These decadent Chocolate Sugar Cookies are supremely soft and chewy! They don’t need to be chilled before baking and they stay soft for days!
Looking for a classic sugar cookie recipe? Try my Soft & Chewy Sugar Cookies recipe.
This quick and easy cookie recipe is an adaptation of my Soft and Chewy Sugar Cookies. I wanted these cookies to have the same amazing texture with a chocolatey twist. So, I made a few tweaks to the recipe to bring you these fudgy and delicious chocolate cookies!
I made several changes to my classic sugar cookie recipe to create these chewy chocolate cookies. Here’s how I did it:
- Added some cocoa powder
- Reduced the amount of all-purpose flour to compensate for the cocoa.
- Reduced the amount of baking powder because baking soda is the way to go for chocolate treats. It gives a richer flavor and a better texture.
- Removed the brown sugar.
- Added an extra egg to make them ultra tender and chewy.
I didn’t want these to end up being really cakey and they turned out just right. Dense, not cakey, and chewy. I’m so totally in love with these chocolate cookies, it’s hard to stop eating them! They’re like a fudgy brownie in cookie form.
You won’t need any fancy ingredients to make these cookies. Here’s what goes into them:
- All-Purpose Flour
- Natural Unsweetened Cocoa Powder
- Baking Soda
- Baking Powder
- Unsalted Butter: Bring your butter to room temperature. You should be able to make an imprint on the butter with your finger, but it shouldn’t be so warm that your finger slides through.
- Granulated Sugar
- Vanilla Extract
- Prepare for Baking: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set them aside.
- Combine Dry Ingredients: Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set it aside.
- Cream Butter & Sugar: Cream the butter and sugar together in a large mixer bowl on medium speed until the mixture is light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add Eggs & Vanilla: Add the eggs one at a time and mix until well combined after each addition. Then, add the vanilla extract and mix until well combined.
- Combine Wet & Dry Ingredients: Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix it. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Form Dough Balls: Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll each one into a ball, then roll them in the additional sugar to coat, if desired. Set the balls on the baking sheet. Press down on the tops of the balls just a bit (I used the bottom of a glass to do this).
- Bake: Bake the cookies for 7-8 minutes. Don’t overbake them. The cookies will be a little puffy when you take them out of the oven, but they’ll fall a bit as they cool.
- Let Cool: Remove your cookies from the oven and allow them to cool on the baking sheets for 4-5 minutes before transferring them to a wire rack to cool completely.
- Measure Flour Accurately: The best way to measure your flour is by weighing it with a food scale. But if you don’t have one, give your flour a stir, then scoop it out with a measuring scoop and level it. Do not pack it into the measuring cup.
- Cream Butter & Sugar Well: Don’t stop creaming your butter and sugar until the mixture lightens in color. It should be nice and fluffy.
- Don’t Over-Mix: If you over-mix your dough, the cookies may end up tough. Once the dough is smooth, you’re good to start forming your cookies.
- Don’t Over-Bake: Don’t be tempted to leave your cookies in the oven for too long or they’ll be firm, rather than soft. They’ll be puffed up, but that’s okay – they’ll flatten out as they cool.
Store your chocolate sugar cookies in an airtight container or a sealed plastic bag with all the air squeezed out. They’ll last for 3-4 days at room temperature and about a week in the fridge. To make them last longer, you can store them in the freezer between layers of parchment paper for up to 3 months!
Double Chocolate Cookie Sandwiches
Chocolate Crinkle Cookies
Grandfather’s Favorite Iced Chocolate Cookies
Baileys Chocolate Cookies
Peppermint Chocolate Thumbprint Cookies
Double Chocolate Chunk Cookies
- Prep Time: 15
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 30
- Category: Dessert
- Method: Oven
- Cuisine: American
These decadent Chocolate Sugar Cookies are supremely soft and chewy! If you’re a fan of rich chocolate desserts, you have to give these cocoa cookies a try.
- 1 3/4 cups (228g) all-purpose flour
- 3/4 cup (85g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 1/2 cups (310g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sugar (additional for rolling)
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add the eggs one at a time and mix until well combined after each addition.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit (I used the bottom of a glass)
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Be sure to measure the flour accurately. The best way is by weight with a food scale, but if you don’t have one, give your flour a stir, then scoop it out with a measuring scoop. Do not pack it into the measuring cup.
- Serving Size:
- Calories: 136
- Sugar: 11.7 g
- Sodium: 87.1 mg
- Fat: 6.8 g
- Carbohydrates: 18.6 g
- Protein: 1.7 g
- Cholesterol: 28.7 mg
Keywords: chocolate sugar cookies, chocolate cookies, chocolate cookies recipe, cocoa cookies, chewy chocolate cookies, easy chocolate cookies
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I made these today, and absolutely delicious- followed recipe to a “t”! Thank you so much for sharing and making delicious desserts! I also follow your personal blog and it is inspirining!
Thank you so much! I’m glad you enjoy everything!
Mom suffers from dementia. Making these together makes a bad day so much better. Thank you for sharing and making a rough time a whole lot sweeter.
Im so glad you can enjoy them together!
Amazing recipe. Wanted something a tad different. Hubby said these are phenomenal!
I’m so glad they were a hit!
Will this recipe work for rolling out and using cookie cutters?
No, you’ll want a cut out cookie recipe. Unfortunately, I don’t have a chocolate one at the moment, but I’m working on it.
Best chocolate cookie ever!Husband devoured 😀
So glad to hear that!
These are fabulous cookies and we will make them over and over! So so good!
I’m so glad you enjoyed them!
I want to make these cookies as part of my Christmas Cookies. They look really tasty. I also want to tell you that I love the way you have set up the recipes to print. All the best to you.
Awesome, thank you! I hope you enjoy the cookies!