Chocolate Sugar Cookies

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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. 

Easy Chocolate Sugar Cookies

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!

How I Developed this Cookie Recipe

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.

Chocolate Sugar Cookies Lined up on a Doiley

Recipe Ingredients

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
  • Salt
  • 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
  • Eggs
  • Vanilla Extract
Chocolate Sugar Cookies Lined up on a Marble Counter

How to Make Chocolate Sugar Cookies

  1. 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.
  2. Combine Dry Ingredients: Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set it aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
A Chocolate Sugar Cookie Cut in Half to Show the Chewy Inside

Tips for the Best Chocolate Sugar Cookies

  • 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.
Seven Chocolate Cookies Stacked on Top of One Another

How to Store Homemade Cookies

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!

More Great Chocolate Cookie Recipes

Double Chocolate Cookie Sandwiches
Chocolate Crinkle Cookies
Grandfather’s Favorite Iced Chocolate Cookies
Baileys Chocolate Cookies
Peppermint Chocolate Thumbprint Cookies
Double Chocolate Chunk Cookies

Watch How To Make Them

Read Transcript

Print
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A Tall Stack of Cocoa Cookies
Recipe

Chocolate Sugar Cookies

  • Author: Lindsay
  • Prep Time: 15
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 30
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

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.


Ingredients

  • 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)

Instructions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.
  3. 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.
  4. Add the eggs one at a time and mix until well combined after each addition.
  5. Add the vanilla extract and mix until well combined.
  6. 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.
  7. 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)
  8. 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.
  9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Notes

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.

Nutrition

  • 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

Categories

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60 Comments
  1. Em

    My family loves these! We’ve made them at least 5 times in the past year. Now that it’s winter, I added a bag of Guittard mint chocolate chips. So yummy for a holiday cookie!!! We eat them so quickly every time and baking them is a great experience!






  2. Matt

    My wife and I love this recipe I make it at least twice a year. Especially around the holidays. This year I made them a blossom by adding a peppermint Hershey kiss to them. Now they’re dangerously delicious!

  3. Lola

    I followed this recipe exactly and it is fantastic!! Just what I had hoped for buttery chocolate soft and chewy!!! Anyone else can add whatever they want or don’t, this recipe is perfect the way it is. I will be adding it to my list of favorite holiday cookies.






  4. Mike R

    Maybe it was the Ghirardelli chocolate I used. (Not many choices available) but these were disgusting and not crispy.






    1. Lindsay

      I assume you used Ghirardelli cocoa powder, not melted chocolate? These cookies are meant to be soft and chewy. If you’d like them crispy, you’d need to bake them for longer.

  5. Ann

    Love, love, love these cookies! I made them exactly as written, weighed the flour and cocoa, they’re perfect! Thank you for posting the recipe






  6. Trish Burzminski

    These are the best choc sugar cookies, easy to make and so delicious! Do you have a plain sugar cookie recipe? Thank you






  7. Lori Miller

    So good, we’re enjoying them! I dissolved a very small (2.6 gram) packet of espresso instant coffee into the vanilla before adding it, to bring out the chocolate flavor even more. My daughter likes the way the sugar sparkles on the cookies.






  8. Toni Anderson

    Great cookie recipe! I am going to add the spices from a Mexican spicy hot chocolate cookie recipe to this the next time and frost done with a spicy buttercream and roll some dough balls in spicy sugar mixture before baking. Can’t wait to try it!!






  9. Lori Hunt

    This is the best sugar cookie recipe ever! My Grandkids and other family members love it as well. Instead of rolling them in sugar, I make your buttercream frosting. Delicious. Chocolate for the regular sugar cookies and vanilla for the chocolate ones. Love your recipes!

  10. MD

    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!






  11. Jeff

    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.






Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29