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Chocolate Sugar Cookies

Chocolate Sugar Cookies

Chocolate Sugar Cookies are the perfect combination of classic sugar cookie texture and deep cocoa flavor. These cookies are soft in the center, lightly crisp on the edges, and packed with rich, chocolatey goodness in every bite. They’re ideal for holiday cookie trays, special occasions, or just when that cocoa craving hits. Rolled in sugar before baking, they get a sparkly exterior and a delightful crunch with each bite. Whether you’re baking for a crowd or whipping up a batch for yourself, these cookies are as easy to make as they are delicious to eat. The dough is simple and doesn’t require chilling, which means you can go from mixing to munching in under 30 minutes. If you love soft, chewy cookies with bold chocolate flavor, this recipe will quickly become a favorite in your baking rotation.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar plus extra for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Method
 

  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 2–3 minutes using a hand or stand mixer.
  2. Mix in the egg and vanilla extract, beating until fully combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  4. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out tablespoon-sized balls of dough and roll each in granulated sugar. Place 2 inches apart on the baking sheet. Bake for 9–10 minutes until the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Freezing Dough: Scoop and freeze dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen with 1 extra minute.
  • Freezing Baked Cookies: Cool completely and freeze in layers between parchment for up to 2 months.