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 four 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
Ingredients
- 1 cup (226 g) butter, , softened
- 1 1/2 cups (297 g) granulated sugar
- 1 large (50 g) egg
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (1 g) Kosher salt
- 1/4 teaspoon (1 g) espresso powder, optional
- 1 teaspoon (5 g) vanilla extract
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I’m confused. You’ve said in your notes that you don’t flatten the dough balls when you place them on the cookie sheet yet the instructions say to flatten balls.
I’m sorry for any confusion, Terri! I will add further clarification to the post to make this clearer.
As I describe in my blog post, I say I don’t press as drop onto cookie sheet – meaning no need to press out flat as the cookies will spread and flatten out some naturally as they bake (as in photos I shared).
In the recipe, I say lightly press each cookie down when putting onto cookie sheet.
To help clarify, I would suggest to just place onto the cookie sheet with a “light press” atop each as each cookie is placed. No need to “mash” them down or flatten them. Allow spacing as described between each cookie so that it has room to spread.
I hope this helps! And I hope you enjoy the cookies – they are some of our favorites! xo
Tasty! Difficult to measure cooking time, as you want them still a little soft in the middle, especially if you make them a little bigger than listed. They’re good crispy or soft anyway, especially right out of the oven!
I picked this recipe because of the picture, and the comment that mentioned they turned out flat. But mine didn’t! They poofed up, and were cakey. I’m in China, baking for Chinese, who complain about American food being too sweet, and therefore added half the sugar, per usual. Perhaps that is the reason?
It will work better to use the recipe ingredients as listed, Lauren. Also make sure that your butter didn’t get too warm before making them. Thanks!
I tried this recipe today and I love these cookies! I was a little afraid when I was measuring because the measuring cups and the scale weight don’t always agree, and that can make the difference in an excellent result. So I just used my judgement (in this case the cocoa powder) and moved on. They were easy, quick to make and I will certainly be making them again. Thanks for the recipe my Grandson will be very happy!
These were great. Thanks! Half of the batch a gave a small pinch of coarse kosher salt on top. That really set them over the top. A cold glass of milk, these cookies, and the kids in bed. It’s going to be a good night.
Sounds like a great night time snack, Seth! Glad you enjoy these! Thanks!
I’ve been making these for months and never left a review! Between these and the “regular” sugar cookie recipe, I pretty much have it memorized. This is easily the best recipe I have found for sugar cookies. The come out “flat,” not puffy, they are soft and chewy…Delicious. I’ve been using cake flour. Not sure if that makes much of a difference, but it works well!
Wonderful to hear! So happy you enjoy them! xo
Can u use oil??
Why kosher salt? Why not regular ol’ table salt??
Do you use a hand mixer?
A hand mixer or stand mixer either will work for these cookies.
Where do you find instant expresso powder? Looking forward to making these.
King Arthur’s sells espresso powder through their catalog.
Hi Sally,
You can sometimes find it in your local grocery store and online. I’ve included the link to it on Amazon in the post above. I hope that helps!
Robyn xo
I plan on making these today and will use Starbucks Via instant coffee.I’m sure it will work, nice and strong!
I’ve found it at both Ralphs and Vons…That’s Kroger and Safeway in other parts of the country. Good luck!