Soft & Chewy Chocolate Sugar Cookies

Course: Cookies

Cuisine: American

Prep Time: 35

Cook Time: 13

Total Time: 48

Servings: large cookies

Calories: 194kcal

Author: Marvellina

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.

Print Recipe

US Customary - Metric

Ingredients

Cookie dough:

140 g all-purpose flour
25 g Dutch cocoa powder
½ tsp instant espresso or decaf for kids
⅜ tsp salt
⅜ tsp baking soda
113 g unsalted butter softened
100 g sugar plus more for coating cookies
50 g egg room temperature
1 tsp vanilla extract

For coating: (optional)

25 g sugar plus more as needed

Instructions

Cream the butter and sugar:

Beat the butter with a paddle attachment for 1 minute until creamy. Beat in the sugar for another 3 minutes until light and fluffy.

Mix in wet ingredients:

Add the egg and vanilla and beat for 1 more minute.

Incorporate dry ingredients:

Add flour, cocoa, espresso, salt, and baking soda, mixing until just combined.

Chill the dough:

Scrape the sticky dough onto cling wrap, pat into a disc, wrap, and chill in the freezer for at least 30 minutes or 1 hour in the fridge. It can be kept in the fridge for up to 3 days before shaping. By allowing the dough to chill, it also develops even greater flavor and chewier texture

Portion and shape:

Divide the dough into 2 Tbsp (about 45 g) portions and roll into balls. Roll the dough ball into sugar

Bake:

Place on a baking sheet, about 2 inches apart because the cookies will spread some and bake at 350 F (180 C) for conventional oven, for 13 minutes, rotating halfway through for even crackling. For convection oven, lower the temperature by 20 F (15 C).

Cool:

Let the cookies cool on the pan for a few minutes before transferring to a wire rack.

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