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white plate with a batch of chocolate cookies on it.
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4.50 from 2 votes

Chocolate Sugar Cookies

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.
Prep Time10 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate sugar cookies
Servings: 24
Calories: 96kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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. 

Nutrition

Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 98mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin A: 129IU | Calcium: 11mg | Iron: 1mg