Chocolate Sugar Cookies
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Indulge in the ultimate treat with these irresistible Chocolate Sugar Cookies! They are incredibly soft and chewy, making each bite a moment of pure bliss. The best part? There’s no need to chill the dough before baking, so that you can satisfy your sweet tooth in no time.
Indulge in the bliss of these Soft Chocolate Sugar Cookies! Each bite reveals a tender center, enveloped in a delightful, slightly crunchy sugar coating. Perfectly soft and chewy, they’re the ultimate treat.
I was determined to avoid that overly cakey texture, and these cookies turned out absolutely perfect. They’re dense, chewy, and just the right balance of fudginess without feeling like a cake. I’m completely obsessed with these chocolate delights. The more I eat, the more I crave! It’s like a brownie’s rich goodness wrapped up in a cookie.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- All-purpose flour
- Unsweetened cocoa powder: Use natural cocoa instead of Dutch-processed.
- Leavening: This recipe uses both baking powder and baking soda to create the signature soft center with crisp edges.
- Salt
- Unsalted butter: Allow the butter to come to room temperature before using. This makes it easier to cream with the sugar.
- Granulated sugar
- Eggs: Allow the eggs to come to room temperature before using.
- Vanilla extract
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Mix the dry ingredients. Combine the flour, cocoa powder, baking soda, baking powder, and salt in a small bowl.
- Mix the wet ingredients. Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix just until no streaks of dry flour are visible.
- Roll the cookie dough. Shape the cookie dough into 1.5 tablespoon-sized balls and coat each one in granulated sugar.
- Bake. Arrange the dough balls on a baking sheet, 2 inches apart, and bake until puffy in the centers but set on the edges.
Tips For Success
- Make sure the butter and eggs are at room temperature. Allow them to set out on the counter for 45 minutes before baking.
- Cream the butter and sugar until light and fluffy. I should be visibly lighter in color and appear fluffy in texture.
- Properly measure the flour. Either weigh the flour using a small kitchen scale or use the spoon and level method.
- Don’t overbake the cookies. The cookies will puff up and look underdone in the centers but will continue to set as they cool. Overbaking will cause hard, dry cookies.
More Recipes You’ll Love
- Classic Sugar Cookies
- Chocolate Crinkle Cookies
- Chocolate Peanut Butter Cookies
- Salted Caramel Brownie Cookies
- Brownie Cookies
- Chocolate Chip Nutella Cookies
Chocolate Sugar Cookies
Ingredients
- 1 ¾ cups (227 g) all-purpose flour
- ¾ cup (63 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, at room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup (50 g) granulated sugar, for rolling
Instructions
- Preheat oven to 350°F. Line baking 2 sheets with parchment paper. Set aside.
- Add the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and stir with a whisk. Set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light and fluffy.
- Add the eggs one at a time and mix until well combined after each addition.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined.
- Scoop 1 ½ tablespoon-sized portions of dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet, 2 inches apart. Press down to flatten the balls just a bit (I used the bottom of a measuring cup).
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven, but they will flatten out as they cool.
- Cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Notes
- Cookies stay fresh covered at room temperature for up to 1 week.
- Baked cookies freeze well up to 3 months.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.