Laura Walton

Chocolate Sugar Cookies

Before I give you a recipe, I have an announcement: new baking classes for August, September, and October 2024 are up on the In-Person Classes page. Huzzah! Sign up today and get in on some baking, decorating, youth classes, and more. End shameless plug.

In a season chock full of fruit and fun this year, I’m going to give you a recipe for chocolate sugar cookies.

Why?

While I love a good fruit pie, cake, or scone, sometimes I just want a good cookie while I enjoy the warm weather. These cookies hold up well in this summer’s hot temperatures, and they’re just delightful – perfectly crisp outside, with a delightfully chewy center. They also take exceptionally well to flavor variations, so feel free to play with the dough once you’ve got it down.

If you choose to make mega versions of these cookies, note that the baking time may be slightly longer. Otherwise, go forth and make some danged tasty treats!

Chocolate Sugar Cookies

  • Servings: 12-16 cookies
  • Print

A perfectly chewy-crisp chocolate cookie that takes well to variations and drizzles.

you will need:

  • 2 c all-purpose flour
  • ½ c natural cocoa powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 1 c unsalted butter, softened (but not too soft)
  • 1 ¾ c granulated sugar, plus ¼ c for rolling (optional)
  • 2 medium or large eggs
  • 2 tsp vanilla extract

Directions

  1. Preheat the oven to 350 degrees F. Line two heavy-bottomed baking sheets with Silpats or parchment paper.
  2. In a medium bowl, combine your dry ingredients: flour, cocoa, baking soda, and salt. Set aside.
  3. In a large bowl or bowl of a stand mixer with paddle attachment, beat the butter until creamy, about 1 minute (or 2 minutes by hand with a wooden spoon). Add granulated sugar and beat until light and fluffy, about 2-3 minutes. Add eggs and vanilla, and beat until combined. Add the flour mixture and beat until just combined.
  4. Place about ¼ c granulated sugar in a small bowl. Form the cookie dough into 2 tablespoon-sized balls. (If you want mega cookies, use a ¼ c muffin scoop for each dough ball, and adjust your baking time 2-3 minutes longer.) Roll each ball in the sugar and place dough balls on your lined pan, at least 2 inches apart.
  5. Bake at 350 degrees for about 12-14 minutes, rotating the pans halfway through baking and tapping the pans once or twice against the oven racks to flatten. (Bake shorter for chewier cookies, and longer for crispier cookies.) Transfer the sheet to a wire rack to cool for about 5-10 minutes, then transfer cookies to wire racks to cool completely before storing.

variations:

  1. Chocolate Mint Cookies: Add 1 tsp mint or peppermint extract to the dough in Step 3.
  2. Chocolate Orange Cookies: Add 2 tsp orange zest to dough in Step 3, and add 1 tsp orange zest to coating sugar. For extra fun, add 1 tsp orange extract to dough, as well.
  3. Chocolate Peppermint Drizzle Cookies: Add 1 tsp peppermint extract to dough in Step 3. Omit sugar coating. When cookies are completely cooled, drizzle with 4 oz melted white chocolate and, while the chocolate is still wet, sprinkle with crushed candy canes or peppermint candies. Allow to dry at room temperature for best results before storage.
  4. Chocolate Drizzle Cookies: Omit sugar coating. When cookies are completely cooled, drizzle 4 oz melted (preferably tempered) dark or milk chocolate. Allow to dry at room temperature for best results before storage.

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