Chocolate Sugar Cookies – Soft, Chewy & Rich with Deep Cocoa Flavor

Chocolate Sugar Cookies – Soft, Chewy & Rich with Deep Cocoa Flavor

These Chocolate Sugar Cookies are soft, chewy, deeply chocolaty, and absolutely perfect for Christmas cookie trays, gifting tins, or anytime you want a rich twist on classic sugar cookies. They hold their shape beautifully, bake with smooth tops, and deliver the perfect balance of cocoa sweetness and buttery melt-in-your-mouth texture. Whether you enjoy them plain, rolled in sugar, or decorated with icing, these cookies are easy, reliable, and utterly irresistible — a must-bake for chocolate lovers.

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Prep Time 10

Cook Time 30

Servings: 20 Cookies

Ingredients Equipment Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp salt

Wet Ingredients

1 cup unsalted butter softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 tbsp milk optional for softness

For Rolling (Optional)

½ cup granulated sugar
or
½ cup powdered sugar for a crackle effect

Equipment

Mixing bowls
Hand or stand mixer
Cookie sheets
Parchment paper
Cookie scoop
Cooling rack

Method

Step 1: Combine Dry Ingredients

Whisk together:
flour
cocoa powder
baking soda
baking powder
salt
Set aside.

Step 2: Cream the Butter & Sugar

Beat butter and sugar for 2–3 minutes until light and creamy.
Add egg + vanilla.
Mix until smooth and glossy.

Step 3: Add Dry Ingredients

Add dry mix in two batches and beat until combined.
Add 1 tbsp milk if the dough seems too stiff.
Dough should be soft, thick, and slightly fudgy.
Chill 30 minutes to prevent spreading.

Step 4: Scoop, Roll & Bake

Preheat oven to 350°F (175°C).
Scoop dough into 1.5–2 tbsp balls.
Optional: roll in granulated sugar (sparkly) or powdered sugar (crinkle effect).
Place on parchment-lined baking sheets.
Bake 8–10 minutes:
Edges should be set
Centers still soft
Cool on the sheet 5 minutes before transferring to rack.

Notes

🧊 Storage & Freezing

Room Temp: 5–6 days
Fridge: 1 week
Freezer (baked): 2 months
Freezer (dough balls): 3 months (bake from frozen +2 minutes)

🥄 Variations

Chocolate Crinkle Sugar Cookies
Roll in powdered sugar for snowy crackles.

Chocolate Peppermint Cookies
Add ½ tsp peppermint extract.

Fudge-Stuffed Chocolate Sugar Cookies
Wrap dough around a chocolate square.

Mexican Chocolate Cookies
Add cinnamon + pinch cayenne.

Mocha Chocolate Cookies
Add 1 tsp instant espresso powder.

Chocolate Orange Cookies
Add 1 tbsp orange zest.

Double Chocolate Chip Sugar Cookies
Fold in white or dark chocolate chips.

Brown Butter Chocolate Cookies
Brown the butter first for richness.

Chocolate Almond Cookies
Add almond extract + sliced almonds.

Holiday Sprinkle Version
Roll in red and green sugar crystals.

❓ 10 FAQs

Why did my cookies spread too much?
Dough was too warm — chill longer.

Why are they dry?
Overbaked — remove when centers look soft.

Can I make cut-out chocolate sugar cookies?
Yes — add 2 extra tbsp flour and chill thoroughly.

Can I use Dutch cocoa?
Yes — deeper, richer flavor.

Can I frost them?
Absolutely — buttercream or royal icing is great.

Can I make these gluten-free?
Use a 1:1 GF baking flour.

Can kids help?
Yes — rolling in sugar is fun and easy.

Can I double the recipe?
Yes — freezes well.

Can I make them thinner or crispier?
Bake 1–2 minutes longer.

Do they stay soft?
Yes — store in airtight container with a slice of bread.

🏁 Conclusion

These Chocolate Sugar Cookies are soft, chewy, rich, and perfectly chocolaty — a simple but luxurious twist on classic sugar cookies. Whether rolled in sugar, frosted, or left plain, they deliver incredible flavor and a melt-in-your-mouth texture that makes them perfect for Christmas, winter nights, or any cookie craving.

A dependable, delicious recipe you’ll want to bake all year long.