Chocolate Sugar Cookies
These chocolate sugar cookies are soft, rich, and chewy, and the best part is that they are so easy to make. Just mix, coat in sugar, drop, and bake!
Servings: 18 cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup + 2 tablespoons granulated sugar divided
- 1 tablespoon instant coffee or espresso powder, optional
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add softened butter, 1 cup of the sugar, and instant coffee. Cream the butter, sugar, and coffee on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla. Continue mixing for another 2-3 minutes to combine well.
- Add the flour mixture gradually, mixing until just combined and no flour streak remains.
- Pour the remaining 2 tablespoons of the sugar into a small bowl.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 9 dough balls on each prepared baking sheet about 2 inches apart. Gently roll into even balls, then coat each in the sugar.
- Bake for 10-12 minutes, or until the cookies puff in the middle and set around the edges. Allow cookies to cool for 1 minute on the cookie sheet and transfer to a wire rack to finish cooling.
Notes
My Top Tip: Let the baked cookies cool on the baking sheet first. The residual heat of the pan will help the cookies cook a bit more and set so they won't fall apart when you transfer them to a cooling rack!
Storage: I recommend storing these cookies in an airtight container at room temperature for up to 5 days!
Freezing: Let chocolate sugar cookies cool completely, then layer them between sheets of parchment in an airtight container or freezer bag. Freeze for up to 3 months, and thaw at room temperature before enjoying.
To freeze unbaked cookies to bake later, scoop cookie dough into balls and place them on a parchment-lined baking sheet, freezing until firm. Transfer the frozen dough balls to an airtight container or freezer bag. Roll them in sugar and bake straight from the freezer, adding a few extra minutes to the baking time. The dough balls will keep in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 85mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 173IU | Calcium: 34mg | Iron: 1mg
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