Oh how I love a sugar cookie! So simple so but so satisfying. Awhile back I created the best ever Soft and Chewy Sugar Cookie and I’m happy to report it’s now the most popular recipe on the blog. Being the chocolate lover that I am, it’s high time I added a chocolate version to the mix. With their crispy edges, fudgy centers and rich, chocolatey flavor, these cookies belong at the tippy top of your baking list!
What makes these cookies so good?
Who doesn’t love an old fashioned sugar cookie? Slightly crispy on the outside, chewy on the inside – these cookies are as good as it gets! Correction. They’re not just good. They’re the best! Here’s a few reasons why you’ll love these cookies:
- The perfect texture. Not too thick. Not too thin. These cookies are delicious with their sugar crusted edges and crackly centers. You’ll definitely be back for seconds!
- Amazing flavor. These cookies are filled with deliciously fudgy chocolate flavor.
- Easy to make. You’ll need just a handful of simple ingredients to bake a batch of these classic cookies in about 30 minutes. No chilling required!
- Stay fresh for days. These cookies will stay soft and chewy for days – if they last that long!
Ingredients
Whipping up a batch of these easy drop cookies is a cinch. Made with just a few pantry staples, you can make these classic chocolate sugar cookies whenever the craving strikes. Here’s what you’ll need:
- Flour – for best results, measure your flour with a kitchen scale.
- Butter – make sure it’s softened to room temperature, but not melted.
- Sugar – we’re using both dark brown sugar and granulated sugar for texture and sweetness. If you don’t have dark brown sugar, light brown sugar works too!
- Egg – just one large egg helps bind the ingredients together.
- Cocoa powder – you can use unsweetened or Dutch-process. I use Hershey’s Special Dark which gives these cookies incredible chocolate flavor.
- Baking soda – helps gives the cookies texture and rise.
- Molasses – don’t skip it! I promise you won’t taste it but you won’t get those beautiful crackly tops without it.
- Vanilla – just a splash adds a delicious depth of flavor.
- Salt – helps to balance the sweetness from the sugar and cocoa.
How to make chocolate sugar cookies
This recipe could not be easier. Follow the directions below and be sure to check the recipe card for a full ingredient list and step-by-step instructions. You can use either a stand mixer or handheld mixer for this recipe – both work great!
- Step 1: Cream together the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- Step 2: Add the egg and vanilla mixing to combine well.
- Step 3: Add the molasses and mix to combine. Scrape down the sides of the bowl once more.
- Step 4: Whisk together the flour, cocoa powder, baking soda and salt together in a medium bowl.
- Step 5: Add the dry ingredients to the egg and butter mixture and combine until just incorporated. Do not over mix!
- Step 6: Scoop the cookie dough into 2-ounce portions. Roll the dough into a ball using your hands and then roll each ball in the remaining 1/3 cup of granulated sugar. Coat generously on all sides. Set the cookie dough balls on a parchment lined baking sheet and use your hand or the flat bottom of a measuring cup to GENTLY press down on the top of each cookie. Do not flatten the cookie too much. Sprinkle with a bit more granulated sugar.
- Step 7: Bake in a 325°F oven for 10 to 11 minutes. The edges should be set but the centers should look puffy and crackled. Do not over bake.
- Step 8: Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes. The cookies will be super soft fresh from the oven so allow time for them to cool in order to develop moist, fudgy centers. Repeat with the remaining cookie dough balls until all of the dough is used.
- **Note: If dipping the cookies in melted chocolate and adding sprinkles, be sure to wait until the cookies are completely cooled to room temperature.
Tips for the best cookies
When it comes to baked goods, cookies are pretty straightforward. But nailing that perfect soft and chewy sugar cookie texture isn’t always easy. Lucky for you, I have all the tips you need!
- Bigger is better – larger cookies bake more evenly. For best results, measure the cookie dough balls into 1.8 – 2.0 ounce portions using a kitchen scale. Space the cookies out 2 to 3 inches apart on the cookie sheet as they will spread slightly in the oven.
- Roll the dough in sugar – the sugar acts to help draw out the moisture from the surface of the cookies as they bake. The tops of the cookies dry out before the centers fully set, resulting in that pretty crackly top. The perfect vessel for bits of sugar to nestle into.
- Do not over bake – over baked cookies will be dry and crumbly. Don’t be tempted to leave the cookies in the oven too long as they will continue to bake from the residual heat once removed from the oven. As a general rule, I always err on the side of under baking cookies slightly for the very best texture.
- Add more chocolate! More is more I always say. These cookies are delicious dunked in melted dark chocolate and decorated with festive sprinkles or chopped nuts.
How to decorate sugar cookies
These homemade sugar cookies are incredibly delicious fresh from the oven – they’re anything but basic! To make them extra festive, try these easy decorating ideas:
- Roll them in sprinkles. Get the kids involved…they’ll love it!
- Frost them with vanilla or chocolate buttercream. Yes, please!
- Toss the cookie dough balls in a bowl of sparkling sugar for added crunch.
- Dunk half of the cookie in melted dark or white chocolate. Add sprinkles or chopped nuts for a festive touch!
- Make them into ice cream sandwiches. Just add a scoop of your favorite ice cream flavor between two cookies and press them together to form a sandwich. SO GOOD!!
How to store
These cookies keep nicely stored tightly covered at room temperature. If you can manage not to eat them all in one sitting, they’ll stay fresh for up to 4 days.
Happy baking!
Looking for more easy and delicious cookie recipes?
Chocolate Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 to 14 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These classic chocolate sugar cookies bake up with crispy edges, fudgy centers and plenty of delicious chocolate flavor. Made with just a few simple ingredients and no chill time, these cookies are perfect for all occasions!
Ingredients
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 tablespoon molasses
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 cup (45 g) unsweetened cocoa powder, sifted (I like Hershey’s Special Dark)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (66 g) granulated sugar, for rolling dough
Chocolate Coating
- 1 cup dark or semi-sweet chocolate chips (I use Ghirardelli)
- 1 teaspoon coconut or vegetable oil
Instructions
For Cookies
- Preheat oven to 325°F. Line two large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
- Add the egg and vanilla, mixing to combine.
- Add the molasses, mixing on low speed until incorporated. Scrape down the sides of the bowl once more.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.
- Add the dry ingredients to the butter and sugar mixture in 3 additions, mixing until well combined. Pro-tip: cover the top and sides of the stand mixer with a large kitchen towel to keep the cocoa powder from flying out of the bowl. Use a spatula to scrape down the sides of the bowl and make sure that no white streaks of flour remain.
- Use a large cookie scoop to divide the dough into 1.8-2.0 ounce balls. Roll the dough into a ball using your hands and then roll each ball in the remaining 1/3 cup of granulated sugar. Coat generously on all sides. Set the cookie dough balls on a parchment lined baking sheet about 2 to 3 inches apart and use your hand or the flat bottom of a measuring cup to GENTLY press down on the top of each cookie. Do not flatten the cookie too much. Sprinkle with a bit more granulated sugar.
- Bake in the center rack of the oven for 10 to 11 minutes. The edges should be set and the tops of the cookies will be cracked.
- Remove the cookies from the oven and allow to cool on the cookie sheet for 10 minutes. The cookies will deflate slightly as they cool.
- **Note: If dipping the cookies in melted chocolate, wait until the cookies are completely cool to room temperature.
Chocolate Coating
- In a medium heat-safe bowl, add the chocolate chips (or chopped chocolate) and coconut or vegetable oil. Microwave in 30-second intervals until melted and smooth.
- Dip one half of each cookie into the melted chocolate to coat. Let any extra chocolate drip off the cookie into the bowl underneath and then the cookies on a wire rack. Top with sprinkles or chopped nuts if desired. Allow the dipped cookies to rest at room temperature to set, about an hour.
Notes
Store cookies tightly covered at room temperature for up to 4 days.
May be frozen. Wrap cooled cookies tightly in a layer of plastic wrap and then place in a large freezer bag. Freeze for up to 3 months. Defrost at room temperature or reheat in a 300°F oven for 5 to 8 minutes before serving.
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6 Comments
Drew
August 8, 2024 at 1:05 amDoes the 1/4 c sugar get added to cream with the brown sugar and butter or is it to roll the dough in?
Heather Mubarak
August 8, 2024 at 6:26 pmThe 1/4 cup of sugar is creamed together with the butter and brown sugar. You’ll need an additional small bowl of granulated sugar for rolling the dough. Enjoy the cookies!
Eileen
June 7, 2024 at 1:44 pmHave you ever made the dough ahead or froze the dough?
Patty
March 27, 2024 at 6:57 pmOMG….I made these last night and they are my new favorite chocolate cookie! To me, they taste like brownie bites, but better!! I made them exactly like the recipe, I even used the special dark cocoa and dipped them into the melted chocolate. I did get 3 dozen from the recipe rather than the 12-14 because I used a 1 oz cookie scoop, baked for 11 minutes and they were perfect! Chewy on the inside and just right on the outside. Next time I’m going to add some expresso powder and maybe some melted peanut butter chips instead of the chocolate ones. Great recipe!! Thank you so much for sharing it.
Anonymous
October 14, 2024 at 2:42 pmGreat review! Thank you for the weight of your cookie and yeild with cooking time!!
I wanted a 1 oz cookie..
Suzie
March 2, 2024 at 12:35 pmMy family loves sugar cookies, these are such a great twist. Super yummy and not too sweet, the cocoa helps balance that out I think. Thanks for the recipe, will be using again and again!