These chocolate sugar cookies are easy to make, so delicious, and perfect for cut outs since they don’t spread in the oven! You’ll love my trick for no mess rolling out too!
These chocolate sugar cookies are such a treat, there’s no reason to relegate them to the holidays! They have the perfect blend of sweet, salty and of course CHOCOLATE! I love them with some white chocolate on top but royal icing or buttercream are great options too.
Frequently Asked Questions
What can I add to my sugar cookies?
I LOVE adding toasted pecans to my sugar cookies but there are so many options! Shredded coconut, a coating of sugar, cocoa nibs, a drizzle of chocolate on top or decorate with a smear of buttercream. Add any flavors you enjoy.
How do you get sugar cookies to hold their shape?
The BEST way to get cookies to hold their shape is to add a few tablespoons of cornstarch to the dry ingredients. This will drastically cut down on the chill time while also making the dough easier to handle and of course spread less.
Are sugar cookies supposed to be soft?
This Is a bit of personal preference, some people demand a soft chewy sugar cookie while others enjoy a crisper one. Cookies will also harden up over time so fresh out of the oven has a very different texture from a two day old cookie. This recipe makes a slightly crisp cookie with a softer middle.
Can I leave sugar cookies out overnight?
You can definitely leave cookies out overnight but it’s best to keep them in an airtight container or well-wrapped in plastic. Exposure to air can degrade the texture and flavor over time.
What type of cocoa powder is best for chocolate sugar cookies?
I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods making it PERFECT for brownies! My go to company is Valrhona but there are lots of great brands out there, including Callebaut, Ghirardelli and lots of organic and fair trade options too! I often make these cookies with a cocoa powder from my local supermarket that’s a blend of natural and Dutch processed and they turn out great!
How to Make Chocolate Sugar Cookies
1. Sift the flour, salt, corn starch, into a large bowl. If you’re using measuring cups just subtract two tablespoons from the second cup of flour. If possible use a kitchen scale, they’re so much more exact and you really get better, more consistent results.
2. Add the cocoa powder then sift and whisk together to combine and set aside.
3. Add the room temperature butter, and sugar to the bowl of your stand mixer fitted with a paddle attachment then beat together until well combined. You can use an electric hand mixer instead if desired.
4. Beat in the egg and vanilla, scrape the bowl down and mix once more.
5. Add the flour in and mix on low until just combined.
6. Dump the dough onto a sheet of parchment paper and press down then place another sheet of paper on top.
7. Roll out to 1/4″ thick. Slide onto a baking sheet and chill for about 20 minutes or until firm.
8. Heat oven to 350F. Peel off both layers of paper then replace the bottom piece, this helps your cookies pop out easier. Cut shapes out and transfer to a parchment-lined sheet.
9. Bake on the center rack for about 8-12 minutes or until the centers are set. The cookies will be soft out of the oven but will firm up when cooled.
10. Once your cookies are room temperature they can be decorated. I love adding some white chocolate and a but of crushed candy cane for an easy and delicious finish.
Pro Tips for the BEST Chocolate Sugar Cookies
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Make sure to scrape the bowl down several times when making the batter. Stray pieces of unmixed butter of flour will disturb the texture of your cookies.
- This is a great dough to make in advance and freeze for on demand cookies later. I like to freeze the dough after rolling out so if defrosts quickly. Make sure to wrap very well before freezing.
- I rolled these cookies to 1/4 inch but they could be thicker or thinner. Adjust baking times accordingly.
- If you only have salted butter then just use that and reduce the salt added to 1/4 tsp. Unless you love salty chocolate baked goods like I do, then add the full 3/4 tsp.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this chocolate sugar cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Chocolate Sugar Cookies
Equipment
- Baking Sheet
- Mixer
Ingredients
- 2 cups all-purpose flour subtract 2 tbsp, 220g
- 2 tbsp corn starch 20g
- 3/4 tsp salt
- 3/4 cups cocoa powder Dutch processed preferred
- 1 cup sugar 200g
- 1 cups unsalted butter at room temperature
- 1 large egg
- 1 tbsp vanilla 15mL
Instructions
- Sift the flour, corn starch, cocoa and salt into a large bowl then whisk together to combine.
- Combine butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment. Mix until incorporated. Don’t over mix.
- Add egg and vanilla then mix and scrape the sides of the bowl.
- Add in flour mixture to the bowl. Mix at low speed for 30 seconds.
- The dough is ready when it sticks to the paddle mixture. Do not over mix.
- Roll out the dough between 2 pieces of parchment paper.
- Put on a baking sheet and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Use a cookie cutter to cut out shapes.
- Bake for 8-12 minutes or until centers are set.
- Allow to cool completely.
Video
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Make sure to scrape the bowl down several times when making the batter. Stray pieces of unmixed butter of flour will disturb the texture of your cookies.
- This is a great dough to make in advance and freeze for on demand cookies later. I like to freeze the dough after rolling out so if defrosts quickly. Make sure to wrap very well before freezing.
- I rolled these cookies to 1/4 inch but they could be thicker or thinner. Adjust baking times accordingly.
- If you only have salted butter then just use that and reduce the salt added to 1/4 tsp. Unless you love salty chocolate baked goods like I do, then add the full 3/4 tsp.
These cookies are great so me and my grandchildren will be making them, as we love trying new and delicious recipes, Thankyou for sharing. Merry Christmas to you 🙂
Tried this recipe last night and it was absolutely delicious. I’ve done the regular sugar cookie recipe before and it was nice, but this is even better! Was concerned the cocoa might be a tad too strong/dark but it was just right. I cut my cookies a little thick and baked for just 10 minutes and they were soft and tender and richly chocolatey in flavour, while still keeping their shape perfectly! Also that trick to lift the baking paper up one first, then flip it to the bottom so the cookies don’t stick when you remove them is genius!
Trying to bake these for a holiday Christmas party… where can i find the exact ingredient measurements? Am I totally overlooking it?
In the recipe card towards the bottom
Hi John, how long will these cookies last in an airtight container?
Thanks!
Denise
Great recipe! Super easy, delicious, and beautifully defined edges as promised. Thank you!