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Chocolate Sugar Cookies Recipe – This easy recipe makes the best soft chocolate sugar cookies! A crisp outside with a tender, chewy center makes these cookies and absolute favorite!
I’ve talked before about how sugar cookies are my absolute favorite cookies. But, let me tell you, this chocolate sugar cookie is beyond amazing! Talk about the perfect combination of a brownie-flavored confection in a soft, chewy sugar cookie! Oh my stars!
The cookie dough is rich, thick and so chocolatey. The addition of the espresso powder, like in my chocolate cake, helps to deepen the chocolate flavor without adding the flavor of coffee to the baked cookies. Of course, if you don’t have it on hand, the cookies are still mighty delicious without it! Just simply omit it from the recipe.
This recipe makes 4 dozen cookies when using a cookie scoop or scooping by the tablespoon and rolling into a ball. I don’t press the cookie dough ball when I drop it onto the parchment lined baking sheet. It will spread the perfect amount as it bakes.
Once baked, I leave the cookies on the baking sheet to cool completely before transferring to a plate for serving. I like to put the baking sheet on a wire rack (or even on the metal grate of my cooktop) to help the air circulate around the pans for cooling.
Here’s my Chocolate Sugar Cookie recipe. Make them soon! I hope you love them as much as I do!
Chocolate Sugar Cookies Recipe
- 1 cup butter , softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon espresso powder optional
- 1 teaspoon vanilla extract
- Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
- Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined. Stir in flour, cocoa powder, baking powder, salt, espresso powder and vanilla.
- Scoop cookie dough by the tablespoon full and roll into a ball.
- Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes. Remove from oven and cool.
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I’ll answer my own question about whether or not to flatten the dough balls. Do flatten them before baking because they don’t spread out all the way and are a bit puffy, which I don’t like.
Fantastic! We used Muscovado for 1/2 cup of the sugar and vanilla bean pod and a tiny bit extra salt. Like an Oreo crust only better!
I made these cookies today, 3/21/2020.They are delicious and so easy to make. I only had 1 1/2 sticks of butter (had more in the freezer), so I used half a cup of Crisco too. I will definitely make these again. Thank you
My kids want to make these for a bake sale on Thursday – is it possible to make the dough and freeze until the night before or the cookies themselves, do they freeze well?
Hi Tanja –
They do freeze well – just be sure to wrap well with freezer wrap and store in an airtight container. I like to thaw them overnight in the fridge before baking them.
Hope you enjoy the cookies! Thanks!
Oh. My. Goodness. I am in love with this recipe. I have been searching for an amazing chocolate sugar cookie and this is it. Very simple recipe and easy to put together. Mine didn’t spread as much or get as thin as shown but they definitely weren’t puffy and small. Thank you so much for sharing this!
I’m so excited you found my recipe and enjoyed it, Olivia! They are some of our favorites too! Thanks! xo
I made the chocolate sugar cookie recipe using cannabis butter — it worked like a dream! The cookies are the perfect bite-size and taste very good. Great cannabutter recipe.
Thanks Toni! I’m glad you liked them. xo
Can these be made without the coffee?
They don’t have coffee in them – the espresso powder is that used in baking. You can omit it though if you wish – the cookies will still be delicious! Enjoy! xo
Great cookie, the second tome I made them I use baking soda and added an extra minute to the time. This made a thinner cookie with a little crunch on the bottom and chewy middle.
Rich and delicious chocolate sugar cookie! Definitely a keeper.
This is an amazing recipe! I rolled the dough balls in sugar before baking, as with the plain sugar cookie recipe. I used my small cookie scoop, but was only able to get 33 cookies. Which is fine, just less than I was expecting. I also did not flatten the dough as instructed in the recipe because the blog says that she does not, as they flatten enough while baking. My cookies were on the small side, and somewhat domed, so I may try the medium scoop next time and flatten them slightly. I will continue to roll them in sugar though, because it’s just that little yummy extra. These have the most delicious chocolate taste, much like a Chocolate Crinkle, but without the powdered sugar. Delicious. Definitely a keeper.