Chocolate Sugar Cookies
This easy recipe makes the best chocolate sugar cookies with a soft and chewy texture and a cracked surface. These are very popular at Christmas time on Christmas cookie platters and dessert buffets.
Servings: 24 cookies
Calories: 132kcal
Ingredients
- 218 grams bleached all-purpose flour
- 47 grams Cacao Barry extra brute cocoa powder
- 7.5 mL baking soda
- 2.5 mL Diamond Crystal fine kosher salt
- 173 grams unsalted butter room temperature
- 150 grams dark brown sugar
- 100 grams granulated sugar plus 50 grams (¼ cup) more for rolling
- 1 large egg(s) room temperature
- 5 mL pure vanilla extract
Instructions
- Preheat the oven to 350 °F (175 °C). Line large baking sheets with parchment.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the remaining butter the brown sugar, and the 100 grams (½ cup) of granulated sugar until it is light and fluffy (takes at least 3 minutes). Scrape down the sides of the bowl and mix again.
- Add the egg and vanilla, and beat them in until the mixture is smooth and light.
- Add the flour mixture slowly, on low speed and mix until the dough is combined.
- Put the remaining 50 grams of sugar in a shallow bowl.
- Roll scoops of cookie dough into balls and then coat them in sugar. Place each sugar-coated scoop of dough on a cookie sheet, spacing them out every 1.5 inches. You should be able to fit 8 per sheet pan.
- Bake the cookies for 12 minutes or so, until they have puffed and cracked and are just beginning to set in the middle. Let cool for 5 minutes to firm up before transferring to a rack to cool completely.
Notes
- Use Dutch-processed cocoa powder, which has a darker colour and richer flavour. Natural cocoa powder is more acidic and may affect the texture and appearance of these cookies.
- If your chocolate cookie dough is too soft, you may chill it briefly for about 30 minutes. I have never needed to, but you may have to especially if your kitchen is warm.
- Use a ¾ ounce scoop to evenly portion out perfect scoops of dough. You can smooth them out by rolling them briefly between your palms.
- Do not overbake these cookies because they will dry out.
- These cookies are best eaten within 2–3 days because they may dry out and become more crispy.
Nutrition
Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 132mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 190IU | Calcium: 12mg | Iron: 1mg
