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Stack of chocolate sugar cookies
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Chocolate Sugar Cookies

These chocolate sugar cookies are tender and chewy with a buttery, chocolate flavor and rolled in sugar for a crunchy sugar coating. The perfect addition to your Christmas cookie tray
Prep Time30 minutes
Cook Time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Chocolate Sugar Cookies, Rolled Chocolate Sugar Cookies
Servings: 36 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 2 cups all-purpose flour (250 grams) measured correctly
  • ¾ cup cocoa powder (60 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter (226 grams) softened, but not starting to melt
  • 1 cup brown sugar (210 grams) packed
  • ½ cup granulated sugar (100 grams)
  • 1 large egg
  • 1 large egg yolk just the yolk
  • 2 teaspoons vanilla extract
  • ¼ cup granulated sugar (50 grams) for rolling the cookies

Instructions

  • Preheat the oven to 350F (180C) and line cookie sheets with parchment paper or silicone baking mats.
  • In a medium bowl, sift together the flour, cocoa, baking soda and salt. Then whisk together. Be sure to sift the cocoa to remove any lumps. Set aside.
  • In a separate large bowl, cream together the butter, brown sugar and granulated sugar - about 2-4 minutes.
  • Beat the egg, additional egg yolk and vanilla into the butter mixture until combined and you no longer see pieces of egg.
  • Add the dry ingredients into the butter mixture. Start with the mixer on low and beat to combined. The dough will be thick.
  • Form the dough into balls with about 1 to 1½ tablespoons of dough each - I use a cookie scoop for this. Pour the ⅓ cup sugar onto a small plate and roll each dough ball in sugar. Place the dough balls about 2 inches apart on the lined cookie sheets.
  • Bake 1 sheet at a time in the middle of the preheated oven. The cookies will need about 9-12 minutes, or unit the tops are just starting to set and from cracks. Remove from the oven and cool on the cookie tray.

Notes

  1. Flour: Measure properly, otherwise the cookies can be dry. Whisk first, then spoon into a dry measuring cup and level off the top. Or use a scale in grams for the most accurate results.
  2. Cocoa: I recommend using Dutch processed for richer cookies.
  3. Storage: Store in an airtight container at room temperature for up to 4 days. 
  4. Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 36 uniform cookies.

Nutrition

Calories: 118kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 37mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 172IU | Calcium: 11mg | Iron: 1mg