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!

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully heat while the dough chills.
Cut Shapes: Use cookie cutters to cut the dough into desired shapes directly on the parchment paper.
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.
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