Chocolate sugar cookies are a delightful twist on the classic sugar cookie, combining the rich, indulgent flavor of chocolate with the sweet, buttery goodness we all know and love. These cookies have a fascinating history, as sugar cookies date back to the 1700s, while chocolate was introduced to the baking scene much later. The marriage of these two beloved ingredients has created a treat that is not only delicious but also versatile, perfect for any occasion—from holiday gatherings to casual afternoon snacks.
What I adore about chocolate sugar cookies is their perfect balance of taste and texture. The soft, chewy center paired with a slightly crisp edge makes each bite a heavenly experience. Plus, they are incredibly easy to make, allowing you to whip up a batch in no time. Whether you enjoy them with a glass of milk or as a sweet treat to share with friends, chocolate sugar cookies are sure to bring smiles and satisfaction to everyone who tries them. Join me as we dive into this delightful recipe that will surely become a favorite in your home!
Ingredients:
- 2 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Preparing the Dough
Let’s get started on these delicious chocolate sugar cookies! First, we need to prepare our dough. Follow these steps:
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This will ensure that all the dry ingredients are well combined and will help prevent any lumps in our dough.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the butter, making our cookies tender.
- Add the large egg and vanilla extract to the butter-sugar mixture. Continue to beat until everything is well combined, about 1 minute. The mixture should be smooth and creamy.
- Gradually add the dry ingredients to the wet mixture. I like to do this in three parts, mixing on low speed until just combined after each addition. Be careful not to overmix, as this can lead to tough cookies.
- Once the dough comes together, it will be slightly sticky. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the flavors meld and makes it easier to handle when rolling into balls.
Shaping the Cookies
After the dough has chilled, it’s time to shape our cookies!
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Once the dough is chilled, take it out of the refrigerator. Using a cookie scoop or your hands, portion out about 1 tablespoon of dough for each cookie. Roll the dough into a ball between your palms.
- Next, roll each ball in powdered sugar until fully coated. This will give our cookies a lovely, sweet crust once they bake.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. They will spread a little while baking, so give them some room!
Baking the Cookies
Now that our cookies are shaped and ready to go, let’s bake them!
- Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should look set around the edges but still soft in the center. They will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack.
- After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. This step is important to ensure they don’t become soggy.
Storing the Cookies
Now that our cookies are baked and cooled, let’s talk about storage!
- Once completely cooled, you can store the cookies in an airtight container at room temperature. They will stay fresh for up to a week, but I doubt they’ll last that long!
- If you want to keep them longer, you can freeze the cookies. Just place them in a single layer in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months.
- To thaw, simply take them out of the freezer and let them sit at room temperature for about 30 minutes before enjoying.
Variations and Tips
If you want to switch things up a bit, here are some fun variations and tips to enhance your chocolate sugar cookies:
- Add chocolate chips: For an extra chocolatey treat, fold in
Conclusion:
In summary, these Chocolate Sugar Cookies are an absolute must-try for anyone who loves a delightful twist on a classic treat. The rich chocolate flavor combined with the sweet, buttery texture creates a cookie that is simply irresistible. Whether you’re baking for a special occasion, a holiday gathering, or just to satisfy your sweet tooth, these cookies are sure to impress. For serving suggestions, consider pairing these cookies with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them with a glass of cold milk for a nostalgic treat. You can also experiment with variations by adding chocolate chips, nuts, or even a sprinkle of sea salt on top for an extra flavor boost. The possibilities are endless! I encourage you to give this recipe a try and share your experience with friends and family. I’d love to hear how your Chocolate Sugar Cookies turn out and any creative twists you add to the recipe. Happy baking, and may your kitchen be filled with the sweet aroma of chocolate goodness! Print
Chocolate Sugar Cookies: The Ultimate Recipe for Irresistible Treats
- Total Time: 60 minutes
- Yield: 24 cookies 1x
Description
Enjoy these rich and tender Chocolate Sugar Cookies, coated in powdered sugar for a sweet finish. Perfect for satisfying your chocolate cravings, they are ideal for any occasion!
Ingredients
Scale- 2 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the large egg and vanilla extract to the butter-sugar mixture, beating until well combined, about 1 minute.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined. Avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once the dough is chilled, portion out about 1 tablespoon of dough for each cookie and roll into a ball.
- Roll each ball in powdered sugar until fully coated.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.
- Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- Store completely cooled cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a single layer in a freezer-safe container, separated by parchment paper, for up to 3 months.
- To thaw, let sit at room temperature for about 30 minutes.
Notes
- For an extra chocolatey treat, consider folding in chocolate chips before chilling the dough.
- Ensure the butter is softened to room temperature for optimal creaming.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
