Chocolate Sugar Cookies Recipe

Introduction

These chocolate sugar cookies are a rich, tender treat featuring deep cocoa flavor and a soft texture. Perfect for any occasion, they combine the sweetness of sugar with the slight bitterness of Dutch-processed cocoa for a well-balanced cookie.

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. Whisk together to combine evenly.
2. Step 2: In a separate bowl, combine the butter and sugar. Mix on medium-low speed with a paddle attachment until just incorporated—avoid overmixing.
3. Step 3: Add the egg and vanilla extract to the butter mixture. Mix thoroughly, scraping down the sides of the bowl as needed.
4. Step 4: Gradually add the sifted flour mixture to the wet ingredients. Mix on low speed for 30 seconds until just combined.
5. Step 5: The dough should stick to the paddle attachment. Be careful not to overmix beyond this point.
6. Step 6: Roll out the dough between two sheets of parchment paper to your desired thickness.
7. Step 7: Place the rolled dough on a baking sheet and refrigerate for 1 hour to firm up.
8. Step 8: Preheat your oven to 350°F (175°C).
9. Step 9: Use cookie cutters to cut out shapes from the chilled dough.
10. Step 10: Bake the cookies for 8-12 minutes, or until the centers are set but not dry.
11. Step 11: Allow cookies to cool completely on a wire rack before serving or storing.

Tips & Variations

• For extra crisp edges, roll the dough thinner before cutting. For softer cookies, keep the dough slightly thicker.
• Try adding a sprinkle of sea salt on top before baking for a sweet-salty twist.
• Substitute half the sugar with brown sugar for a deeper caramel note.
• If you don’t have Dutch-processed cocoa, natural cocoa powder works but expect a slightly different flavor and color.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze in a sealed freezer bag for up to three months. Reheat briefly in a warm oven or microwave before serving for a just-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and baking. This can help improve flavor and texture.

What if I don’t have parchment paper?

You can use a silicone baking mat or lightly grease a clean surface and your rolling pin to prevent sticking when rolling out the dough.

Chocolate Sugar Cookies Recipe

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★★★★★

4.8 from 146 reviews

• Author: lilan
• Total Time: 1 hour 32 minutes
• Yield: 24 cookies 1x

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Description

Delight in these rich and tender Chocolate Sugar Cookies, made with Dutch-processed cocoa for a deep chocolate flavor and a perfectly tender crumb. These cookies are easy to prepare with simple ingredients, chilled for an hour to enhance texture, then baked to chewy perfection. Ideal for any chocolate lover’s cookie jar!

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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)

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Instructions

1. Prepare Dry Ingredients: Sift the flour, corn starch, cocoa powder, and salt into a large bowl. Whisk them together to ensure they are thoroughly combined and free of lumps.
2. Cream Butter and Sugar: In a separate bowl, combine the room temperature unsalted butter and sugar. Mix on medium-low speed using a paddle attachment until just incorporated, being careful not to overmix to maintain a tender cookie texture.
3. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mix. Scrape down the sides of the bowl to ensure even mixing.
4. Combine Wet and Dry: Add the sifted dry ingredients to the wet mixture. Mix on low speed for about 30 seconds or until the dough just comes together and sticks to the paddle. Avoid over mixing to prevent tough cookies.
5. Roll Out Dough: Place the dough between two sheets of parchment paper. Roll out evenly to the desired thickness for cookies, ensuring it does not stick.
6. Chill Dough: Transfer the rolled dough to a baking sheet and refrigerate for 1 hour to firm up. This helps the cookies keep their shape during baking.
7. Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully heat while the dough chills.
8. Cut Shapes: Use cookie cutters to cut the dough into desired shapes directly on the parchment paper.
9. Bake: Place the cookie shapes on a baking sheet and bake in the preheated oven for 8-12 minutes, or until the centers are set but the cookies remain soft.
10. Cool Completely: Remove cookies from the oven and allow them to cool completely on the baking sheet or a wire rack before serving or storing.

Notes

• Using Dutch-processed cocoa gives these cookies a smoother, less acidic chocolate flavor.
• Chilling the dough is crucial for maintaining cookie shape and enhancing texture.
• Do not overmix at any stage to avoid development of gluten, which can make cookies tough.
• Store baked cookies in an airtight container at room temperature for up to 5 days.
• For a decorative touch, dust cookies with powdered sugar or drizzle melted white chocolate after cooling.

• Prep Time: 20 minutes
• Cook Time: 8-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate sugar cookies, cocoa cookies, homemade cookies, baking cookies, chocolate dessert