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Close up photo of a stack of three chocolate sugar cookies with the top one missing a bite.
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5 from 2 votes

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!
Prep Time20 mins
Cook Time11 mins
Chill Time30 mins
Total Time1 hr 1 min
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 124kcal

Ingredients

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 Do I Store: Place them in an airtight container and store them at room temperature. These cookies taste best when eaten within 2 days of baking.
  • Can I Skip Chilling The Dough? 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!
  • 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

Calories: 124kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 93mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg