Description
Delight in these rich and fudgy Chocolate Sugar Cookies, featuring a perfect balance of cocoa and sweetness. These cookies are chewy on the inside with slightly crisp edges, rolled in sugar for a delightful texture and sparkle. Ideal for an indulgent treat or festive occasion.
Ingredients
Dry Ingredients
- 2¼ cups (270 g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (48 g) Dutch process cocoa powder
Wet Ingredients
- 1 cup (226 g) unsalted butter, mostly melted and cooled
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Optional
- ¼ cup (50 g) sugar for rolling
Instructions
- Melt the butter: Melt the butter in the microwave for about 1 minute until mostly melted but still with some unmelted pieces, then cool it in the fridge for about 20 minutes.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until thoroughly combined. Set aside.
- Combine wet ingredients: In a large bowl, whisk the cooled melted butter with the light brown and granulated sugars until well blended. Add in the egg, egg yolk, and vanilla extract, then whisk until smooth.
- Add cocoa powder: Whisk the Dutch process cocoa powder into the wet mixture until fully incorporated and silky.
- Combine wet and dry: Stir the dry ingredient mixture into the wet ingredients gently until just combined to avoid overmixing. Cover the dough and chill in the refrigerator while preheating oven (can chill overnight for enhanced flavor).
- Preheat oven and prepare sheets: Preheat your oven to 350°F (177°C) for 20-30 minutes to stabilize temperature. Line large baking sheets with parchment paper.
- Shape cookies: Pour the optional rolling sugar into a small bowl. Using a medium cookie scoop (about 2 tablespoons), scoop dough into your palm, roll into a ball, then roll the ball in the sugar to coat. Place cookie balls 3 inches apart on the baking sheet, about 8 per sheet.
- Bake: Bake cookies at 350°F (177°C) for 10-12 minutes, or until edges are set, centers slightly puffed, and some cracks appear on top.
- Cool: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely to room temperature before serving.
Notes
- For best texture, do not overmix the dough once the dry ingredients are combined with the wet.
- Chilling the dough for several hours or overnight enhances flavor and makes cookies easier to shape.
- Using Dutch process cocoa powder gives these cookies a deeper chocolate flavor and darker color.
- The optional sugar rolling step adds a sparkling, sweet crust for added texture and visual appeal.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
