chocolate sugar cookies

<em>These are the best soft chocolate sugar cookies you will ever make. It's an easy recipe and they are so fun to decorate! Chilling is the most important step, so don't skip it.</em>

Chocolate Sugar Cookies

(200 grams) granulated sugar

egg,

vanilla extract

(63 grams) unsweetened natural cocoa powder (or dutch process)

baking powder

salt

My easy glaze icing

Assorted sprinkles

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.

Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1-2 hours. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.

Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

Bake for 10 minutes&#8211; the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Make the icing and decorate the cooled cookies however you&#8217;d like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.

This chocolate sugar cookie recipe really is the best! My friends and I used it to make haunted Halloween cookie houses this year. 

Agreed that refrigeration is key!
 
Thanks, Sally.
Sam


https://www.youtube.com/watch?v=vwvwFRGFu0A

These are the best soft chocolate sugar cookies you will ever make. It’s an easy recipe and they are so fun to decorate! Chilling is the most important step, so don’t skip it.

Ingredients
3/4 cup (172g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
1 teaspoon baking powder
1/8 teaspoon salt

For Decorating
My easy glaze icing or royal icing (I used the royal icing)
Assorted sprinkles

Get the full recipe: https://sallysbakingaddiction.com/chocolate-sugar-cookies/

• Subscribe and turn on notifications to never miss a new video: https://www.youtube.com/channel/UCXSCbnLpg23d7WU5bIOAsBg?sub_confirmation=1

#baking #recipes #chocolate

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
Instagram: https://www.instagram.com/sallysbakeblog
Facebook: https://www.facebook.com/sallysbakingaddiction/
Twitter: https://twitter.com/SallysBakeBlog
Pinterest: https://twitter.com/SallysBakeBlog

Chocolate Sugar Cookies | Sally's Baking Addiction

If you love chocolate, try flavorful chocolate sugar cookies instead of regular sugar cookies. This is an easy recipe and they're so fun to decorate! Chilling is the most important step, so don't skip it.

(1.5 sticks

Royal Icing or Easy Glaze Icing (royal icing is pictured)

Make the cookie dough

Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

Roll the dough

Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Chill the dough

Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.

Preheat oven &amp; shape cookies

Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn&#8217;t become too warm or soft. If it does, stop what you&#8217;re doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)

Bake &amp; cool

Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.

Make either icing

Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you&#8217;d like. Add sprinkles on top of the icing if desired.

Let icing dry/set

Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.

Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

These cookies are AMAZING! I made this dough and your regular sugar cookie dough.  But the chocolate was my favorite.  I find the regular sugar cookie with royal icing just too sweet.  But the royal icing on these chocolate cookies are delicious! I had a bit of trouble getting this dough off the parchment paper after chilling for two days.  Next time I will let them sit at room temperature a bit longer before I try to get them loose.  But other than that - no issues.  I chilled after shaping with cookie cutters.  I added some Princess Cake emulsion to the royal icing.  They taste just like a brownie - just in a cookie form. I baked for 9-10 minutes depending on the size of the cookie. Utterly scrumptious!

These chocolate sugar cookies boast wonderful chocolate flavor, thick centers, crisp edges, and have plenty of room for decorating icing! Use your favorite cookie cutters and try my classic royal icing or easy glaze icing.

Get the full recipe: https://sallysbakingaddiction.com/chocolate-sugar-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cookies

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Chocolate Sugar Cookies | Sally's Baking Recipes

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.

(228 grams) all-purpose flour

(85 grams) natural unsweetened cocoa powder

tsp baking soda

tsp baking powder

tsp salt

(224 grams) unsalted butter, room temperature

(310 grams) granulated sugar

eggs

tsp vanilla extract

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.

I just made these cookies!  The picture was so enticing that I had to make them right away!  They were so easy to make and they look just like the picture.  They are delicious too! 😋
P.S. just found out I had to go dairy free so I used vegan butter sticks and I couldn’t even tell a difference.

This recipe was absolutely delicious!!  Thank you, so much!!

Baked these for my coworkers at Kohl's along with your snickerdoodles. They LOVED both of them! Snickerdoodles were gone before the store closed for the night and these were almost gone as well! One of my coworkers said that this was one of the best cookies she's ever had!

https://content.jwplatform.com/videos/2450G6gN.mp4

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!

Chocolate Sprinkle Sugar Cookies. These chocolate sugar cookies are thin and chewy, and rolled in sprinkles instead of the traditional sugar, which gives them a perfect crunch and super cute rainbow sprinkle finish. These are similar to crinkle cookies, but the sprinkle coating makes them extra cute, and they are so easy to make!

Chocolate Sprinkle Sugar Cookies

all-purpose flour

dutch process cocoa powder

unsalted butter,

sugar

vanilla bean paste

Sprinkles

Preheat the oven to 350°f / 180°c. Line three baking trays with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3-4 minutes. Add the egg and vanilla, and beat until combined. Add the flour and cocoa mixture, and beat on low until just incorporated.

Using a cookie scoop, scoop 2 tbsp worth of mixture at a time. Roll into a ball using your hands, then roll generously in sprinkles. Place on the baking tray, leaving plenty of room to spread (I had 6 cookies per baking tray).

Bake one tray at a time for 11-12 minutes, until the cookies have puffed up and are beginning to crack on the tops, and the edges are set. Remove from the oven and allow to cool on the baking tray for 15 minutes then transfer to a wire rack to cool completely.

These cookies were perfect! I see they freeze well once baked? Wondering if they freeze well raw or do the 100’s and 1000’s go funky?

Super delicious, and quick and easy. A great kids’ lunchbox staple:makes enough to keep some in the freezer for future weeks where there are unexpected visitors or there isn’t weekend baking. Highly recommend! Have made three times now: once with dutch cocoa and twice with regular, which my sweet-toothed children prefer…. Thanks for the recipe!

These are so, so good. I doubled the recipe with the intention to freeze a bunch. Not sure if any will make it to the freezer!

I just made the cookies for a bake sale and they look amazing. Unfortunately I won’t be trying the baked finished product as they so be sold. But the leftover cookie dough and sprinkles were delicious.

Ok. I am not a sprinkle fan but MY WORD, these cookies are perfection. I made a variation without sprinkles or sugar and it needs the crunch - trust the professional here (Erin) there is a reason she added it! 

So quick &amp; delicious and dangerously moreish, I feel ill I've eaten so many in one sitting (standing over the wire rack)! 
Perfection!

So yum and easy to make, they look amazing too. I turned them into ice cream sandwiches and the cold cookies were quite fudgy while still holding their shape well.

So delicious! Super easy! Loved by all (especially my kiwi hubby who also loves fairy bread) to me they taste like a brownie, chewy and crunchy and just perfect, and they look so fun!

Made these delicious sprinkle cookies tonight and they turned out wonderful 🙂.

This is such a fun recipe - yummy too! The cookies are like brownies and rolled in colorful sprinkles which makes it look so fun! The sprinkles add some crunch texture to the cookies. All my friends devoured them!

I made this recipe for a cookie exchange and it is excellent. The dough is so easy to work with and didn’t require chilling time. They turned out beautifully and are so yummy. Thank goodness for weight measurements, they absolute best way to bake!

These are so good! I love how you can make them festive too just by changing the colours of the sprinkles.

Turned out perfectly down to the cracks in the top! The sprinkles were so cute and made them extra special.

These are my vvv fave “quick chocolate fix” cookie. Slightly salty (we use kosher salt at home) and slightly sweet. They’re just perfect and hard to mess up. And the little crunch that the sprinkles add? Yep, you guessed it, also perfect.

these cookies came out just like the picture. Every time I see Erin post a new recipe that grabs my attention. I look at the recipe list, hoping that I have everything in my cabinets to make them that moment it’s because of her I now have vanilla paste and castor sugar on hand at all times. Any of her recipes are sure to impress. And I don’t care that she has painted fingernails.

Super easy to make and very delicious!  Recipe also freezes well (I froze unbaked dough balls).  Thank you, Erin!

I followed the recipe exactly, but the cookies spread all over the pan and did not look like the photo at all. I only gave a star because the flavor was good, but their appearance was too ugly to give as gifts, which I had originally intended them for.

Love love this recipe! It was so easy, but so beautiful when they are done! I made for Valentine’s Day for my daughter’s teachers! They’re super tasty, too!

https://www.youtube.com/watch?v=4J6Kpy8sKeg

How to make the most adorable Jack-o&#039;-Lantern Cookies, perfect for Halloween! This recipe features my easy chocolate cut-out sugar cookies, filled with homemade cream cheese frosting. The cutest Halloween dessert ever.

Jack-o'-Lantern Chocolate Sugar Cookies

(318 grams) all-purpose flour

(50 grams) Dutch-process cocoa powder*

fine sea salt

(170 grams) unsalted butter, (at cool room temperature)

eggs, (at cool room temperature)

(113 grams) cream cheese, (at room temperature)

(188 grams) powdered sugar, (sifted (don't skip sifting!))

Orange gel food coloring

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth and well combined, 1 to 2 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract. On low speed gradually add the flour mixture and beat until thoroughly combined.

Place the dough in between two large pieces of parchment paper or silicone mats on a work surface. Roll the dough out to a 1/4-inch thickness. Chill in the refrigerator until firm, at least 1 hour, or in the freezer until firm, about 30 minutes.

Line large baking sheets with parchment paper. Use a 3 or 4-inch pumpkin cookie cutter to cut out shapes from the dough and place on prepared baking sheets. Use a small paring knife to carefully cut out the triangle eyes and mouth shapes in half of the pumpkins.**

Gently reroll remaining scraps of dough to a 1/4-inch thickness, cut out eyes and mouths in half of the pumpkins, and place on prepared baking sheets. If the sheet of dough softens too much at any point, place it back in the freezer or fridge until firm again before cutting and moving more shapes.

Chill the baking sheets of cut cookie dough in the refrigerator for 30 minutes or freezer for 15 minutes, or until dough is firm. Meanwhile, preheat the oven to 350°F.

Bake for 8 to 9 minutes, or until the cookies are set but not overbaked. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Plain cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Make the cookies:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth, about 2 to 3 minutes. On low speed, gradually add in the sugar and beat until fluffy, about 2 minutes more. Add in a few drops of orange gel food coloring until desired shade is reached.

Make the cream cheese frosting:

Place a dollop of cream cheese frosting on the center of the top of the plain pumpkin shaped cookies. Don’t frost the bottom side, otherwise the pumpkin stem shapes won’t line up. Place a jack o’lantern cookie on top of each, pressing down slightly to sandwich the filling. Serve or store in an airtight container at room temperature for up to 2 days (the sugar in the cream cheese frosting acts as a preservative, but they should not be stored at room temperature for longer than that).

Assemble the sandwiches:

Although a bit more time consuming than simple drop cookies, these Jack-O-Lantern cookies were fun and tasty!

I have a bucket of Halloween cookie cutters so I decided to make this recipe. The dough came together quickly and was pretty easy to work with. The cookies held their shape well, I could identify the shape of each cookie unlike other cutout recipes out there. I feel like there’s something missing in terms of flavor but the frosting makes up for it.

Simply delicious. Great techniques for cutout cookies here. I've never been great at them but this recipe is fantastic!

My mom loved these! The slight sweetness of the cookie compliments the cream cheese icing perfectly.

I love so many of Tessa’s recipes but this one…not so much. Without a cookie cutter, cutting out the shapes was a pain and the 4” cookies were too big. Especially when you put two together. They probably would have been better with just one small cookie topped with her sugar cookie icing.

Delicious!! My dad said he could eat just the cookie by itself!

Just made this recipe and it’s great! It’s honestly one of the best cookies I’ve ever made.

This recipe was easy to follow and was a fun alternative to classic sugar cookies. I love the cream cheese filling and how it complements the chocolate cookies. They were delicious!

Fun &amp; tasty Halloween cookies!  Rich chocolate cookie with cream cheese filling or frosting is a delicious combination.

Love this chocolate cookie recipe! Really easy and can be made into any shape. I will definitely make my next sandwich cookie smaller since each sandwich is already 2 cookies. It’s easiest to use with a paring knife while the dough is very cold for any cutouts.

For me, these weren't the easiest to make as I am not that artistic, and my jack o lanterns came out a bit crooked, but they were delicious! Definitely would make them again as a cut out cookie, just not as a filled jack o lantern!

Loved making these! Simple, easy, fun … and very tasty!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750021/iwLFXrBDe.mp4

How to make the most adorable Jack-o'-Lantern Cookies in time for Halloween! This recipe features my easy sugar chocolate cut out cookies with homemade cream cheese frosting. The cutest Halloween dessert.

Jack-o’-Lantern Chocolate Sugar Cookies

Indulge in these rich, chocolate sugar cookies, perfect for cut-outs and decorating. They&#39;re soft, hold their shape well, and have a delicious chocolatey flavor.

cocoa powder

unsalted butter (softened to room temperature)

vegetable shortening

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside

In a bowl of a stand mixer fitted with the paddle attachment, cream the butter with shortening and sugar until smooth, light in color, and creamy (2-3 minutes).

Add vanilla and egg and mix again until the egg is incorporated but don’t over-whip (the longer you whip the egg, it can souffle up and the cookies will rise and you don’t want that).

Add in the dry ingredients in 2-3 small additions and mix until just combined. Scrape the sides with a spatula so no dry flour is left.

Form the dough into a small disc and wrap with plastic wrap. Chill in the refrigerator for at least 2 hours.

Preheat the oven to 350°F/180°C, or 160°C fan oven and line three baking sheets with parchment paper or silicone mats and set aside.

Dust a clean work surface with cocoa powder, then roll out the chilled dough into a ¼ inch thickness. Use a cookie cutter to cut the dough, then transfer to the prepared baking sheets at least 2 inches apart.

Bake in the preheated oven for 7-9 minutes, or until cookies have puffed up and are set in the center.

Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Easy chocolate sugar cookies! The moist chocolate crumb is perfectly cooked never dry! Just a few simple ingredients and they cook in just 6 minutes.

(3 sticks) soft butter

vanilla

flour

hershys cocoa

Chocolate Sugar Cookies rival the vanilla counter part. These cookies have a soft and chewy texture with a little crunch thanks to being rolled in granulated sugar. These cookies come together within 30 minutes and are perfect for any occasion whether a cookie swap or simply craving chocolate.

Unsalted Butter (softened)

Brown Sugar

Sugar (divided)

Eggs

Vanilla Extract

All-Purpose Flour

Dutch Process Cocoa Powder

Salt

Baking Soda

Baking Powder

Preheat oven.

Preheat the oven to 350 degrees Fahrenheit.

Cream the butter and sugar together.

Using a KitchenAid stand mixer fitted with a paddle attachment begin to cream the butter, brown sugar and a ½ cup of the granulated sugar together. Mix together on medium speed for 2 minutes until creamy.

Add the eggs and vanilla extract.

Then add the eggs one at a time while the mixer is on low speed. Pour in the vanilla extract. Mix again for 1 minute then stop and scrape down the sides of the bowl.

Pour in the all purpose flour, cooca powder, salt, baking soda, and baking powder into the wet ingredients. Mix well.

Pour the all-purpose flour, cocoa powder, salt, baking soda, and baking powder into the bowl. Mix for one minute starting on low speed and gradually increasing to medium.

Place parchment paper on baking sheets.

Line baking sheets with parchment paper and set to the side.

Place remaining granulated sugar in a bowl. Scoop the cookie dough and drop it into the sugar bowl. Roll it around then place on the baking sheet. Repeat.

Place the remaining ½ cup granulated sugar into a bowl. Using a medium cookie scoop, scoop chocolate dough one-by-one and drop into the bowl with the sugar. Sprinkle sugar on top, roll the ball of dough around until it is covered in granulated sugar then place on an un-greased parchment lined baking sheet.  Repeat until all the cookie dough is used.

Bake for 12 minutes. Let cool on baking sheet then enjoy.

Bake in the middle rack for 12 minutes until the cookies are just set. Remove from the oven and let rest on the baking sheet for 10-15 minutes until cooled and set. Enjoy immediately or package in an air tight container for up to 5 days.

Top 8 chocolate sugar cookies recipes from across the web

The most viewed chocolate sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Sugar Cookies

Chocolate Sugar Cookies

Chocolate Sugar Cookies

Chocolate Sprinkle Sugar Cookies

Jack-o'-Lantern Chocolate Sugar Coo...

Chocolate Sugar Cookies

Chocolate Sugar Cookies

Chocolate Sugar Cookies

Top 8 chocolate sugar cookies recipes from across the web

The most viewed chocolate sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Sugar Cookies

Chocolate Sugar Cookies

Chocolate Sugar Cookies

Chocolate Sprinkle Sugar Cookies

Jack-o'-Lantern Chocolate Sugar Coo...

Chocolate Sugar Cookies

Chocolate Sugar Cookies

Chocolate Sugar Cookies

The most viewed chocolate sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine