Chocolate Sugar Cookies Recipe
Chocolate sugar cookies made with cocoa powder and a soft, chewy center, rolled in sugar before baking for a crisp edge.
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
QR code
Scan code to view the full recipe on your phone.
