Chocolate Sugar Cookies

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.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 20

Cook Time 10

Resting TIme 15

Total Time 45

Servings

Calories 158kcal

Author Katie

Equipment

KitchenAid Stand Mixer
Flat Paddle Attachment
Silicone Spatula
Measuring Spoons
Measuring Cups
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.

Nutrition