If you’re a fan of classic sugar cookies, prepare to fall in love with their chocolatey cousin! These Chocolate Sugar Cookies are everything a cookie should be—crispy on the edges, soft and fudgy in the middle, and loaded with rich cocoa flavor. They’re simple to make, need no chill time, and stay chewy for days. Whether you enjoy them plain, dusted with sugar, or dipped in chocolate with festive sprinkles, these cookies are a must-bake for any chocolate lover.
Why You’ll Love These Cookies
These cookies take the nostalgic sugar cookie to the next level. Here’s why they’re irresistible:
- Perfect texture: Slightly crisp on the outside with soft, fudgy centers.
- Bold chocolate flavor: A mix of cocoa powder and brown sugar makes them extra rich.
- Quick and easy: No chilling required—ready in under 30 minutes!
- Stays fresh for days: These cookies keep their soft texture for several days, making them perfect for gifting or make-ahead treats.
Ingredients You’ll Need
These cookies come together with simple pantry staples:
- Butter: Unsalted and softened for the perfect creamed texture.
- Sugars: A combination of dark brown sugar for moisture and flavor, and granulated sugar for sweetness and that sugar-crusted edge.
- Egg: Helps bind the dough and gives structure.
- Molasses: A secret ingredient for crackly tops—don’t skip it!
- Cocoa Powder: Use unsweetened or Dutch-process. Hershey’s Special Dark gives a deep, fudgy flavor.
- Flour: All-purpose flour works perfectly; measure carefully for the right texture.
- Baking Soda & Salt: For lift and flavor balance.
- Granulated Sugar (for rolling): Gives that signature crunchy edge.
- Optional Chocolate Coating: Melted dark or semi-sweet chocolate with sprinkles or chopped nuts for decoration.
Step-by-Step Instructions
1. Make the Dough
- Cream Butter & Sugar: In a mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Mix in the egg, vanilla, and molasses until smooth, scraping down the bowl as needed.
- Combine Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the butter mixture and mix until just combined—don’t overmix!
2. Shape & Roll
- Scoop the dough into 2-ounce balls (about 1.8–2.0 oz each for best texture).
- Roll each ball in granulated sugar to coat.
- Place on a parchment-lined baking sheet, spacing 2-3 inches apart, and gently press the tops to slightly flatten. Sprinkle with extra sugar.
3. Bake to Perfection
- Bake at 325°F for 10–11 minutes.
- The edges should look set, and the centers should be puffed and crackly.
- Let cookies cool on the sheet for 10 minutes—they’ll firm up into soft, fudgy perfection.
Optional: Chocolate Dip
Take your cookies to the next level:
- Melt 1 cup of dark chocolate chips with 1 tsp coconut or vegetable oil until smooth.
- Dip half of each cooled cookie and let the excess drip off.
- Decorate with sprinkles or chopped nuts and let set at room temperature for about 1 hour.
Tips for the Best Cookies
- Bigger is better: Larger cookies bake more evenly and have the perfect soft center.
- Sugar roll = crackly tops: Rolling in sugar before baking helps create that signature texture.
- Don’t overbake: Remove the cookies while the centers are slightly soft—they’ll firm up as they cool.
- Add extra chocolate: Dunk in melted chocolate or make ice cream sandwiches for an indulgent treat.
Storage
- Room Temperature: Store tightly covered for up to 4 days.
- Freezer-Friendly: Wrap cooled cookies in plastic wrap and freeze for up to 3 months. Reheat in a 300°F oven for 5–8 minutes for a fresh-baked taste.
Chocolate Sugar Cookies Recipe
Yield: 12–14 cookies | Prep Time: 10 mins | Cook Time: 10 mins | Total: 20 mins
Ingredients:
- ¾ cup unsalted butter, room temperature
- ¾ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp molasses
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder (sifted)
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup granulated sugar, for rolling
- Optional: 1 cup dark chocolate + 1 tsp coconut oil (for dipping)
Instructions:
- Preheat oven to 325°F and line baking sheets with parchment.
- Cream butter and sugars until fluffy. Mix in egg, vanilla, and molasses.
- Whisk flour, cocoa, baking soda, and salt. Gradually add to wet mixture.
- Scoop dough into 2-ounce balls, roll in sugar, and place 2–3 inches apart.
- Gently press the tops and bake 10–11 minutes. Cool 10 minutes on the sheet.
- (Optional) Dip cooled cookies in melted chocolate and decorate.
Enjoy these rich, chewy, and utterly irresistible chocolate sugar cookies