0.0 from 0 votes
Chocolate Sugar Cookies
Chocolate Sugar Cookies rival the vanilla counter part. These cookies have a soft and chewy texture with a little crunch thanks to being rolled in granulated sugar. These cookies come together within 30 minutes and are perfect for any occasion whether a cookie swap or simply craving chocolate.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 28
Calories: 158 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 ticks unsalted butter softened
- 1 cup brown sugar
- 1 cup granulated sugar divided
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup Dutch process cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Using a KitchenAid stand mixer fitted with a paddle attachment begin to cream the butter, brown sugar and a ½ cup of the granulated sugar together. Mix together on medium speed for 2 minutes until creamy.
- Then add the eggs one at a time while the mixer is on low speed. Pour in the vanilla extract. Mix again for 1 minute then stop and scrape down the sides of the bowl.
- Pour the all-purpose flour, cocoa powder, salt, baking soda, and baking powder into the bowl. Mix for one minute starting on low speed and gradually increasing to medium.
- Line baking sheets with parchment paper and set to the side.
- Place the remaining ½ cup granulated sugar into a bowl. Using a medium cookie scoop, scoop chocolate dough one-by-one and drop into the bowl with the sugar. Sprinkle sugar on top, roll the ball of dough around until it is covered in granulated sugar then place on an un-greased parchment lined baking sheet. Repeat until all the cookie dough is used.
- Bake in the middle rack for 12 minutes until the cookies are just set. Remove from the oven and let rest on the baking sheet for 10-15 minutes until cooled and set. Enjoy immediately or package in an air tight container for up to 5 days.
Cup of Yum
Notes
- Making sure to not over crowd the baking sheet as the cookies will spread out.
- Spacing - Making sure to not over crowd the baking sheet as the cookies will spread out.
- Refrigeration of Dough - I tested this recipe by refrigerating the dough before baking and also the way it's written--without refrigeration before baking. Neither way did the cookies come out a different way. Therefore, you can scoop and immediately bake or scoop, refrigerate, and wait to bake and you will still get the same delicious cookie.
- Egg - For a less chewy cookie you can omit one egg. This is also good to know if you find that you only have 1 egg left to bake with.
Nutrition Information
Serving
1g
Calories
158kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
29mg
(10%)
Sodium
65mg
(3%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
219IU
(4%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 158
% Daily Value*
| Serving | 1g | |
| Calories | 158kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 65mg | 3% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 219IU | 4% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.