Chocolate Sugar Cookies
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.
Servings 24
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 1/2 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.