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Chocolate Sugar Cookies Recipe

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★★★★★

4.4 from 72 reviews

Delight in these rich and decadent Chocolate Sugar Cookies, combining the classic buttery sweetness of sugar cookies with intense cocoa flavor. Perfectly crisp around the edges while tender inside, these cookies are ideal for any occasion—whether you’re decorating for a holiday or indulging in a chocolaty treat.

Ingredients

Scale

Wet Ingredients

  • 2 cups unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 2 large eggs
  • 3 tsp vanilla extract

Dry Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 cups cocoa powder
  • 1 tsp salt

Instructions

  1. Cream the butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, cream together the unsalted butter and granulated sugar on low to medium speed for about one minute until thoroughly combined. Scrape down the sides of the bowl with a plastic spatula and mix again briefly. Avoid over mixing to prevent excess air incorporation, which can cause the dough to spread too much during baking.
  2. Add eggs: Slowly add the eggs to the butter-sugar mixture while mixing. Scrape down the bowl at least once to ensure even mixing, then mix again briefly.
  3. Add vanilla: Pour in the vanilla extract and stir briefly to combine with the wet ingredients.
  4. Prepare dry ingredients: Sift together the all-purpose flour, cocoa powder, and salt into a separate bowl to ensure an even mixture and remove lumps.
  5. Combine wet and dry ingredients: Add all the sifted dry ingredients to the mixing bowl. Place a large tea towel (or two small ones) between the edge of the bowl and the mixer to prevent flour from escaping. Mix on low speed for about 30 seconds until the dough starts clumping around the paddle attachment. Remove the tea towels. Be careful not to over mix as that can affect texture.
  6. Chill the dough: Roll the dough out between two large pieces of parchment paper to an even thickness. Place the rolled dough on a baking sheet and refrigerate for at least 1 hour to firm up, making it easier to cut and bake.
  7. Cut cookie shapes: After chilling, roll out the dough if necessary to desired thickness and use cookie cutters to cut shapes. Line a baking sheet with parchment paper and arrange the cookie shapes, leaving space between them. Re-roll any scraps as needed and repeat cutting.
  8. Chill cookie shapes: Place the cut cookie shapes back into the refrigerator for 10 minutes up to 1 hour. This resting step helps the cookies maintain their shape during baking.
  9. Preheat the oven: Heat your oven to 350°F (176°C), ensuring it reaches the proper temperature before baking.
  10. Bake the cookies: Bake the cookies for 8 to 12 minutes or until the centers no longer look wet. Baking time varies depending on cookie size; smaller cookies will bake faster, larger cookies may need closer to 12 minutes.
  11. Cool and decorate: Allow cookies to cool completely to room temperature on a wire rack before decorating as desired.

Notes

  • Ensure the butter is at room temperature for easier creaming and a smoother dough.
  • Do not over mix the dough to prevent spreading in the oven.
  • Chilling the dough and cookie shapes helps maintain shape and improve texture.
  • Use parchment paper when rolling and baking for easy cleanup and to prevent sticking.
  • Adjust baking time based on cookie size and oven differences for best results.
  • Store baked cookies in an airtight container to maintain freshness.

Keywords: chocolate sugar cookies, cocoa cookies, homemade chocolate cookies, baking cookies, dessert recipe, holiday cookies

Find it online: https://chefmilacook.com/chocolate-sugar-cookies-recipe/