Soft Chocolate Sugar Cookies
Soft Chocolate Sugar Cookies are loaded with chocolate flavor by using bittersweet chocolate, espresso powder, and cocoa powder! They’re then rolled in granulated sugar for a deliciously sweet finish to the tender cookies!
Homemade Chocolate Cookies
These Soft Chocolate Sugar Cookies have a tender center with a slightly crunchy sugar coating on the outside! Pair these thick, chewy cookies with a tall glass of ice-cold milk for a well-deserved reward for wrapping all those gifts!
Or you could also bring them to the cookie swap and watch as they quickly disappear into everyone’s cookie tins! They’ll fit in nicely among the traditional Peanut Butter Blossoms and tasty Snickerdoodle Cookies while bringing their own pop of rich chocolaty flavor!
Rebecca’s Recipe Review
Taste: Rich chocolate flavor loaded with bittersweet chocolate, espresso pwoder, and cocoa powder.
Texture: Tender, chewy cookies rolled in granulated sugar for a lightly crisp coating.
Ease: 4/10
Pros: You’ll find that the majority of ingredients needed for this recipe are ones you likely already have on hand! Making this cookie recipe that much easier!
Cons: The dough does need to chill for 30 minutes.
Would I Make This Again? Yes!
Ingredients For Chocolate Sugar Cookies
When making this Soft Chocolate Sugar Cookies recipe you’ll start by melting finely chopped bittersweet chocolate, unsalted butter, and espresso powder together. Afterward, granulated sugar, light brown sugar, eggs, and vanilla are added.
Lastly, all-purpose flour, cocoa powder, baking powder, baking soda, and salt are needed to finish off the cookie dough. Once the dough is finished it gets placed into the refrigerator to chill.
This simple step is the secret to making sure these cookies turn out perfectly thick and chewy! Then before baking, the chilled cookie dough is portioned out and rolled into balls.
Each cookie dough ball then gets swirled around in a bowl of granulated sugar! This gives them their sweet, lightly crunchy coat.
The first batch you make will leave you craving for more! I made this the second time today and they are just so yummy. I love the chocolate flavor on this one. It’s not overwhelmingly sweet like other chocolate cookies. The cacao (of the chocolate and the cocoa powder) proportion is just perfect. Thank you!!
Some encouraging words for those who are making this:
When I took them out of the oven, they felt mushy and as if they were not baked. However, I followed the recipe and left them on the cookie sheet to cool for 15 minutes. They hold their shape after that.
– Mungbean
How To Make Chocolate Sugar Cookies
- Add chocolate, butter, and espresso powder to a heat-safe bowl over a saucepan that’s simmering with water. Be sure to stir this mixture together constantly until it’s melted and smooth.
- Remove the melted chocolate mixture from the heat. Then stir in granulated sugar and brown sugar until smooth.
- Whisk in the eggs and vanilla extract.
- Combine the flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Whisk together thoroughly.
- Fold the dry ingredients into the wet ingredients until just combined. Next, cover the bowl with plastic wrap and allow it to chill in the refrigerator.
- Place granulated sugar into a small bowl.
- Scoop out the cookie dough using a medium cookie scoop. Then roll each scoop into a ball.
- Roll the cookie dough balls into the granulated sugar until coated. Afterward, place the coated dough balls onto a baking sheet that’s lined with parchment paper.
- Bake cookies until they appear underdone when removed from the oven. Then allow the cookies to cool on the cookie sheet before transferring them to a cooling rack.
Rebecca’s Tips
- This cookie dough doesn’t HAVE to be chilled but doing so does result in a thicker, chewier cookie. So you can skip it, but it’s definitely a worthwhile step!
- You’ll need about 7 to 8 ounces of chocolate to get the 1 3/4 cups this recipe calls for.
- The espresso powder intensifies the delicious chocolate flavor that these cookies have. However, if you don’t have any on hand or just prefer not to use it in this recipe, that’s totally ok. These cookies will turn out tasty either way!
- You can make these Chocolate Sugar Cookies without brown sugar. Just replace the brown sugar with more granulated sugar.
How To Store Dark Chocolate Cookies
Place them in an airtight container and store them at room temperature. These cookies taste best when eaten within 2 days of baking.
Check out more chocolate cookie recipes that are just as scrumptious as these ones!
- Double Chocolate Chip Cookies – Makes about four dozen chewy, gooey, chocolaty cookies!
- Chocolate Mint Cookies With Andes Mints – Uses refrigerated cookie dough and Andes Mints!
- Nutella Stuffed Cookies – If you love hazelnut chocolate then this is the cookie recipe for you!
- No Bake Cookies – A true classic that everyone loves, ready to enjoy in just 30 minutes!
- Triple Chocolate Sandwich Cookies – Homemade chocolate cookies filled with chocolate frosting!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Soft Chocolate Sugar Cookies
Ingredients
- 1¾ cups 60 – 75% bittersweet chocolate finely chopped, about 7 to 8 ounces
- 8 tablespoons unsalted butter
- 1 teaspoon espresso powder optional
- 1½ cups granulated sugar divided
- ¼ cup light brown sugar packed
- 2 large eggs
- 3 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ cup dutch processed cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Place a medium-sized heat-safe bowl over a medium saucepan with 3 to 4-inches of simmering water on low heat. You can also use a double boiler. Add chocolate, butter, and espresso powder to the bowl.
- Stir the chocolate mixture constantly until smooth and melted.
- Remove chocolate from heat, and add ¾ cup granulated sugar and all of the brown sugar. Mix until smooth.
- Whisk in the eggs and vanilla, set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Cover the bowl with plastic and let the dough chill in the refrigerator for 20 to 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the remaining granulated sugar in a small bowl.
- Use a medium cookie scoop to portion the dough and roll carefully to create a ball.
- Roll the dough balls into the remaining granulated sugar until coated.
- Place the cookies 1 to 2-inches apart on a baking sheet. Bake for 9 to 11 minutes. The cookies will appear underdone when removed from the oven, this is what you want.
- Allow cookies to cool for 15 minutes on the baking sheet before transferring to a cooling rack.
Notes
- How Many Ounces Of Bittersweet Chocolate Do I Need For This Recipe? You’ll need about 7 to 8 ounces of chocolate to get the 1 3/4 cups this recipe calls for. This is usually about 2 baking bars worth.
- Can I Omit The Espresso Powder? Yes, the espresso powder intensifies the delicious chocolate flavor that these cookies have. However, if you don’t have any on hand or just prefer not to use it in this recipe that’s totally ok. These cookies will turn out tasty either way!
- Can I Make This Recipe Without Light Brown Sugar? Yes, you can make these Chocolate Sugar Cookies without brown sugar. Just replace the brown sugar with more granulated sugar.
Nutrition
Did You Make This Recipe?
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Adapted from The Cookie Book.
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they look so good but my only I do would is omit the coffee since I don’t
touch the stuff
The first batch you make will leave you craving for more! I made this the second time today and they are just so yummy. I love the chocolate flavor on this one. It’s not overwhelmingly sweet like other chocolate cookies. The cacao (of the chocolate and the cocoa powder) proportion is just perfect. Thank you!!
Some encouraging words for those who are making this:
When I took them out of the oven, they felt mushy and as if they were not baked. However, I followed the recipe and left them on the cookie sheet to cool for 15 minutes. They hold their shape after that. 🙂