Chocolate Sugar Cookies are sweet, chewy, and loaded with rich chocolate flavor. Made with simple ingredients including cocoa powder and brown sugar for a delicious and easy to make cookie.
I love a good cookie.
There is something comforting about a nice cookie. Plus there are so many combinations available when it comes to cookies that you can truly find something for everyone. Anything from the classic chocolate chip to peanut butter and snickerdoodles. Also depending on the texture that you prefer, you can have a cookie that is thin and crispy or soft and chewy. There are so many options, they are truly endless.
Recently I decided that I was in need of a chocolate cookie in my life. A cookie that was simple but big on chocolate flavor, so here we are with a chocolate sugar cookie. This cookie is chewy and cakey in texture and the taste reminds me of a brownie. It is made with brown sugar to give it a little more richness.
Trust me, you want to give this cookie recipe a try!
What ingredients are needed to make these easy chocolate cookies?
How to make sugar cookies with chocolate:
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Set aside.
Using a stand mixer or large bowl with a hand mixer on medium speed, mix together the butter, brown sugar, egg, and vanilla extract until combined.
Turn the mixer on low speed and slowly add in the flour mixture. Mix the cookie mixture just until it is combined, careful not to overmix.
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Remove the cookie batter from the refrigerator and scoop onto the prepared baking.
Place the baking sheet into the oven and bake for 8 to 10 minutes, until the center of the cookies begins to set. Remove the cookies from the oven and allow them to rest in the baking sheet on a cooling rack for 2 minutes before removing the cookies to cool completely. Enjoy!
Do I use light brown or dark brown sugar?
For this recipe, you can use either light or dark brown sugar depending on preference. Dark brown sugar will give these cookies a deep rich sweet flavor while the light brown sugar will make the cookies lighter in color and slightly sweet. Either option is perfectly fine for this recipe. If you prefer to use granulated sugar instead, then you can substitute that instead in the same unit of measure the recipe calls for.
Chocolate Sugar Cookies
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ¼ teaspoon salt to combine. Set aside.
- Using a stand mixer or large bowl with a hand mixer on medium speed, add ½ cup butter and mix until smooth. Pour in the ¾ cup brown sugar and continue mixing until fluffy and combined.
- Add in the large egg and 1 teaspoon vanilla extract and mix until combined.
- Turn the mixer on low speed and slowly add in the flour mixture. Mix the cookie batter just until it is combined, careful not to overmix.
- Place the cookie dough on some plastic wrap and pop into the refrigerator for at least 1 hour (until firm) before scooping to bake.
- Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
- Remove the cookie batter from the refrigerator and scoop onto the prepared baking. Slightly dampen your fingers and gently press down in the center to flatten each individual cookie.
- Place the baking sheet into the oven and bake for 8 to 10 minutes, until the center of the cookies begins to set. It is best to set the cook timer for 4 to 5 minutes, check the cookies, and adjust the time as needed.
- Remove the cookies from the oven and allow them to rest in the baking sheet on a cooling rack for 2 minutes before removing the cookies to cool completely.
- Store the cookies in an airtight container at room temperature. Enjoy!
- May substitute brown sugar for granulated sugar if you prefer.
- If you do not have time to allow the cookies to become firm in the refrigerator before baking, it is perfectly fine to bake right away as long as the cookie dough is firm enough to scoop.
- You do not have to press the cookie dough to flatten once it has been scooped onto the baking sheet. The cookie will be small and have a dome shape.
- Be sure not to over bake these cookies. They bake quickly and will become hard. Set a timer for 4 to 5 minutes in the beginning and adjust the time as needed. Usually, they are ready for me in 8 minutes.
- For this cookie recipe, I use a small cookie scoop that is 1 ½ inches wide. Depending on the cookie scoop used, the yield of cookies will vary.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Need a few more easy cookie recipes? Try these:
Have any comments, questions, or other delicious ways to use these Chocolate Sugar Cookies? Please share them in the comments below!