Soft & Chewy Chocolate Sugar Cookies

If you love sugar cookies, these chocolate sugar cookies are a fun twist that you’ll want to bake again and again. They’re soft, rich, and a little bit fancy without being fussy. Whether you enjoy them plain or dress them up with add-ins, they’re sure to be a new favorite in your cookie rotation.

When I think of sugar cookies, I usually picture something sweet and simple, definitely a treat for kids. But these chocolate sugar cookies surprised me! Thanks to the rich Dutch cocoa and a hint of espresso, the chocolate flavor is intense. You might expect this to be more of an adult cookie. Yet, my kids absolutely love them. I use instant decaf for the little ones so they get all the flavor without the caffeine. Soft, slightly crackly on top, and packed with chocolate goodness, these cookies are a perfect snack or dessert for the whole family.

Why You’ll Love These Chocolate Sugar Cookies

1. Rich chocolate flavor with depth from Dutch cocoa and espresso, giving it a slightly “grown-up” taste while still being kid-friendly.
2. Soft, chewy texture that’s perfect for snacking or dunking in milk.
3. Easy to make at home—simple ingredients, no complicated techniques.
4. Family-approved—kids and adults alike will love the combination of chocolatey richness and classic sugar cookie sweetness.

Ingredients & Substitutions

1. All-purpose flour – Provides structure to the cookies.
   • Substitution: You can use a 1:1 gluten-free flour blend, though the texture may be slightly different and I haven’t personally tried this myself.
2. Dutch cocoa powder – Gives a deep chocolate flavor.
   • Substitution: Natural cocoa powder works too, but I find it a bit less “chocolatey”
3. Instant espresso powder – Intensifies the chocolate flavor.
   • Substitution: Use decaf instant espresso for kids or leave it out if you prefer a milder chocolate taste.
4. Salt – Balances sweetness and enhances flavor.
   • Substitution: Fine sea salt or table salt works here
5. Baking soda – Helps cookies rise and creates the crackled top.
   • Substitution: I don’t recommend substituting with another leavening agent here.
6. Unsalted butter – Adds richness and tenderness.
   • Substitution: Salted butter is fine—reduce added salt slightly. I haven’t tried using vegan butter or margarine.
7. Sugar – Sweetens the cookies and adds texture if you roll the dough in a sugar before baking.
   • Substitution: You can use regular granulated sugar or finer-texture sugar like caster sugar
8. Egg – Binds ingredients and provides moisture.
   • Substitution: I don’t recommend any substitution here
9. Vanilla extract – Enhances flavor.
   • Substitution: Almond extract or maple extract works for a subtle twist. My kids love it with almond extract

Tips for Perfect Chocolate Sugar Cookies

1. Chill your dough. This prevents spreading and helps the cookies crackle beautifully and the cookies have a chance to develop more flavor
2. Don’t overmix the dry ingredients. Overmixing can make cookies tough.
3. Don’t overbake. The cookies may look really soft when they are just out of the oven, but they continue to “bake” as they are cooling off

Variations

1. Double Chocolate: Stir in ½ cup chocolate chips for extra fudgy bites.
2. Mocha Cookies: Add an extra ½ tsp espresso for a stronger coffee kick.
3. Spiced Chocolate: Mix in ½ tsp cinnamon or a pinch of cayenne for warmth and depth.
4. Nutty Crunch: Fold in chopped pecans, almonds, or walnuts for texture.

Frequently asked questions

1. Do I absolutely have to chill the dough before baking?
   I highly recommend so because it minimizes spreading and your cookies are thicker and chewier. If you chill the dough long enough, it develops even better flavor!
2. Can I make the dough ahead of time?
   Yes! Wrap the dough well and refrigerate for up to 3 days or freeze for up to 2 months. Let it soften slightly before shaping and baking.
3. Do I have to use espresso powder?
   No, but it enhances the chocolate flavor without making the cookies taste like coffee. If making for kids, you can use decaf or leave it out.
4. Why do my cookies not crack on top?
   Usually, this happens if the dough wasn’t chilled enough or if the oven temperature is off. Make sure to chill and bake in a fully preheated oven.
5. How should I store these cookies?
   Keep them in an airtight container at room temperature for 3 days. They also freeze well for up to 2 months.
6. Can I make smaller cookies?
   Absolutely. Just use 1 Tbsp dough balls and reduce baking time by about 2–3 minutes.
7. Can I make a cut-out chocolate sugar cookie with this recipe?
   No, this recipe is not suitable to be used as cut-out cookies