Chocolate Sugar Cookies Recipe

Introduction

These chocolate sugar cookies are rich, tender, and perfectly chocolatey with a soft texture that melts in your mouth. They’re easy to make and hold their shape well, making them ideal for cutting into fun shapes. Whether for a holiday or a simple treat, these cookies deliver delicious results every time.

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 another bowl, combine the butter and sugar. Mix on medium-low speed with a paddle attachment until just incorporated. Avoid over mixing.
3. Step 3: Add the egg and vanilla extract to the butter mixture. Mix and scrape down the sides of the bowl to fully combine.
4. Step 4: Add the flour mixture to the wet ingredients. Mix at low speed for 30 seconds until the dough sticks to the paddle. Do not over mix.
5. Step 5: Roll out the dough between two sheets 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 the oven to 350°F (175°C).
8. Step 8: Use cookie cutters to cut out desired shapes from the chilled dough.
9. Step 9: Bake cookies for 8-12 minutes or until the centers are set but still soft.
10. Step 10: Allow cookies to cool completely on a wire rack before serving or storing.

Tips & Variations

• Measure flour using a kitchen scale for best accuracy to avoid dry cookies. If you don’t have a scale, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife.
• Scrape the bowl down several times while mixing to ensure all ingredients are fully incorporated and avoid lumps of butter or flour.
• This dough freezes well—wrap tightly and freeze after rolling out. It defrosts quickly and is ready to cut and bake whenever you want fresh cookies.
• Adjust dough thickness based on preference: thinner cookies bake faster and are crisper, thicker cookies are softer and chewier. Modify baking times accordingly.
• If you only have salted butter, reduce added salt to 1/4 tsp unless you prefer a saltier chocolate flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cooled cookies in a sealed container for up to 3 months. Reheat frozen cookies gently in a warm oven or microwave for a few seconds to regain 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; however, Dutch processed cocoa powder gives a smoother, less bitter chocolate flavor and darker color. The texture and taste may vary slightly with regular cocoa.

How do I prevent my cookies from spreading too much?

Chilling the dough thoroughly before cutting and baking helps prevent spreading. Also, using the correct flour amount and not over mixing the dough will help the cookies hold their shape.

Chocolate Sugar Cookies Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

These rich and tender Chocolate Sugar Cookies combine the deep flavor of Dutch-processed cocoa with a soft, slightly chewy texture. Perfectly rolled and chilled for easy cutting and baking, they hold their shape well, making them ideal for any occasion where you want beautifully formed, deliciously chocolatey cookies.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 8-12 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 24 cookies (depending on cookie size) 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 Dutch-processed cocoa powder

Wet Ingredients

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

Instructions

1. Mix Dry Ingredients: Sift the flour, corn starch, cocoa powder, and salt into a large bowl, then whisk together until well combined to ensure an even distribution of ingredients.
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 butter and sugar are fully incorporated, taking care not to over mix to maintain texture.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Mix briefly and scrape down the sides of the bowl to ensure all ingredients are blended evenly.
4. Combine Dry and Wet Mixtures: Add the dry flour mixture to the bowl in batches. Mix on low speed for about 30 seconds until the dough sticks to the paddle. Avoid over mixing to prevent tough cookies.
5. Roll the Dough: Place the dough between two pieces of parchment paper and roll it out evenly to about 1/4 inch thickness, though thickness can be adjusted based on preference.
6. Chill the Dough: Transfer the rolled dough to a baking sheet and refrigerate for 1 hour to firm up, which helps the cookies hold their shape while baking.
7. Preheat Oven: Set your oven to 350°F (175°C) to get ready for baking your cookies.
8. Cut Cookie Shapes: Remove the chilled dough from the fridge and use your desired cookie cutter shapes to cut out cookies, placing them on a baking sheet.
9. Bake: Bake the cookies for 8 to 12 minutes, or until the centers are set but the edges are still soft. Baking times can vary depending on cookie thickness.
10. Cool: Allow the cookies to cool completely on the baking sheet to firm up before transferring to a wire rack or serving.

Notes

• Measure flour carefully using a scale to avoid adding too much, or fluff flour with a spoon, spoon into a measuring cup, and level with a knife.
• Scrape the mixing bowl several times during mixing to ensure all ingredients are fully incorporated and to avoid uneven texture.
• This dough freezes well. Freeze after rolling out with parchment paper for quick thawing and on-demand cookies. Wrap tightly before freezing to prevent freezer burn.
• Adjust cookie thickness as desired; rolling thinner requires shorter baking time, thicker cookies need longer baking.
• If using salted butter instead of unsalted, reduce added salt to 1/4 tsp unless you prefer a saltier chocolate flavor, then keep full salt amount.

Keywords: Chocolate sugar cookies, cocoa cookies, soft chocolate cookies, dessert cookies, holiday cookies, chocolate treats