Chocolate Sugar Cookie Recipe

Picture a tray of cocoa-brown cookies, their crackled tops sparkling with sugar like evening frost, filling the kitchen with the warm aroma of butter and chocolate.

Imagine biting into a soft-centered, gently crisp-edged cookie that melts into a cozy hush—comfort you can stack in a jar. These chocolate sugar cookies are my go-to when I want classic simplicity with a deeper, fudgier twist: familiar enough for picky eaters, special enough for celebrations.

They’re just right for busy weeknights when dessert needs to be easy, for Sunday suppers that deserve a sweet finish, or for make-ahead baking days when you want dough ready in the freezer.

Once, a last-minute school event popped up and this recipe saved me—mixed, chilled, rolled in sugar, and out the door with still-warm cookies that disappeared in minutes.

Ready for a treat that always delivers without fuss? Ready? Let’s cook!

Why You’ll Love It

• Delivers deep, cocoa-rich flavor with a hint of vanilla
• Bakes up soft centers and lightly crisp, crackly edges
• Uses simple pantry staples and straightforward steps
• Chills quickly, then scoops cleanly for uniform cookies
• Freezes beautifully for easy, bake-anytime treats

Ingredients

• 1 cup unsalted butter softened — room temp makes creaming easier
• 1 cup granulated sugar — superfine dissolves evenly
• 1/2 cup light brown sugar packed — adds moisture and chew
• 1 large egg room temperature — binds and enriches
• 2 teaspoons vanilla extract — pure extract for best flavor
• 2 cups all-purpose flour leveled — spoon-and-level to avoid dense cookies
• 1/2 cup natural cocoa powder unsweetened — use natural, not Dutch-process
• 1 teaspoon baking powder — check freshness for proper lift
• 1/2 teaspoon baking soda — balances cocoa acidity
• 1/2 teaspoon fine sea salt — enhances chocolate flavor
• 2 tablespoons milk room temperature — loosens dough slightly
• 1/4 cup granulated sugar rolling — coarse sugar adds extra crunch

Step-by-Step Method

Prep the Pans

Line two baking sheets with silicone mats or parchment. Set them aside. Clear counter space for scooping and rolling. Place a cooling rack nearby. Gather a small bowl with 1/4 cup granulated sugar for rolling. Make sure your cookie scoop is clean and dry. This prep speeds the process once the dough is mixed and chilled.

Whisk the Dry Mix

Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Whisk until the color looks uniform and no cocoa streaks remain. Break up any lumps with the whisk. Set the bowl aside. This step evenly disperses leavening and salt, ensure consistent rise and flavor in every cookie.

Cream the Butters and Sugars

Beat softened unsalted butter with granulated sugar and packed light brown sugar. Mix on medium until pale, light, and fluffy, about two minutes. Scrape the bowl once. Proper creaming incorporates air for lift and creates a smooth base. Don’t rush; texture here affects spread and crumb later.

Emulsify Egg and Vanilla

Add the room-temperature egg and vanilla extract. Beat until fully incorporated and glossy. Scrape the bowl and beat briefly again. The mixture should look smooth with no streaks. Proper emulsification prevents curdling and helps the dough bind evenly, improving structure and tenderness in the finished cookies.

Fold in Dry, Milk, Then Dry

Mix in half the dry ingredients on low speed just until combined. Pour in the milk and mix briefly. Add the remaining dry mixture and beat on low until a soft dough forms. Stop as soon as the flour disappears. Avoid overmixing to keep the crumb tender and prevent tough, dense cookies.

Chill to Firm

Cover the dough and chill for 30 minutes. Refrigeration firms the butter, reduces spread, and intensifies chocolate flavor. Use this time to preheat the oven and set up your rolling station. If chilling longer, let the dough sit a few minutes at room temperature before scooping for easier handling.

Preheat the Oven

Heat the oven to 350°F (175°C) while the dough chills. Ensure racks are centered for even baking. Check that your oven thermometer reads accurately if you have one. Proper preheating stabilizes heat, sets edges quickly, and promotes those signature crackly tops. Prepare your rolling sugar and scoop.

Scoop, Roll, and Sugar

Portion dough with a 1.5-tablespoon cookie scoop. Roll each portion into a smooth ball between your palms. Lightly coat each ball in granulated rolling sugar. Don’t overcoat; a thin layer adds sparkle and gentle crunch. Place sugared balls on a plate if your sheets aren’t ready yet.

Space on Sheets

Arrange dough balls two inches apart on the prepared baking sheets. This spacing allows even heat circulation and controlled spread. Keep remaining dough refrigerated between batches to maintain shape. Work quickly to minimize warming. If dough softens, briefly re-chill before baking for best edges.

Bake Until Set

Bake one sheet at a time for 9 to 11 minutes. Look for set edges and slightly cracked tops with centers just a touch soft. Rotate the sheet once if your oven has hot spots. Don’t overbake. The cookies will finish setting on the sheet as residual heat carries them through.

Cool and Transfer

Let cookies rest on the baking sheet for five minutes. This sets the structure and prevents breakage. Use a spatula to transfer them to a cooling rack. Cool completely for best texture and flavor. Repeat with remaining dough, keeping unused dough chilled. Store cooled cookies airtight at room temperature.

Ingredient Swaps

• Dairy-free: Replace butter with vegan butter or refined coconut oil; swap milk with oat or almond milk.
• Egg-free: Use 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5–10 min) or 3 tbsp aquafaba.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend; add 1–2 tbsp milk if dough seems dry.
• Cocoa: Natural cocoa can be swapped with Dutch-process; reduce baking soda to 1/4 tsp if using all Dutch-process for balanced lift.
• Sugar: Use all granulated sugar (1 1/2 cups total) if out of brown sugar; or use all brown sugar for extra chew and deeper flavor.
• Flavor boosters: Add 1/2–1 tsp espresso powder to intensify chocolate; swap vanilla with almond extract (1/2–1 tsp) for a twist.
• Budget/availability: Use table salt instead of sea salt; any neutral milk works. Coarse sugar for rolling can be replaced with regular granulated sugar.

You Must Know

Doneness • If edges look set but centers still glossy and soft with faint surface cracks, pull at 9–10 minutes; they’ll finish setting on the sheet in 5 minutes for chewier cookies.

Troubleshoot • If cookies spread too much into thin puddles, chill portioned dough 20–30 minutes until firm to the touch; warmer dough plus high butter-to-flour ratio accelerates spread.

Scale • For 12 cookies, halve every ingredient and keep portion size at 1.5 tablespoons; bake time stays 9–11 minutes because thickness, not batch size, governs doneness.

Flavor Boost • For deeper chocolate without coffee flavor, add 1/2–3/4 teaspoon instant espresso powder to the dry mix; it heightens cocoa’s bitterness and aroma without adding sweetness.

Make-Ahead • To stagger serving, freeze scooped, sugar-rolled dough balls on a sheet until solid (2–3 hours), then bag; bake from frozen at 350°F adding 1–2 minutes, looking for the same set edges and light cracking.

Serving Tips

• Serve with cold milk or a scoop of vanilla bean ice cream.
• Drizzle with warm salted caramel and a sprinkle of flaky sea salt.
• Sandwich two cookies with marshmallow fluff or chocolate ganache.
• Plate alongside fresh berries and a dollop of lightly sweetened whipped cream.
• Dust with powdered sugar and serve warm with espresso or hot cocoa.

Storage & Make-Ahead

Store cookies airtight at room temperature up to 4 days or refrigerate up to 1 week for extra chew.

Dough can be made ahead: chill covered up to 72 hours.

For longer storage, scoop and freeze dough balls up to 2 months; bake from frozen, adding 1–2 minutes to bake time.

Reheating

Reheat gently: microwave 5–10 seconds per cookie wrapped in a damp paper towel.

Oven 300°F for 5–7 minutes on a sheet.

Stovetop skillet low heat, covered, 1–2 minutes each side.

Thin Mint–Style Nostalgia

Sometimes nostalgia asks for a crisp, mint-kissed bite, so I take this chocolate sugar cookie dough and lean into Thin Mint vibes: add 1/2–3/4 teaspoon peppermint extract to the wet ingredients, roll the scoops smaller for thinner cookies, and bake just until the edges set. The aroma blooms cool and chocolatey, like opening a fresh sleeve from the freezer.

I keep the rolling sugar—its sparkle gives that delicate snap. If you like a deeper cocoa echo, whisk in a pinch of espresso powder with the dry mix. After baking, I let them cool completely so the edges turn snappy and the centers stay tender.

For a bolder chill, stash the finished cookies in the fridge; the peppermint tastes extra clean.

Final Thoughts

Give these chocolate sugar cookies a try and make them your own—add a pinch of espresso, swap in coarse sugar for extra sparkle, or pull them early for extra-chewy centers.

Can’t wait to hear how you customize your batch!

Frequently Asked Questions

Can I Make These Cookies Gluten-Free Without Gritty Texture?

Yes—you can. I swap in a quality 1:1 gluten-free flour with xanthan gum, add 1 tablespoon cornstarch, and rest the dough 45 minutes. The bake stays tender, chocolatey, and smooth, not gritty. You’ll taste pure cocoa.

How Do High Altitudes Affect Spread and Bake Time?

High altitude makes cookies spread less and bake faster. I’d add 1–2 tablespoons milk, reduce sugar slightly, increase oven to 365°F, and shave 1–2 minutes off bake time. Watch fragrant, crackly tops and set edges.

What Mixer Speed Prevents Over-Aerating Butter and Sugar?

Use medium speed (about speed 4 on a stand mixer). I cream until the mixture looks pale and fluffy but not airy—about 2 minutes—so you’ll feel it lighten under the beater without trapping excess bubbles.

Are There Dairy-Free Substitutes That Keep the Texture?

Yes—use refined coconut oil or vegan butter sticks, and swap milk for oat or soy milk. I cream gently, smell cocoa blooming, and get tender, crisp-edged bites. Add 1 tablespoon cornstarch for structure; texture stays dreamy.

How Can I Add Mix-Ins Without Compromising Structure?

Fold 1 to 1.5 cups total mix-ins—finely chopped—into chilled dough by hand. I favor mini chips, toasted nuts, or crisp bits. Keep pieces small, distribute evenly, and slightly underbake; the cookies set tender, edges gently snappy.