth, pop a cookie (or two!) in the microwave for about 10 seconds. For larger batches, briefly warm them in a 300°F oven, keeping an eye so they don’t overbake. The chocolatey aroma alone is worth it!

FAQs

Can I use Dutch-process cocoa powder?

Absolutely! Dutch-process cocoa will give your Chocolate Sugar Cookies an even deeper, richer flavor and darker color. Just be aware it may affect the cookie’s rise slightly, but they’ll still be delicious.

What makes these cookies chewy instead of crisp?

The key is the proportion of butter to flour, as well as taking them out of the oven while the centers are still a little soft. Also, creaming the butter and sugar well adds air and moisture for that perfect chewy bite.

Can I make the dough ahead of time?

Definitely! Prepare the dough up to 48 hours in advance and refrigerate, or freeze portioned dough balls for later. Just bake straight from the fridge or freezer, adding an extra minute or two to the baking time if needed.

Do I need to chill the dough?

For these Chocolate Sugar Cookies, chilling is not required, but if your kitchen is warm or you want thicker cookies, popping the dough in the fridge for 30 minutes before shaping can help prevent spreading.

Can I add mix-ins like chocolate chips or nuts?

Yes, feel free to add mini chocolate chips, chopped walnuts, or even a pinch of espresso powder for an extra boost. Just keep additions moderate so you don’t overpower the classic, smooth texture.

Final Thoughts

If you’re searching for an irresistibly chocolatey, crowd-pleasing treat, these Chocolate Sugar Cookies are destined to become a household favorite. I can’t wait for you to experience just how easy and rewarding homemade cookies can be — happy baking and happy sharing!

Print