I love sharing my take on Chocolate Sugar Cookies. The buttery aroma from unsalted butter mingles with rich cocoa powder and creamy granulated sugar, while a fresh egg, vanilla extract, and just the right amount of flour, baking soda, and salt create a soft, irresistible treat. These cookies never fail to excite my palate.

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I recently experimented with this Easy Chocolate Sugar Cookies Recipe and let me tell you, it’s a game changer if you love bold chocolate flavors. I used 1 cup unsalted butter and 1 cup granulated sugar to get that rich base, mixed in 1/2 cup unsweetened cocoa powder and a large egg, all at room temp, then added 1 tsp vanilla extract for a subtle twist.

After folding in 2 cups all-purpose flour, 1/2 tsp baking soda and 1/4 tsp salt, the dough came together in a way that’s reminiscent of those Ina Garten Chocolate Cookies I adore and other Easy Chocolate Cookie Recipes that seem to just work every time. The softness and slight chewiness remind me of a perfect blend between a Soft Sugar Cookie Recipe and a classic Cookie Dessert.

It’s simple, a little flawed in its personal way, and sure to spark your curiosity enough to try it out.

Why I Like this Recipe

I like this recipe for so many reasons. First, I really dig how it turns out super soft and chewy, which makes every bite feel like a little piece of chocolate heaven. Second, I love that it’s pretty simple to follow, even when I mess up a bit sometimes—the way you cream the butter and sugar, then mix in the egg and vanilla always makes me feel like a pro in the kitchen. Third, the balance between the rich cocoa flavor and the sweetness of the sugar just hits the spot; it makes me feel like I’m treating myself to something decadent without too much fuss. Lastly, there’s something really fun about flattening the dough balls with my hand or a fork; it’s like a little creative moment that makes baking feel personal and not just a set of steps.

Ingredients

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Butter: gives a rich flavor and tender texture, making them really melt in your mouth.
Sugar: sweetens the dough, boosts caramel notes, and adds a slight crunchy edge.
Cocoa powder: brings deep chocolate taste and a bit of fiber along with antioxidants.
Egg: binds the ingredients together and adds protein which helps structure the cookie.
Vanilla extract: enhances the overall flavor with sweet, aromatic hints throughout.
Flour: provides stability and carbohydrates for energy, making the cookies hold together.
Baking soda: lifts the cookie dough slightly to create a softer bite.
Salt: balances out sweetness while intensifying the chocolate flavor in every bite.

Ingredient Quantities

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 large egg, at room temp

1 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Beat in the egg (make sure its at room temperature) and stir in the vanilla extract until well mixed.

4. Slowly add the unsweetened cocoa powder, stirring continuously until the mixture is smooth.

5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

6. Gradually add the dry ingredients to the wet mixture stirring until all is combined; dont overmix.

7. Scoop tablespoon-sized dollops of dough onto the lined baking sheet, spacing them evenly.

8. Gently flatten each cookie with your hand or a fork to help them spread during baking.

9. Bake for about 10-12 minutes, or until the edges are set and start to crack.

10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Equipment Needed

1. Preheated oven – you need an oven to bake your cookies at 350°F
2. Baking sheet lined with parchment paper – the parchment helps prevent sticking and maintains the cookie shape
3. A large mixing bowl – for creaming together the softened butter and sugar with the egg and vanilla
4. A second mixing bowl – to whisk together the all-purpose flour, baking soda and salt
5. An electric mixer or a hand whisk – to properly mix your wet ingredients until light and fluffy
6. Measuring cups and spoons – to accurately measure out the butter, sugar, cocoa powder, flour and other spices
7. A tablespoon or cookie scoop – to portion out even dollops of cookie dough
8. A fork – to gently flatten each cookie so they bake evenly
9. A cooling rack – to let your cookies cool quickly and evenly after they come out of the oven

FAQ

Q: Can i make these cookies ahead of time? A: Yeah, you can chill the dough for a couple hours or even overnight in the fridge to help the flavors meld

Q: How do i know when the cookies are done? A: They should be set around the edges and a slight soft in the center, i they still seem too soft leave them in for a minute or two

Q: Can i freeze the cookie dough? A: Sure, you can portion the dough into balls and freeze them for up to 3 months then bake straight from frozen, just add a few extra minutes to the bake time

Q: What should i do if i dont have unsalted butter? A: You can use salted butter, just keep the salt in the recipe on the lower end so it doesnt turn out too salty

Q: How long do these cookies last? A: Stored in an airtight container at room temperature theyll stay fresh for about 5 days

Easy Chocolate Sugar Cookies Recipe Substitutions and Variations

Instead of unsalted butter, you can use coconut oil or margarine, but just know that it might change the flavor a bit.
If you dont have granulated sugar, light brown sugar works fine and adds a little extra moisture and depth.
You can swap unsweetened cocoa powder for Dutch process cocoa if you want a smoother, richer chocolate taste.
If you’re out of eggs, try using 1/4 cup unsweetened applesauce as a replacement, even though it may slightly alter the cookie texture.
When vanilla extract is not available, a teaspoon of almond extract can do the trick to add a different flavor twist.

Pro Tips

1. Make sure your butter is really soft but not melted, so it creams up light and airy like it should be and doesnt ruin the dough.
2. Sift your cocoa powder and flour together before adding them in. This helps to avoid any lumps and makes the dough mix in way smoother.
3. Try not to overmix the dough once the dry ingredients are in. Overmixing can make your cookies turn out tough instead of soft and chewy.
4. Watch your cookies closely towards the end of the baking time since every oven can act a bit different. Even an extra minute can change the texture, so it’s good to keep an eye on them.