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rich dark chocolate cookies

Dark Chocolate Christmas Sugar Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 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
  • 1 Baking sheet
  • 1 silicone baking mat or roll parchment paper
  • 1 Rolling Pin
  • 2 Cookie cutter
  • 1 wire cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2 cup all-purpose flour spooned and leveled
  • 3/4 cup Dutch-process cocoa powder sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 tablespoon milk room temperature
  • 1/2 cup dark chocolate chips finely chopped
  • 1/4 cup sanding sugar red and green, for decorating
  • 1/4 cup white chocolate melted, for drizzling (optional)

Instructions
 

  • Cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 minutes.
  • Beat in the egg, vanilla extract, and almond extract until fully combined.
  • In a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Add half the dry ingredients to the wet ingredients and mix on low just until combined.
  • Mix in the milk, then add the remaining dry ingredients and beat on low until a soft dough forms.
  • Fold in the finely chopped dark chocolate chips with a spatula until evenly distributed.
  • Divide the dough into two discs, wrap tightly, and chill for 1 hour until firm but rollable.
  • Preheat the oven to 350°F (175°C) and line the baking sheet with a silicone mat or parchment.
  • On a lightly floured surface roll one dough disc to 1/4 inch thickness, keeping the other disc chilled.
  • Cut out shapes with cookie cutters and transfer them 2 inches apart onto the prepared baking sheet.
  • Sprinkle tops with red and green sanding sugar or press lightly to adhere decorations.
  • Bake for 9 to 11 minutes until edges are set and centers look slightly soft.
  • Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
  • Repeat rolling, cutting, and baking with remaining dough, re-rolling scraps as needed.
  • Drizzle cooled cookies with melted white chocolate if desired and let set before serving.

Notes

For clean cut edges, roll dough between two sheets of parchment and chill the rolled sheet for 10 minutes before cutting. Use Dutch-process cocoa for a deep color and smooth chocolate flavor; if using natural cocoa, reduce baking soda to a pinch. Avoid overbaking—these cookies firm up as they cool. If dough cracks while rolling, let it warm 2 to 3 minutes at room temperature. To prevent spreading, ensure butter is just softened, not melty, and always bake on a cool sheet. Flavor boosters like espresso powder (1/2 teaspoon) or orange zest (1 teaspoon) pair beautifully with dark chocolate. Store in an airtight container for 5 days or freeze baked cookies or dough shapes for up to 2 months.
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