Chocolate Sugar Cookies
These Chocolate Sugar Cookies are soft, chewy, and packed with rich cocoa flavor. Rolled in sparkling sugar before baking, they offer a delightful crisp outside with a tender, fudgy center. Perfect for holidays, parties, or anytime you crave a simple yet indulgent treat. Easy to make with pantry staples and adaptable for creative twists!
Equipment
- Hand or stand mixer
- Mixing bowls
- Measuring cups and spoons or kitchen scale
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (1 tablespoon size)
- Wire cooling racks
Ingredients
(Note: Ingredient list here for quick reference, avoid repeating inside instructions)
- Unsalted butter, room temperature
- Granulated sugar
- Large egg
- Pure vanilla extract
- All-purpose flour
- Dutch-process cocoa powder
- Baking powder or baking soda
- Salt
- Optional: espresso powder, chocolate chunks, sea salt, peppermint, spices
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or mats.
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Sift together flour, cocoa powder, leavening, and salt.
- Gradually add dry ingredients to wet; mix until just combined.
- Scoop dough (1 tbsp), roll in granulated sugar, place on sheets spaced 2 inches apart.
- Chill dough balls 30 minutes if desired.
- Bake 8–10 minutes until edges are set but centers slightly soft.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
- Chilling dough enhances flavor and prevents spreading—don’t skip if you can!
- Use Dutch-process cocoa for richer, smoother chocolate flavor.
- For gluten-free version, substitute with a 1:1 gluten-free flour blend.
- Try rolling dough in sanding sugar for extra sparkle.
- Store airtight at room temp up to 5 days or freeze dough for later baking.