These Chocolate Sugar Cookies are a really great sugar cookie recipe flavored as chocolate instead of the traditional vanilla sugar cookie.
Chocolate Sugar Cookies
Most people love a good sugar cookie. I really love my amish sugar cookies recipe, my lemon sugar cookies are the best, and if you’re into frosting, you can make my frosted sugar cookies too! But this is the first time trying chocolate sugar cookies. They’re the sugar cookies for chocolate lovers!
🛒 Ingredients needed:
- granulated white sugar
- all purpose flour
- unsweetened cocoa powder
- baking soda, baking powder and salt
- unsalted butter
- dark brown sugar
- vanilla extract
- egg
- egg yolk
✏️ How to Make Chocolate Sugar Cookies:
*The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
- Add the sugar to a shallow dish; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
- In a large bowl, microwave 10 tablespoons of the butter until melted- about 1 minute. Remove from the microwave and stir in the remaining 4 tablespoons of butter until melted. Let the butter stand for 5 minutes.
- Whisk the brown sugar, vanilla and salt into the butter until no lumps remain. Whisk in the egg and the egg yolk until smooth. Stir in the flour mixture until just combined.
- Roll the cookie dough into balls (2 tablespoons per ball). Roll the balls in the sugar and space them evenly on the prepared baking sheets. Use the bottom of a drinking glass to flatten the cookies to 2-inches in diameter. Sprinkle each of the cookies with 1½ teaspoons of the remaining sugar.
- Bake cookies one sheet at a time, until slightly puffy and the edges have begun to set, about 15 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
➡️ Tips and Substitutions:
- Use really good unsweetened cocoa powder for the best results.
- If preferred, you can roll the chocolate cookie dough balls in powdered sugar instead of granulated sugar.
- It will be easier to make the cookies a more uniform size if a cookie scoop is used to scoop out the dough.
★How to Store:
Chocolate sugar cookies may be stored in a sealed container for up to one week. They may also be frozen. Store in a well-sealed container or freezer zip baggie for up to 3 months in the freezer.
❤️ What I Love About This Recipe:
- I love the chocolate change-up in these sugar cookies!
- They are super easy to make. No rolling and cutting needed.
- These are a good cookie to bake, store in the freezer, and tuck into lunchboxes as a surprise sweet treat.
Favorite Chocolate Cookie Recipes:
Chocolate Sugar Cookies
Ingredients
- ⅓ cup granulated white sugar
- 1½ cups + 2 tablespoons all purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 14 tablespoons unsalted butter
- 1¾ cups packed dark brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
Instructions
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or silpat mats.
- Add the sugar to a shallow dish; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
- In a large bowl, microwave 10 tablespoons of the butter until melted- about 1 minute. Remove from the microwave and stir in the remaining 4 tablespoons of butter until melted. Let the butter stand for 5 minutes.
- Whisk the brown sugar, vanilla and salt into the butter until no lumps remain. Whisk in the egg and the egg yolk until smooth. Stir in the flour mixture until just combined.
- Roll the cookie dough into balls (2 tablespoons per ball). Roll the balls in the sugar and space them evenly on the prepared baking sheets. Use the bottom of a drinking glass to flatten the cookies to 2-inches in diameter. Sprinkle each of the cookies with 1½ teaspoons of the remaining sugar.
- Bake cookies one sheet at a time, until slightly puffy and the edges have begun to set, about 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
