Chocolate Sugar Cookies
Soft, fudgy chocolate sugar cookies with crisp edges and deep cocoa flavor. Perfect for any occasion.
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.