Super Soft Chocolate Drop Sugar Cookies
User Reviews
4.9
Super Soft Chocolate Drop Sugar Cookies
Description
The recipe starts by whisking together cocoa, flour, baking soda, and salt before creaming butter and sugar until fluffy. Eggs and vanilla are incorporated, followed by the dry ingredients to produce a soft, thick dough. After chilling, dough portions are shaped and rolled in sugar, which adds a delicate crunch when baked. The cooled cookies deliver a moist but soft crumb with intense chocolate notes from either natural or Dutch-process cocoa powder.
This cookie performs well as a dessert or snack, pairing nicely with milk or coffee. Adjustments to oven temperature or flour quantity can control spreading and texture, especially in varying climates or altitudes.
Choosing natural vs Dutch-process cocoa influences the cookie’s color and flavor depth, with Dutch-process giving darker, richer cookies. Chilling the dough is key to maintaining the ideal shape and preventing excess spread during baking.
Ingredients
- 2 cups all-purpose flour
- ¾ cup natural cocoa powder or unsweetened or Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 ¼ cups butter softened to room temperature (20 tablespoons, salted
- 2 egg large
- 1 teaspoon vanilla extract pure
- granulated sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the granulated sugar and butter and mix until light and fluffy, 2-3 minutes.
- Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
- Add the flour/cocoa mixture and mix until combined.
- Scoop the soft dough into about 2 tablespoon-sized mounds onto a parchment-lined baking sheet (I use a #40 cookie scoop) and chill for about an hour (or up to 24 hours). Alternately, you can chill the entire batch of dough without scooping, but once chilled, it is harder to scoop out portions of dough since the cookie dough is pretty stiff.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
- Roll each scoop of chilled cookie dough in your hands to soften just slightly and form a nice round ball. Roll in granulated sugar and place 1- to 2-inches apart on a parchment-lined baking sheets.
- For a soft-baked cookie, bake for 9-10 minutes (9 minutes is perfect in my oven); for a crispier cookie, bake for 12-13 minutes.
- Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely. Store well-covered at room temperature or in the refrigerator for several days or freeze the baked cookies for a up to a month or so.
Notes
- Natural or Dutch-process cocoa can be used; Dutch-process results in darker, richer flavored cookies.
- If cookies spread too much when baking, try increasing oven temperature to 375°F or add a bit more flour.
- High altitude adjustments may require slightly more flour for better structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 133kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 123mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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