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4.54 stars (253 ratings)Apr 5, 2013145
These soft chocolate sugar cookies are rich and really unbelievable. They are the perfect marriage of sugar cookie and chocolate!
This cookie recipe showed up in my life and I had a sudden realization that all this time (we’re talking 35 years here, people), I thought my life my life was fulfilled and complete and happy but really, without even knowing it, I was missing something essential.
There was a hole in my soul, if you will.
And it could only be filled by Chocolate Sugar Cookies.
I have a deep and abiding love for sugar cookies. They are my favorite cookie of all-time. But when you adapt the beloved sugar cookie to be 100% full of chocolate splendor and eliminate the need to refrigerate, roll and cut; well, I’m undone.
I had to give these away approximately 3 seconds after baking them.
Don’t worry, I ate more than would be deemed appropriate before unloading them on friends but keeping the other half of the cookies within the four walls of my small home would not be a healthy choice at this point in my life.
However, even after pawning them off on unsuspecting friends, I can truly say that now more than ever, my life really is complete.
Thank goodness it only took something as simple as cookies (and not, say, a new Ferrari or set of All-Clad pots and pans).
These cookies are rich and really unbelievable.
One Year Ago: Crepes, Crepes, Crepes
Two Years Ago: Homemade Maple Syrup
Three Years Ago: Homemade Taco Tortilla Bowls
Soft Chocolate Sugar Cookies
Yield: 20 -24 cookies
Prep Time: 15 minutes mins
Cook Time: 14 minutes mins
Total Time: 29 minutes mins
4.54 stars (253 ratings)
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Ingredients
- ⅓ cup (71 g) granulated sugar
- 1 ½ cups (228 g) plus 2 tablespoons all-purpose flour
- ¾ cup (64 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 14 tablespoons (196 g) butter
- 1 ¾ cups (371 g) packed dark brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 large egg plus 1 egg yolk
Instructions
Preheat the oven to 350 degrees F.
Pour the granulated sugar on a plate or shallow dish like a pie plate and set aside. In a medium bowl, stir together the flour, cocoa, baking soda and baking powder.
In a large bowl, melt 10 tablespoons of the butter in the microwave. Take care not to overheat; microwave the butter until just melted. Stir in the remaining 4 tablespoons butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer).
Whisk the brown sugar, vanilla and salt into the melted butter until the mixture is completely smooth. Whisk in the egg and egg yolk until smooth. Stir in the flour mixture until just combined.
Roll the dough into balls, about 2 tablespoons for each cookie. Roll the balls in the granulated sugar and place on lightly greased or lined (with parchment or silpat liners) baking sheets. Using the bottom of a glass, flatten the cookies to about 1/4-inch thick, more or less. Sprinkle the cookies with a bit more granulated sugar (just a pinch per cookie).
Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Don’t overbake or the cookies will be dry. Transfer the cookies to a baking rack to cool completely.
Notes
Butter: it is really important that the butter isn’t too hot when you start adding other ingredients to it. If you don’t have a thermometer to test temperature, let the butter sit for the full 10 minutes. It should be at warm room temperature but not hot at all.
Brown Sugar: also, if you are curious about subbing light brown sugar, do so at your own risk. I have only ever used dark brown sugar – it helps the chewy factor be even more, well, chewy.
Author: Mel
Serving: 1 Cookie, Calories: 207kcal, Carbohydrates: 31g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 174mg, Fiber: 1g, Sugar: 22g
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Recipe Source: barely adapted from Cook’s Country
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Chocolate Cookies Desserts
posted on April 5, 2013 (last updated November 2, 2022)
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145 comments on “Soft Chocolate Sugar Cookies”
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Lakotah — Reply
I just mailed them rn and waiting for them to cool but when I was making the dough it turned into basically brownie batter so I had to add more flour to even get to dough texture. Was there something I did wrong.
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Lakotah — Reply
Made*
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Peg — Reply
I have not made them yet, but was wondering if you use Natural or Dutched Chocolate? I noticed one of the comments stayed that they used Hershey Dark Chocolate which is dutched.
Thank you-
Mel — Reply
You can use either!
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Patty — Reply
I’ve made these cookies more times than I can count. They are quick and easy and are such a family favorite. I had to share the recipe site with my siblings after I took the cookies to a family reunion.
I brought these to work one day, and someone asked “how did you make the cookies so perfectly round?” Also a hit at work, I received many compliments. Thanks for a great recipe!
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Sheri — Reply
These cookies are amazing! A friend made them and they turned out perfectly. When I made them they were delicious and had a great texture. However, the tops didn’t crack. What did I do wrong?
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Mel — Reply
It could be that they need another minute or so in the oven.
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Peg — Reply
I have not made them yet, but was wondering if you use Natural or Dutched Chocolate? I noticed one of the comments stayed that they used Hershey Dark Chocolate which is ditched.
Thank you
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Paula — Reply
So good! 2nd time making them and they turned out perfect both times. So much better than brownies!! I make smaller, more standard sized balls and don’t flatten them. They turn out perfectly round and crinkly!❤️
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Paula — Reply
Just made these. OMG! Preface by saying I am not a huge chocolate cookie or brownie fan. Both always fall short of what I think they should be. These cookies step up for both. Tons of chocolate flavor but not in an undercooked gooey way. Great texture! My go to now whenever anyone wants a chocolate cookie OR brownie. Thank you!
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jodi — Reply
PS – I NEVER flatten them first. I just roll them in sugar and leave them as balls on the tray. they bake up perfectly thick and chewy.
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jodi — Reply
this cookies are amazing. I know I’m echoing many other comments, but I just had to add my 2 cents.
EVERYONE in the family loves these.
they have a rich, delicious chocolate flavor.
at first bite they are slighty cripsy, then melt into a chewy soft center.
we keep scooped balls in the freezer and bake them up fresh everyday. oh my!
thanks for the great recipe. -
Ms. Ferguson — Reply
These cookies probably would be much better with light brown sugar. I generally do not use dark brown sugar, but I thought I would try because the recipe called for it. Dark Brown sugar is too bitter and strong for me. Otherwise, I think it is a good recipe. Good flavor, but a bitter taste I think comes from the dark brown sugar.
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Petrina — Reply
These are delicious! I plan to make them again tomorrow. I make them with light brown sugar. The taste of dark brown sugar is too strong for me.
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Jane — Reply
Best chocolate cookie EVER! I used Hershey’s Dark chocolate which put them over the top. It’s a rainy day so I’m going to make a batch right now
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Kevina — Reply
My favourite cookies out of all the cookies I have made
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Summer — Reply
I made these yesterday and they are delightful. After my kids went to bed I tried an ice cream sandwich with them with chocolate ice cream – out of this world! Definitely a keeper!!!
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Brenda Dickson — Reply
I made these today and they are just excellent! I will definitely be making more and this is a “keeper” for my recipe box.
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Cindy — Reply
These are good, but I prefer using melted chocolate rather than cocoa. Still worth the effort. I’ll probably make the cookies smaller next time.
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