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–+ servings
rich chocolate sugar cookie

Chocolate Sugar Cookie Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 Baking sheet
  • 2 silicone baking mat or sheets of parchment paper
  • 1 Cooling rack
  • 1 Cookie scoop 1.5 tablespoon

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour leveled
  • 1/2 cup natural cocoa powder unsweetened
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 tablespoon milk room temperature
  • 1/4 cup granulated sugar rolling

Instructions
 

  • Line baking sheets with silicone mats or parchment and set aside.
  • In a bowl whisk flour, cocoa powder, baking powder, baking soda, and salt until combined.
  • In a separate bowl beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.
  • Beat in egg and vanilla until smooth and emulsified.
  • Mix in half the dry ingredients on low speed, then add milk, then add remaining dry ingredients just until a soft dough forms.
  • Cover and chill the dough in the refrigerator for 30 minutes to firm slightly.
  • Preheat oven to 350°F (175°C) while the dough chills.
  • Scoop 1.5-tablespoon portions of dough, roll into balls, and coat lightly in the rolling sugar.
  • Arrange dough balls 2 inches apart on prepared baking sheets.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and tops are slightly cracked.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  • Repeat with remaining dough, keeping unused dough chilled between batches.

Notes

For best results, measure flour by weight or spoon-and-level to avoid dense cookies, and avoid overmixing once the flour goes in to maintain tenderness. If you prefer chewier cookies, pull them when the centers still look a touch soft; they set as they cool. Rolling in coarse sugar adds extra crunch and sparkle, and a pinch of espresso powder in the dry mix can deepen the chocolate flavor without tasting like coffee. Store cookies airtight at room temperature for up to 4 days or freeze dough balls for up to 2 months and bake from frozen, adding 1 to 2 minutes to the bake time.
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