Chocolate Sugar Cookies rival the vanilla counter part. These cookies have a soft and chewy texture with a little crunch thanks to being rolled in granulated sugar. These cookies come together within 30 minutes and are perfect for any occasion whether a cookie swap or simply craving chocolate.
My chocolate sugar cookies recipe is one of my all-time favorites because it embodies the perfect balance between simplicity and deliciousness. When I’m in the mood for a sweet treat but don’t want to spend hours in the kitchen, this recipe always comes to the rescue! Chocolate sugar cookies are relatively simple to prepare, uses common pantry and refrigerated ingredients, and the dough can be quickly mixed and shaped into cookies.
They are rich in chocolate flavor but not too intense, perfect for chocolate lovers or anyone with a sweet tooth. These cookies are extremely versatile. They can be enjoyed plain, with a glass of milk, or used as a base for various toppings and mix-ins, such as nuts, chocolate chips, dried fruit or even rolled out and frosted with icing and sprinkles. The versatility makes them suitable for different tastes and occasions.
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Why this Recipe Works
Quick Baking – This recipe can be made on your own time! You can either bake it right after you make the dough, or refrigerate the dough for up to one day and bake it later. Just remember if you refrigerate the dough you should probably pre-scoop since the dough will harden thanks to the butter.
Everyday Ingredients – This cookie recipe uses basic every-day pantry and refrigerator ingredients such as butter and eggs, flour, sugar, baking soda and baking powder, vanilla extract, and of course cocoa powder.
Versatile – These chocolate cookies are versatile. They can be customized with various toppings and mix-ins, such as chopped almonds, pecans, or walnuts, mini chocolate chips, peanut butter chips, or even white chocolate chips, and dried fruit such as cranberries or blueberries. This cookie dough can be used for chocolate cut out cookies that can be frosted with icing and topped with sprinkles.
Ingredients
- Butter – I always only have salted butter on hand, but most people like to bake with unsalted butter. Either will work! Don’t forget to take out the butter ahead of time for it to get to room temperature.
- Sugar – You will need both brown sugar and granulated sugar for this recipe. This combo is what gives the cookies its sweet tasting flavor both inside and out. The granulated sugar will give the outside of the cookie a nice little crunch.
- Eggs – I also like to take out my eggs when I take out my butter to get my refrigerated ingredients to room temperature. This helps when baking to ensure all ingredients are at the same temperature.
- Vanilla Extract – A high quality vanilla extract will bring your cookies to the next level.
- All-Purpose Flour – This is the base for my cookie dough batter and the only flour I ever use for this cookie recipe. I’m unsure how these cookies would bake if you substitute the flour for whole wheat, peanut flour, or even gluten free flour. If you try a different type of flour feel free to let me know how they turned out in the comments below.
- Cocoa Powder – A high quality cocoa powder for this recipe is key. This will give the chocolate flavor to the cookie.
- Baking Soda & Baking Powder – These are leavening agents in cookies, helping them rise by releasing carbon dioxide gas when exposed to heat, resulting in a softer and more delicate texture.
- Salt – The salt cuts the flour taste just enough, but doesn’t make it overly salty.
Directions
First preheat the oven to 350 degrees Fahrenheit. Using a KitchenAid stand mixer fitted with a paddle attachment, begin to cream the butter, brown sugar and a some of the granulated sugar together. Mix together on medium speed for 2 minutes until creamy.
Then add the eggs one at a time into the mixer while the mixer is on low speed. Pour in the vanilla extract. Mix again for 1 minute then stop and scrape down the sides of the bowl.
Pour the all-purpose flour, cocoa powder, salt, baking soda, and baking powder into the bowl. Mix for one minute starting on low speed and gradually increasing to medium. Once it’s done set to the side.
Line baking sheets with parchment paper and set to the side.
Place the remaining granulated sugar into a bowl. Using a medium cookie scoop, scoop chocolate dough one-by-one and drop into the bowl with the sugar. Sprinkle sugar on top, roll the ball of dough around until it is covered in granulated sugar.
It should look just like this.
Then place on an ungreased parchment lined baking sheet. Repeat until all the cookie dough is used.
Bake in the middle rack for 12 minutes until the cookies are just set. Remove from the oven and let rest on the baking sheet for 10-15 minutes until cooled and set then transfer to a wire rack.
FAQs
Chocolate sugar cookies differ from regular sugar cookies primarily in flavor. While sugar cookies have a classic buttery and sweet taste, chocolate sugar cookies have a pronounced chocolate flavor due to the addition of cocoa powder or chocolate.
Chocolate sugar cookies can be stored in an airtight container at room temperature for up to 5 days.
Yes, there are gluten-free and vegan variations of chocolate sugar cookies available. These recipes typically use alternative flours like almond flour or gluten-free baking mixes for gluten-free versions and substitutes like plant-based butter and egg replacers for vegan options. Just know that these methods have never been tested with this specific chocolate cookie recipe. Please test and bake at your own risk.
Yes, but you will need to modify the recipe by removing an extra egg, baking soda, and baking powder. Then you will need to chill the dough, roll it out, and cut out using your favorite shaped cookie cutter.
Recipe Tips and Tricks
Here are a few of my tips and tricks when making these chocolate sugar cookies.
- Spacing – Making sure to not overcrowd the baking sheet as the cookies will spread out.
- Refrigeration of Dough – I tested this recipe by refrigerating the dough before baking and also the way it’s written–without refrigeration before baking. Neither way did the cookies come out a different way. Therefore, you can scoop and immediately bake or scoop, refrigerate, and wait to bake and you will still get the same delicious cookie.
- Egg – For a less chewy cookie you can omit one egg. This is also good to know if you find that you only have 1 egg left to bake with.
- Storage – Store the cookies in an airtight container or zip-lock bag. Store them with a slice of bread to help keep them soft for longer.
Simple Cookie Recipes
Looking for a few simple cookie recipes like my chocolate sugar cookies? Check out a few more of my favorite cookies to make.
If you make this chocolate sugar cookies recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Chocolate Sugar Cookies
Equipment
- Flat Paddle Attachment
- Measuring Spoons
- Medium Cookie Scoop
- Baking Sheets
Ingredients
- 2 sticks Unsalted Butter softened
- 1 cup Brown Sugar
- 1 cup Granulated Sugar divided
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- ⅔ cup Dutch Process Cocoa Powder
- ⅛ teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Using a KitchenAid stand mixer fitted with a paddle attachment begin to cream the butter, brown sugar and a ½ cup of the granulated sugar together. Mix together on medium speed for 2 minutes until creamy.2 sticks Unsalted Butter, 1 cup Brown Sugar, 1 cup Granulated Sugar
- Then add the eggs one at a time while the mixer is on low speed. Pour in the vanilla extract. Mix again for 1 minute then stop and scrape down the sides of the bowl.2 Eggs, 2 teaspoons Vanilla Extract
- Pour the all-purpose flour, cocoa powder, salt, baking soda, and baking powder into the bowl. Mix for one minute starting on low speed and gradually increasing to medium.2 cups All-Purpose Flour, ⅔ cup Dutch Process Cocoa Powder, ⅛ teaspoon Salt, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder
- Line baking sheets with parchment paper and set to the side.
- Place the remaining ½ cup granulated sugar into a bowl. Using a medium cookie scoop, scoop chocolate dough one-by-one and drop into the bowl with the sugar. Sprinkle sugar on top, roll the ball of dough around until it is covered in granulated sugar then place on an un-greased parchment lined baking sheet. Repeat until all the cookie dough is used.
- Bake in the middle rack for 12 minutes until the cookies are just set. Remove from the oven and let rest on the baking sheet for 10-15 minutes until cooled and set. Enjoy immediately or package in an air tight container for up to 5 days.
Notes
- Spacing – Making sure to not over crowd the baking sheet as the cookies will spread out.
- Refrigeration of Dough – I tested this recipe by refrigerating the dough before baking and also the way it’s written–without refrigeration before baking. Neither way did the cookies come out a different way. Therefore, you can scoop and immediately bake or scoop, refrigerate, and wait to bake and you will still get the same delicious cookie.
- Egg – For a less chewy cookie you can omit one egg. This is also good to know if you find that you only have 1 egg left to bake with.
Lenore
These are SO pretty! I never thought of making chocolate sugar cookies before; now I can't wait to try them out. And the swirled icing? So cool!
The Outlaw Mom
Beautiful butterflies! They look almost too good to eat, but my mouth is watering 🙂
Liz @ Two Maids a Milking
So pretty!! Thanks for linking up to 2 Maids a Baking!!
Danielle
Oooh! They are so pretty!
danielle
Kelly of Simply Kelly Designs
These look GREAT! They are so beautiful that I almost wouldn't want to eat them! ALMOST! 😉
Regena
I'm inspired by the decorated butterflies! Thank you for the great idea. They look beautiful. Were they as yummy as they look?
Lisa
So pretty!