Chocolate Sugar Cookies
User Reviews
4.2
Chocolate Sugar Cookies
Description
Chocolate Sugar Cookies feature a dough made with all-purpose flour, Dutch-process cocoa powder, and salt mixed evenly before combining with creamed butter and sugars. The inclusion of both granulated and light brown sugar adds complexity to the cookie's sweetness and moisture. Cold eggs and vanilla extract are incorporated to enrich the dough. Chilling the dough in disks ensures easier rolling and final texture control. Rolled and refrigerated again before baking, the cookies come out with a soft, tender crumb and a pronounced chocolate flavor from the cocoa powder. Baking at 325 degrees F preserves moisture while setting the shape.
The method’s attention to chilling helps keep sturdy edges and prevents spread, allowing for neat cookie shapes that can be decorated or served plain. This recipe yields chocolate cookies that are soft with a slight chew, ideal for those who enjoy a less crispy, more tender cookie. They can be enjoyed on their own or paired with milk or coffee.
The recipe notes state the nutritional values are based on one serving but do not specify quantity or serving size, so portion control is left to the user.
Ingredients
- 6 cups all-purpose flour
- 1¼ cups Dutch-process cocoa powder
- 1 teaspoon salt
- 2 cups butter at room temperature, unsalted
- 2 cups granulated sugar
- 1 cup light brown sugar
- 3 egg cold
- 2 teaspoons vanilla extract pure
Instructions
- In a large bowl, whisk together the flour, cocoa powder and salt; set aside.
- Using an electric mixer, beat together the butter and both sugars on medium speed until light and fluffy, about 5 minutes. Add the eggs and mix to combine, scraping the sides of the bowl as needed. Add the vanilla extract and again beat to combine. Reduce the speed to low, add the flour mixture, and beat until just combined, giving it a final mix by hand with a rubber spatula.
- Divide the dough in two and shape each half into a round disk about 2 inches high. Wrap both in plastic wrap and refrigerate for at least 45 minutes (or up to 1 day).
- Working with one piece of dough at a time, roll it out between two pieces of parchment paper (it's non-stick and eliminates the need for extra flour) to a ¼-inch thickness. Transfer the parchment and dough onto a cutting board or baking sheet and refrigerate for 15 minutes.
- Meanwhile, preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the refrigerate and cut out your shapes and place on the parchment-lined baking sheets, leaving about 2 inches of space between them. Gather up any excess dough, re-roll and repeat process until all of the dough has been used.
- Place the baking sheets with the cut-out cookies into the freezer for 15 minutes before baking.
- Bake until the cookie edges are set, about 15 to 17 minutes. Remove from the oven and place the baking sheet on a cooling rack for 10 minutes, then use a spatula to transfer the cookies to the rack to cool completely. Allow cookies to cool completely before decorating. Cookies can be stored in an airtight container at room temperature for up to 2 weeks. Cookies can also be frozen - I wrapped them in plastic wrap and placed in a ziploc bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36large cookies
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 74mg | 3% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 335IU | 7% |
| Calcium | 17mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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