If you’re looking for a cookie that satisfies both a sugar craving and a deep chocolate desire, these Chocolate Sugar Cookies are the answer. They bake up with lightly crispy edges, chewy centers, and a bold chocolate flavor that’s perfect for every season and occasion.
Whether you’re making a batch for a holiday cookie platter, packing them into a lunchbox, or dipping them in melted chocolate for a fancy dessert tray, these cookies never disappoint. Plus, there’s no chill time needed—so they’re ready in under 30 minutes!
Why You’ll Love This Recipe
- Deep chocolate flavor with a touch of molasses
- Soft, fudgy texture in the center with crisp edges
- Easy, no-chill dough
- Perfect for dipping in chocolate or decorating
- Great for holidays, cookie swaps, and everyday treats
Ingredients (Makes 12 Large Cookies)
For the Cookies:
- 3/4 cup (170g) unsalted butter, room temperature
- 3/4 cup (150g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp molasses
- 2 cups (250g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder (such as Hershey’s Special Dark)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup (66g) granulated sugar, for rolling
For the Chocolate Coating (Optional):
- 1 cup dark or semi-sweet chocolate chips
- 1 tsp coconut or vegetable oil
Instructions
Step 1: Prep the Oven and Baking Sheets
Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and set aside.
Step 2: Cream the Butter and Sugars
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
Step 3: Add the Wet Ingredients
Mix in the egg and vanilla extract until combined. Then, mix in the molasses on low speed. Scrape down the bowl again to ensure everything is well incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Mix the Doug
Add the dry ingredients to the wet in three additions, mixing until just combined. To avoid cocoa powder dust, cover the mixer bowl with a towel as you mix. Use a spatula to scrape down the sides and make sure no streaks of flour remain.
Step 6: Roll the Dough
Using a large cookie scoop (about 2 oz per cookie), scoop the dough and roll each portion into a smooth ball. Roll each dough ball in granulated sugar to coat generously. Place on the prepared baking sheets 2–3 inches apart.
Gently press down the tops of the cookies using the bottom of a glass or your palm. Do not flatten completely—just a gentle press will do. Sprinkle a bit of extra sugar on top if desired.
Step 7: Bake
Bake the cookies in the center rack of the oven for 10–11 minutes. The edges should be set and the tops should show classic sugar cookie cracks. Do not overbake—slightly underbaking gives that perfect fudgy center.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Dip in Chocolate (Optional)
Once the cookies are fully cooled, melt chocolate chips with oil in 30-second bursts in the microwave until smooth. Dip one half of each cookie into the melted chocolate and let excess drip off. Place on a wire rack and allow chocolate to set (about 1 hour at room temperature).
Decorate with sprinkles, sea salt, or chopped nuts while the chocolate is still wet for added flair.
Tips for Success
- Use dark cocoa powder for a richer flavor and dramatic look.
- Room temperature butter and eggs ensure smooth mixing and better texture.
- Do not overbake—cookies will continue to firm up as they cool.
- Dipping in chocolate is optional but makes them extra impressive for holidays or gifting.
Storage and Freezing
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months. Thaw at room temp.
- Dough balls can also be frozen—just thaw slightly and roll in sugar before baking.
Variations
- Add 1/2 tsp espresso powder for a mocha twist.
- Swap chocolate chips for white chocolate or peppermint bark in the coating.
- Press a chocolate kiss into the center after baking for a chocolate blossom cookie.
Final Thoughts
These Chocolate Sugar Cookies are a fantastic addition to your baking lineup. With their chewy centers, crisp edges, and rich cocoa flavor, they’re a simple pleasure that feels fancy—especially with a dip in glossy melted chocolate.
Whether you make them plain or dressed up, one thing’s for sure: they’ll disappear fast.
Chocolate Sugar Cookies
Ingredients
For the Cookies:
- 3/4 cup 170g unsalted butter, room temperature
- 3/4 cup 150g packed dark brown sugar
- 1/4 cup 50g granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tbsp molasses
- 2 cups 250g all-purpose flour
- 1/2 cup 45g unsweetened cocoa powder (such as Hershey’s Special Dark)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup 66g granulated sugar, for rolling
For the Chocolate Coating (Optional):
- 1 cup dark or semi-sweet chocolate chips
- 1 tsp coconut or vegetable oil
Instructions
Step 1: Prep the Oven and Baking Sheets
- Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and set aside.
Step 2: Cream the Butter and Sugars
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
Step 3: Add the Wet Ingredients
- Mix in the egg and vanilla extract until combined. Then, mix in the molasses on low speed. Scrape down the bowl again to ensure everything is well incorporated.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Mix the Dough
- Add the dry ingredients to the wet in three additions, mixing until just combined. To avoid cocoa powder dust, cover the mixer bowl with a towel as you mix. Use a spatula to scrape down the sides and make sure no streaks of flour remain.
Step 6: Roll the Dough
- Using a large cookie scoop (about 2 oz per cookie), scoop the dough and roll each portion into a smooth ball. Roll each dough ball in granulated sugar to coat generously. Place on the prepared baking sheets 2–3 inches apart.
- Gently press down the tops of the cookies using the bottom of a glass or your palm. Do not flatten completely—just a gentle press will do. Sprinkle a bit of extra sugar on top if desired.
Step 7: Bake
- Bake the cookies in the center rack of the oven for 10–11 minutes. The edges should be set and the tops should show classic sugar cookie cracks. Do not overbake—slightly underbaking gives that perfect fudgy center.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Dip in Chocolate (Optional)
- Once the cookies are fully cooled, melt chocolate chips with oil in 30-second bursts in the microwave until smooth. Dip one half of each cookie into the melted chocolate and let excess drip off. Place on a wire rack and allow chocolate to set (about 1 hour at room temperature).
- Decorate with sprinkles, sea salt, or chopped nuts while the chocolate is still wet for added flair.
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