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Super Soft Chocolate Drop Sugar Cookies
4.9 from 76 votes

Super Soft Chocolate Drop Sugar Cookies

Super Soft Chocolate Drop Sugar Cookies feature a tender texture achieved by combining cocoa powder with flour, baking soda, and salted butter. The dough chills before baking to maintain shape, and each cookie is rolled in granulated sugar for a slightly crisp outside. These cookies have a rich chocolate flavor balanced with subtle sweetness.

Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Servings: 36 Cookies
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  2. 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.
  3. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
  4. Add the flour/cocoa mixture and mix until combined.
  5. 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.
  6. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 36 Cookies

Amount Per Serving

Calories

% 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.