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Chocolate Sugar Cookies

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Chocolate sugar cookies have a soft, chewy center, crispy edges, and taste amazing with a cold glass of milk. This twist on the classic sugar cookie is something you have to try.

chocolate sugar cookies

Day 11 of the 12 Days of Cookies: Chocolate sugar cookies.

If you missed days 1-10 see below

cacao powder

This simple recipe creates a great dough for roll and cut type cookies. Quickly create cookies of any shape you can imagine. Great for the holidays, theme parties, or just because it’s Wednesday.

hand dipping cookie in milk

What do I need to make chocolate sugar cookies?

  • All purpose flour: best to measure flour using the scoop and measure method. Spoon flour into a measuring cup and level with a flat surface.
  • Cocoa powder: Be sure to get the unsweetened type.
  • Cornstarch: This secret ingredient will help stabilize the cookie and prevent over spreading.
  • Baking powder
  • Salt
  • Unsalted butter: Best to use unsalted butter as you can control the amount of sugar in this recipe. Each brand of unsalted butter puts a different amount of salt, making it difficult to get consistent results.
  • Granulated sugar
  • Light brown sugar: You can opt for dark brown sugar here if you like a deeper flavor
  • Egg
  • Vanilla extract: Try my homemade vanilla extract recipe made in the instant Pot.
chocolate sugar cookie ingredients

Can I make this dough in advance?

You sure can. Cover dough tightly in plastic wrap. This will keep in the refrigerator for 2 days or in the freezer for about 3 months. When you are ready to use the dough allow to defrost to room temperature prior to baking.

What kinds of add ons can I use for chocolate sugar cookies?

You can drizzle the cookies with icing, dip in white chocolate, sprinkle with crushed peppermint candy.

star cookie cutter

How to store chocolate sugar cookies?

These cookies are best stored in an airtight container at room temperature. This will keep for about 5 days.

cut chocolate sugar cookie dough

How to make chocolate sugar cookies?

In a medium sized mixing bowl add flour, cocoa, cornstarch, baking powder, and salt, Whisk to combine. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment add butter and sugars. Beat until light and fluffy. Add egg and vanilla. Beat until well combined.

Slow add ingredients to wet ingredients. Mix until just combined.

Roll dough between two pieces of parchment paper until about 1/4 inch thickness. Chill dough in freezer for 20 minutes.

Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

Using a cookie cutter cut dough into desired shapes and place on the parchment paper lined baking sheets.

Bake for 10 minutes. Allow to cool slightly before moving to a wire rack to cool completely.

stacked chocolate sugar cookies

Chocolate Sugar Cookies

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 50 minutes

Chocolate sugar cookies have a soft, chewy center, crispy edges, and taste amazing with a cold glass of milk. This twist on the classic sugar cookie is something you have to try.

Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 cup cocoa powder, unsweetened
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. In a medium sized mixing bowl add flour, cocoa, cornstarch, baking powder, and salt, Whisk to combine. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment add butter and sugars. Beat until light and fluffy. Add egg and vanilla. Beat until well combined.
  3. Slow add ingredients to wet ingredients. Mix until just combined.
  4. Roll dough between two pieces of parchment paper until about 1/4 inch thickness. Chill dough in freezer for 20 minutes.
  5. Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.
  6. Using a cookie cutter cut dough in to desired shapes and place on he parchment paper lined baking sheets.
  7. Bake for 10 minutes. Allow to cool slightly before moving to a wire rack to cool completely.

Notes

*Dough will keep in the fridge for two days or 3 months in the freezer when tightly wrapped in plastic wrap (or the plastic free wrap of your choice).

*Chilling dough helps prevent over spreading of the dough while baking.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 47mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 1g

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chocolate sugar cookies

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By on December 12th, 2019

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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