Simple, classic and absolutely delicious – These Chocolate Sugar Cookies are a perfect treat for your cookie jar or holiday season.
Chocolate is one thing that I cannot resist and these Chocolate Sugar Cookies are also one of those things.
WIth a chew inside and a tasty sugar coated outside, you really have the best of two worlds with the perfect flavor balance.
Cookies are one of our favorite things to make in this house, usually the first thing to disappear, but desserts of any kind are always welcome.
We have been making these Chocolate Sugar Cookies for years, and they are a nice twist over your traditional sugar cookie!
These have readily available ingredients and are super easy to throw together, the hardest part is waiting for them to chill so you can bake and eat them!
If you are looking for that perfect cookie recipe that people will fall in love with, then you cannot miss these Chocolate Sugar Cookies.
Some of our other favorite cookie recipes that we have on our site include: M&M Chocolate Chip Cookies, Potato Chip Cookies and Easy Peanut Butter Cookies.
WHY THIS RECIPE WORKS:
- Soft with a little crunch they are the perfect texture.
- The flavor is amazing, not to overpowering with the perfect balance.
- The sugar on the outside give them just that little extra sweetness.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Cocoa powder
Baking soda
Baking powder
Salt
Unsalted butter
Granulated sugar
Egg
Whole milk
Vanilla extract
Sparkling decorator’s sugar, for rolling
HOW TO MAKE CHOCOLATE SUGAR COOKIES, STEP BY STEP:
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a handheld mixer, cream together the butter and sugar until smooth, about 2 minutes.
- Add the egg and mix again until smooth.
- Add the milk and vanilla and mix again until smooth.
- Add the dry ingredients into the wet ingredients bowl and mix until just combined.
- Chill the dough for at least 2 hours or up to 2 days.
- When ready to bake the cookies, line 2 baking sheets with parchment paper and preheat the oven to 350 degrees F.
- Pour some decorator’s sugar in a small bowl. Roll the dough into 1 ½ Tablespoon balls, using a cookie scoop if you have that size. Dip one side of the dough ball into the sugar. Place the cookie, sugar side up on your prepared baking sheet until the sheet is full, leaving about 2 inches in between cookies.
- Bake for about 8-11 minutes or until the top is puffed up and the tops look mostly set.
- Remove from oven and let them cool on the cookie sheet for 8-10 minutes before removing to a wire rack to finish cooling.
HOW LONG DO I NEED TO CHILL THE COOKIE DOUGH?
The dough will need to chill for at least 2 hours, the dough itself is stickier than others so chilling makes it easier to roll.
You can chill for longer, but 2 hours at the minimum. If the dough is too hard when removed from the refrigerator just let it sit on the counter for about 15 minutes.
HOW WILL I KNOW WHEN THE COOKIES ARE DONE?
You will want to rely on time for this one, start with the lower time. It’s harder to tell when a chocolate cookie is properly baked because it doesn’t turn golden brown.
Know that these will continue cooking once removed from the oven so don’t overcook them or you’ll get a dry cookie instead of a chewy cookie.
CAN I ADD ANY ADDITIONS TO THESE COOKIES?
If you want to add some additions to these Chocolate Chip Sugar Cookies you absolutely can. Some additions that you can add include:
- Mini Chocolate Chips
- Candy Cane Pieces
- White Chocolate Chips
- Peanut Butter Chips
- Toffee Bits
While I think they are amazing without any additions, you can add what you like if you desire.
DO I HAVE TO ROLL THESE IN DECORATORS SUGAR?
We absolutely love rolling our sugar cookies in decorators sugar, not only does it give a nice texture to the outside, it also gives an added sweetness.
You DO NOT have to do this step, but we absolutely love it and do it with the majority of our sugar cookie recipes.
HOW TO STORE:
These can be stored in an airtight container on the countertop where they will keep for up to 3-4 days.
They can also be frozen, place in a freezer bag or container and they will keep in the freezer for up to 3 months.
To defrost, remove to the countertop until thawed.
TIPS AND TRICKS:
- DO NOT skip chilling your dough, this is essential to how the cookies will durn out.
- Double this batch if you want to have more on hand or save for later.
- These can be frozen, see above on how to do that.
- You do not have to roll in the decorators sugar, but it is highly recommended.
- You can add things to these cookies, see above for some ideas.
- These are great for anytime or around the holidays.
Love a good cookie? Then you absolutely need to make these Chocolate Sugar Cookies, you will not regret it.
If you like this recipe you might also like:
If you’ve tried these CHOCOLATE SUGAR COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- ½ cup cocoa powder
- 1 ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 3 Tablespoons whole milk
- ½ teaspoon vanilla extract
- 1/3 cup sparkling decorator’s sugar for rolling
Instructions
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a handheld mixer, cream together the butter and sugar until smooth, about 2 minutes.
- Add the egg and mix again until smooth.
- Add the milk and vanilla and mix again until smooth.
- Add the dry ingredients into the wet ingredients bowl and mix until just combined.
- Chill the dough for at least 2 hours or up to 2 days.
- When ready to bake the cookies, line 2 baking sheets with parchment paper and preheat the oven to 350 degrees F.
- Pour some decorator’s sugar in a small bowl. Roll the dough into 1 ½ Tablespoon balls, using a cookie scoop if you have that size. Dip one side of the dough ball into the sugar. Place the cookie, sugar side up on your prepared baking sheet until the sheet is full, leaving about 2 inches in between cookies.
- Bake for about 8-11 minutes or until the top is puffed up and the tops look mostly set.
- Remove from oven and let them cool on the cookie sheet for 8-10 minutes before removing to a wire rack to finish cooling.
Notes
- DO NOT skip chilling your dough, this is essential to how the cookies will durn out.
- Double this batch if you want to have more on hand or save for later.
- These can be frozen, see above on how to do that.
- You do not have to roll in the decorators sugar, but it is highly recommended.
- You can add things to these cookies, see above for some ideas.
- These are great for anytime or around the holidays.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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