Easy recipe for soft and chewy chocolate sugar cookies that are easy to whip up with ingredients that you most likely already have in your cupboard.
I found this recipe for chocolate sugar cookies in the “Vanilla Bean Baking Book”, by Sarah Kieffer. I had never combined chocolate with sugar cookies before. No surprise here, but I love it, and the family did too.
The original recipe calls for using natural (unsweetened) cocoa or mixing half sweetened, half unsweetened. I prefer the full natural version as the cookies are sweet enough with rolling the dough in sugar. These are soft chocolate sugar cookies with a subtle chocolate taste and are delicious with a warm cup of tea.
These chocolate sugar cookies are easy to whip up with ingredients that you most likely already have on hand. You can add extra flavoring if you’d like such as cardamon. So far, we have stuck with the basic chocolate flavor and have been very happy. The kids request this recipe quite a bit over more complicated, sticky and gooey type cookies.
- We prefer using natural cocoa instead of adding sweet cocoa as well.
- I make the cookies smaller than the original recipe does, so there’s more cookies to go around. I roll about 2-3T of dough for each cookie. I usually have about 12 cookies to a pan.
- Do not overcook. Part of the deliciousness of these cookies is how soft and fluffy the turn out. Add the light dusting of sugar, and oh my goodness, so yummy.
I first made this recipe about 6 months ago, and am finally posting about it. I’ve made the recipe about 5 times during that time period. Needless to say, I am now a fan of chocolate drop sugar cookies and am so glad I found this recipe.
School starts next week for my three kiddos and these will be perfect treats to include in the lunch sack.
If you enjoy these cookies, you might like these too:
Chocolate Sugar Cookies
- 1¾ cups all-purpose flour
- ½ cup natural cocoa powder or a combination cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1¾ cups sugar plus 1 cup for rolling the cookie dough balls in
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cardamom optional
- Place the oven rack to the middle position.
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, cocoa powder (I prefer natural cocoa rather than sweetened), baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth.
- Add the 1¾ cups sugar and beat on medium until light and fluffy. This should take about 2-3 minutes to arrive at the "fluffy" light yellow look.
- Add the egg and vanilla and beat on medium until combined.
- Add the flour mixture and beat on low until just combined.
- Place the remaining 1 cup sugar in a medium bowl. Stir in cardamom, if desired.
- Form the cookies into balls. The original recipe recommends about 1/3 cup dough for each cookie. I made mine smaller (about 2T).
- Roll each ball in the sugar and place cookies on each prepared sheet pan. Bake one sheet at a time 11 to 14 minutes, until the edges have set and the centers are puffed and starting to crackle. I cooked mine for about 11 minutes. Mine were smaller than the recipe called for though, so cooking time was on the shorter side.
- Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.
Adapted slightly from "The Vanilla Bean Baking Book", by Sarah Kieffer.