I finally perfected my Chewy Chocolate Sugar Cookies and I’m sharing the one unexpected pantry ingredient everyone keeps asking about.

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I keep getting asked about these Chocolate Sugar Cookies. I thought they’d be ordinary but the deep unsweetened cocoa powder and plain granulated sugar do something weird to the texture and flavor, makes them darker and kind of naughty.

I call them Chewy Chocolate Sugar Cookies, even when they look a bit cracked on top, and my buddy jokes they are Easy Chocolate Sugar Cookies when he wants to steal one before dinner. I won’t pretend they’re perfect, sometimes i overbake or they spread too much, but that makes them more interesting, you just gotta try one to see.

Ingredients

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Main carb in cookies, gives structure and chew, low in fiber, not very healthy.
Gives chocolate flavor, has antioxidants, some fiber, slightly bitter not sweet.
Adds richness and moisture, lots of fat, small amount of vitamin A, calorie dense.
Makes cookies sweet and crispy, pure carbs, no protein, high glycemic index.
Adds sweetness plus a hint of molasses, keeps cookies soft and chewy.
Binds dough, add protein and moisture, helps rise, small cholesterol amount.
Tiny amount for aroma and flavor boost, its no calories but big impact.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1 large egg, room temp

1 teaspoon pure vanilla extract

2 tablespoons milk (optional)

1/4 cup granulated sugar for rolling (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set aside.

2. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1/2 cup (50 g) sifted unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Set the dry mix aside.

3. In a large bowl beat 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the sides so nothing gets left behind.

4. Add 1 large room temperature egg and 1 teaspoon pure vanilla extract, beat until combined and smooth.

5. Gradually add the dry ingredients to the butter mixture and mix just until incorporated. If the dough feels too stiff or crumbly add up to 2 tablespoons milk, 1 teaspoon at a time, just to bring it together.

6. For neater cookies chill the dough 20 to 30 minutes, or you can bake right away if you like thinner spread cookies.

7. If using 1/4 cup granulated sugar for rolling, scoop rounded tablespoons (or use a small cookie scoop), roll into balls and toss in the sugar. Place balls about 2 inches apart on the prepared sheets and gently press each one to slightly flatten.

8. Bake 9 to 12 minutes until the edges are set but centers still look slightly soft; they will firm as they cool. Rotate the pan halfway through baking if your oven runs hot.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Don’t overbake, or they’ll be dry.

10. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls between sheets for up to 3 months and bake from frozen adding a minute or two to the bake time.

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheets (2), plus parchment paper or silicone baking mat
3. Mixing bowls — one large and one medium (or just two different sizes)
4. Electric mixer or sturdy wooden spoon for creaming the butter and sugars
5. Measuring cups and spoons (dry and liquid)
6. Sifter or fine mesh sieve for the cocoa powder
7. Cookie scoop or tablespoons for portioning dough
8. Rubber spatula for scraping the bowl and folding in dry ingredients
9. Wire cooling rack for letting cookies finish firming up

FAQ

Q: What temperature and time should I bake these at? A: Preheat oven to 350°F (175°C). Scoop or roll 1 tablespoon balls and bake 9 to 11 minutes, bigger cookies 11 to 13. Edges should look set and centers still a bit soft, then cool on the pan 2 minutes before moving to a rack.

Q: Do I need to chill the dough? A: Yes, chilling helps a lot. 30 minutes makes them easier to handle and reduces spreading, 1 hour is better for flavor. If you want to cut shapes chill 1 to 2 hours till firm.

Q: Can I swap Dutch process cocoa for the unsweetened cocoa called for? A: You can, but taste and rise might change. Dutch process is less acidic, and since this recipe uses a little baking soda the texture may be slightly different, but it will still work fine.

Q: How do I make them chewier or crispier? A: For chewier, use a bit more brown sugar, underbake by a minute or two and let them cool on the pan. For crispier, flatten the dough a touch before baking, bake a little longer till edges brown, and use more white sugar than brown.

Q: How should I store or freeze the cookies or dough? A: Store baked cookies in an airtight container at room temp for 3 to 4 days. Freeze baked cookies up to 3 months. To freeze dough, shape into balls, flash freeze on a tray then bag for up to 3 months, bake from frozen adding 1 to 2 minutes to the time.

Q: Why did my cookies spread too much or turn out cakey? A: Too much spread usually means butter was too soft or oven was cool, or you didnt chill the dough. Cakey cookies come from too much flour, overmixing, or too much leavening. Measure flour right, chill dough, and dont overbeat the batter.

Chocolate Sugar Cookies Recipe Substitutions and Variations

All purpose flour: swap for a 1:1 gluten free all purpose blend (use same weight, 280 g). If the blend has no xanthan gum add 1/4 tsp xanthan per cup. Cookies may be a bit more crumbly but still tasty.
Unsweetened cocoa powder: use Dutch process cocoa 1:1 for a darker, richer flavor. It can change how much lift you get, but with the baking powder and soda here it usually works fine.
Unsalted butter: replace with solid coconut oil or vegan block butter by weight (170 g). Coconut oil can make edges crisper and adds a hint of coconut, so chill the dough if it feels too soft.
Large egg: make a flax “egg” 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes, or use 1/4 cup applesauce for a softer, cakier cookie. Flax keeps chew, applesauce gives more tenderness.

Pro Tips

1) Measure flour the right way, spoon it into your cup and level it off, don’t scoop straight from the bag. Too much flour = dry crumbly cookies and you do NOT want that, you can always add a tiny splash of milk if it looks dusty.

2) Use room temp butter and egg so they blend smooth, and really beat the butter with the sugars until it gets lighter and a bit fluffy, that makes the cookies tender and not dense. Don’t overmix once the flour goes in though, stop as soon as it’s combined.

3) Chill the dough if you want neat, thicker cookies, or skip chilling for thinner, more spread out ones. If you freeze dough balls bake from frozen and just add a minute or two, works great when you want fresh cookies on demand.

4) Pull them from the oven when the edges look set but the centers are still soft, they firm up as they cool. Use light colored baking sheets and rotate the pan partway through if your oven has hot spots, saves you from burned bottoms.

Chocolate Sugar Cookies Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I finally perfected my Chewy Chocolate Sugar Cookies and I'm sharing the one unexpected pantry ingredient everyone keeps asking about.

Servings

servings

Calories

159

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Baking sheets (2), plus parchment paper or silicone baking mat
3. Mixing bowls — one large and one medium (or just two different sizes)
4. Electric mixer or sturdy wooden spoon for creaming the butter and sugars
5. Measuring cups and spoons (dry and liquid)
6. Sifter or fine mesh sieve for the cocoa powder
7. Cookie scoop or tablespoons for portioning dough
8. Rubber spatula for scraping the bowl and folding in dry ingredients
9. Wire cooling rack for letting cookies finish firming up

Ingredients

2 1/4 cups (280 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg, room temp
1 teaspoon pure vanilla extract
2 tablespoons milk (optional)
1/4 cup granulated sugar for rolling (optional)

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set aside.
In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1/2 cup (50 g) sifted unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Set the dry mix aside.
In a large bowl beat 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the sides so nothing gets left behind.
Add 1 large room temperature egg and 1 teaspoon pure vanilla extract, beat until combined and smooth.
Gradually add the dry ingredients to the butter mixture and mix just until incorporated. If the dough feels too stiff or crumbly add up to 2 tablespoons milk, 1 teaspoon at a time, just to bring it together.
For neater cookies chill the dough 20 to 30 minutes, or you can bake right away if you like thinner spread cookies.
If using 1/4 cup granulated sugar for rolling, scoop rounded tablespoons (or use a small cookie scoop), roll into balls and toss in the sugar. Place balls about 2 inches apart on the prepared sheets and gently press each one to slightly flatten.
Bake 9 to 12 minutes until the edges are set but centers still look slightly soft; they will firm as they cool. Rotate the pan halfway through baking if your oven runs hot.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Don’t overbake, or they’ll be dry.
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls between sheets for up to 3 months and bake from frozen adding a minute or two to the bake time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.