I didn’t think sugar cookies could get any better, until I added chocolate to them. These chocolate sugar cookies literally have it all. They’re buttery, sweet, chewy, crispy, AND most importantly, chocolatey!
A New & Improved Sugar Cookie
Are you a sugar cookie lover? What about a chocolate lover? How about a chocolate sugar cookie lover? Never tried one? Well friends, I’m about to make your day.
I’ve been crazy busy trying to get Hannah graduated from high school and all set up to head off to college in a few months, but I’ve also been brainstorming cookies and playing around with some new and fun recipes.
I was so excited about these chocolate sugar cookies; I couldn’t wait to get them posted for you. Honestly, they’re that good.
The Details About These Chocolate Sugar Cookies
One of my favorite qualities in a sugar cookie is softness – not necessarily gooey, but a soft center with a perfectly crispy edge. These chocolate sugar cookies have both.
They’re substantial when you bite into them, but ultimately they’re a very soft, chewy cookie. The texture is ah-mazing!
A Note About Cocoa Powder
You can use any unsweetened Dutch processed cocoa powder you prefer. For this recipe, I used the Dutch Processed Organic Baking Cocoa from Costco. I really like the rich brown color and deep flavor it has.
But, what is Dutch processed you ask? Well, to briefly summarize, Dutch-process cocoa is treated to reduce the acidity, since natural cocoa powder is very acidic. The result is a smooth, rich cocoa that is darker in color, less bitter, and not as sharp tasting.
Dutch processed cocoa powder is usually found in recipes using baking powder and natural cocoa powder is usually found in recipes using baking soda. For more information about cocoa powders, read this article, it’s very helpful.
How to Make This Recipe
- In a large bowl, cream the butter and sugar together with an electric mixer on medium speed for 2 minutes, until it’s smooth and fluffy.
- Beat in the egg and vanilla extract and continue mixing for another minute.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
- Add the flour mixture to the wet ingredients and mix with an electric mixer for just a minute. Then, using a rubber spatula, finish mixing the flour until just combined. Avoid over-mixing the dough.
- Using a 3 TBS cookie scoop, scoop the dough and drop it onto lined baking sheets.
- Generously sprinkle the tops of each cookie with sugar.
- Bake for 10-ish minutes, cool, and devour!
TOOLS YOU’LL NEED
Things to Remember When Baking These Cookies
- The type of cocoa powder you use matters. If you don’t have Dutch processed cocoa powder on hand and want to substitute a natural cocoa powder, you’ll need to use 1/2 tsp baking soda instead of the 1 tsp baking powder.
- Using a cookie scoop will really help with getting the correct portion. You can find my favorite one here.
- These are drop cookies, so you don’t have roll them into a ball with your hands or anything, just scoop, sprinkle with sugar, and bake. So easy.
- Oddly, this recipe makes 13 (3 TBS scoop size) cookies, but since I usually eat the equivalent of at least one cookie, I like to say it makes a nice round 12 cookies. 😁
- It’s easy to over-bake these cookies because of their dark brown color, so keep a close eye on them at the end of baking. They will crack open and puff up slightly when they’re done.
- Let the cookies cool on the baking sheet for a few minutes prior to transferring them to a wire rack to cool completely. The tops of the cookies will fall during the cooling process.
New, Christmas Edition!
If you’re looking for a chocolate and peppermint sugar cookie for the holidays, I have two very easy suggestions to make this recipe festive.
- In addition to the vanilla extract, add 1/2 tsp peppermint extract to the dough before baking. Then, immediately when the cookies come out of the oven, sprinkle finely crushed candy canes (about 3 regular size candy canes) or crushed peppermint candies on top of the cookies. Let the cookies cool for a minute or two on the cookie sheet before transferring to a wire rack to cool completely. Store as directed below.
- Instead of sprinkling the cookies with sugar, use this frosting recipe and prepare as directed, but instead of the almond extract, add 1/2 tsp peppermint extract. Frost cookies as usual and then sprinkle with crushed candy canes or crushed peppermint candies. Let frosting harden for a few hours, carefully store in an airtight container or freeze cookies.
Questions About This Recipe
I think you’ll find that these chocolate sugar cookies are completely scrumptious and I’m pretty sure that after you try these cookies for yourself, you’ll add them to your usual cookie baking repertoire just like I did.
It’s really nice to have another easy sugar cookie recipe to whip up, especially a chocolate one. Enjoy, my friends.
Chocolate Sugar Cookies
- 1/2 cup butter, unsalted ((room temperature))
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup flour
- 1/2 cup Dutch processed cocoa powder, unsweetened ((see notes for substituting regular cocoa powder instead of Dutch processed))
- 1 tsp baking powder
- 1/2 tsp sea salt
- Extra sugar for sprinkling
See above for the Christmas chocolate and peppermint edition!
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium bowl, cream butter and sugar together with an electric mixer on medium speed for about 2 minutes, until smooth and light colored.1/2 cup butter, unsalted, 1 cup sugar
- Add egg and vanilla extract and continue mixing for another minute.1 egg, 1 tsp vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.1 tsp baking powder, 1/2 cup Dutch processed cocoa powder, unsweetened, 1 cup flour, 1/2 tsp sea salt
- Add flour mixture, half at a time and mix with a rubber spatula until just combined.
- Using a 3 TBS cookie scoop, scoop dough and place 2 inches apart on the cookie sheet.
- Sprinkle the tops of each cookie with sugar.
- Bake for 10 minutes, rotating the pan halfway through.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container for up to a week or freeze for up to 3 months.