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Chocolate Sugar Cookies Recipe

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★★★★★

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.

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 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

Find it online: https://liamjayne.com/chocolate-sugar-cookies-recipe/