Soft Chocolate Sugar Cookies
User Reviews
4.5
Soft Chocolate Sugar Cookies
Description
The recipe calls for mixing three types of sugars with melted butter cooled to a warm temperature to avoid cooking eggs prematurely. Flour, cocoa powder, baking soda, and baking powder are combined separately, then folded into the wet mixture. The dough is portioned into balls, rolled in granulated sugar for a sweet crust, and flattened before baking.
Baking at 350°F produces cookies with a soft interior and a delicate sugar crust on the outside. The blend of dark brown sugar enhances chewiness and complements the cocoa, while the vanilla adds aroma. The method ensures the butter is just right to create a smooth dough that doesn't spread excessively.
These cookies work well as a dessert or snack, offering a soft but structured bite with balanced chocolate and sweet notes. Using dark brown sugar is recommended for the optimum chewy texture.
Ingredients
- ⅓ cup granulated sugar
- 1 ½ cups all-purpose flour plus 2 tablespoons
- ¾ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 14 tablespoons butter
- 1 ¾ cups dark brown sugar packed
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 large egg plus 1 egg yolk
Instructions
- Preheat the oven to 350 degrees F.
- Pour the granulated sugar on a plate or shallow dish like a pie plate and set aside. In a medium bowl, stir together the flour, cocoa, baking soda and baking powder.
- In a large bowl, melt 10 tablespoons of the butter in the microwave. Take care not to overheat; microwave the butter until just melted. Stir in the remaining 4 tablespoons butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer).
- Whisk the brown sugar, vanilla and salt into the melted butter until the mixture is completely smooth. Whisk in the egg and egg yolk until smooth. Stir in the flour mixture until just combined.
- Roll the dough into balls, about 2 tablespoons for each cookie. Roll the balls in the granulated sugar and place on lightly greased or lined (with parchment or silpat liners) baking sheets. Using the bottom of a glass, flatten the cookies to about 1/4-inch thick, more or less. Sprinkle the cookies with a bit more granulated sugar (just a pinch per cookie).
- Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Don't overbake or the cookies will be dry. Transfer the cookies to a baking rack to cool completely.
Notes
- Ensure the melted butter is cooled to about 90-95 degrees Fahrenheit before mixing to maintain the right dough consistency.
- Using dark brown sugar contributes to the cookies’ chewiness; substituting with light brown sugar may change texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20-24 cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 207kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 174mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
