Chocolate Sugar Cookies Recipe

Introduction

These chocolate sugar cookies combine rich cocoa flavor with a tender, melt-in-your-mouth texture. Perfectly crisp on the edges and soft inside, they’re a delightful treat for any chocolate lover. Easy to roll and cut into fun shapes, they’re ideal for holidays or everyday baking.

Ingredients

• 2 cups all-purpose flour (subtract 2 tbsp, 220g)
• 2 tbsp corn starch (20g)
• 3/4 tsp salt
• 3/4 cup cocoa powder (Dutch processed preferred)
• 1 cup sugar (200g)
• 1 cup unsalted butter at room temperature
• 1 large egg
• 1 tbsp vanilla extract (15mL)

Instructions

1. Step 1: Sift the flour, corn starch, cocoa powder, and salt into a large bowl, then whisk together to combine.
2. Step 2: In a separate bowl, combine the butter and sugar. Mix on medium-low speed with a paddle attachment until incorporated, being careful not to overmix.
3. Step 3: Add the egg and vanilla to the butter mixture. Mix and scrape the sides of the bowl to ensure everything is fully combined.
4. Step 4: Gradually add the flour mixture to the wet ingredients. Mix on low speed for about 30 seconds until the dough sticks to the paddle. Do not overmix.
5. Step 5: Roll out the dough between two pieces of parchment paper to about 1/4 inch thickness.
6. Step 6: Place the rolled dough on a baking sheet and refrigerate for 1 hour to firm up.
7. Step 7: Preheat your oven to 350°F (175°C).
8. Step 8: Use cookie cutters to cut out your desired shapes from the chilled dough.
9. Step 9: Bake the cookies for 8-12 minutes or until the centers are set but not overbaked.
10. Step 10: Allow the cookies to cool completely on a wire rack before serving or storing.

Tips & Variations

• Measure flour with a kitchen scale for best accuracy, or fluff and spoon into measuring cups before leveling with a knife to prevent dense cookies.
• Scrape down the bowl several times while mixing to avoid unmixed bits of butter or flour that could affect texture.
• This dough freezes well. Freeze after rolling out and wrap tightly for quick thawing and on-demand baking.
• Adjust the thickness of rolled dough to your preference — thinner cookies bake faster; thicker cookies remain soft inside.
• If using salted butter, reduce added salt to 1/4 tsp to avoid overly salty cookies unless you prefer a salty chocolate flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to three months. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, you can use regular cocoa powder, but Dutch processed cocoa provides a smoother, less acidic flavor that is characteristic of these cookies.

Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 24 hours or frozen after rolling out. Thaw in the fridge as needed before cutting and baking.

Chocolate Sugar Cookies Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

These rich and fudgy Chocolate Sugar Cookies are a perfect blend of sweetness and cocoa, with a soft, tender texture that holds beautiful shapes. Ideal for holiday baking or any time you crave a chocolate treat, this recipe uses simple ingredients and a straightforward method to deliver delicious results every time.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 8-12 minutes
• Total Time: 1 hour 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (subtract 2 tbsp, 220g)
• 2 tbsp corn starch (20g)
• 3/4 tsp salt
• 3/4 cups cocoa powder (Dutch processed preferred)

Wet Ingredients

• 1 cup sugar (200g)
• 1 cup unsalted butter, at room temperature
• 1 large egg
• 1 tbsp vanilla extract (15mL)

Instructions

1. Combine Dry Ingredients: Sift the all-purpose flour, corn starch, cocoa powder, and salt into a large bowl. Whisk together thoroughly to combine all the dry ingredients evenly.
2. Cream Butter and Sugar: In a separate bowl, combine the unsalted butter and sugar. Using a paddle attachment on medium-low speed, mix until the mixture is fully incorporated and creamy. Be careful not to overmix to maintain the right texture.
3. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture. Mix well while scraping down the sides of the bowl to ensure everything is fully incorporated.
4. Incorporate Dry Mix: Add the sifted flour mixture into the wet ingredients. Mix at low speed for about 30 seconds until the dough just comes together and sticks to the paddle. Avoid over mixing to keep the cookies tender.
5. Roll Out Dough: Roll out the dough between two sheets of parchment paper to roughly 1/4 inch thickness. This makes the dough easier to handle and shape.
6. Chill Dough: Place the rolled dough on a baking sheet and refrigerate for 1 hour to firm it up. This helps the cookies hold their shape during baking.
7. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
8. Cut Cookies: Remove the chilled dough from the refrigerator and use cookie cutters to cut out desired shapes. Arrange the cutouts on a lined baking sheet.
9. Bake: Bake the cookies in the preheated oven for 8 to 12 minutes, until the centers are set but the cookies remain soft.
10. Cool: Allow the cookies to cool completely on the baking sheet or on a wire rack before serving or decorating.

Notes

• Measure your flour correctly using a scale or by fluffing the flour, spooning it into your measuring cup, then leveling it off with a knife to prevent too much flour making the cookies dry.
• Scrape down the bowl several times when mixing to avoid any unmixed butter or flour, which can affect cookie texture.
• This dough freezes well. Freeze after rolling out and wrap tightly for quick thawing and on-demand cookies.
• You can roll the dough thicker or thinner than 1/4 inch; adjust baking times accordingly for your preferred texture.
• If using salted butter, reduce added salt to 1/4 tsp unless you prefer a more pronounced salty chocolate flavor.

Keywords: chocolate sugar cookies, cocoa cookies, chocolate cookies, holiday cookies, baking, easy cookie recipe