Sugar cookies are great, but chocolate sugar cookies are the bee’s knees. These little circles are full of chocolate flavor, with crisp edges and a tender center.
Three variations: Cardamom Chocolate Sugar Cookies—Add 1 teaspoon of ground cardamom to the sugar used for rolling. Chocolate Mint Sugar Cookies—Add 1 teaspoon of mint extract along with the vanilla. Double Chocolate Sugar Cookies—Add 3 ounces (85 grams) of chopped semisweet or bittersweet chocolate after mixing in the dry ingredients.
Reprinted from 100 Cookies by Sarah Kieffer with permission by Chronicle Books, 2020.
This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Sarah whisks, rolls, and bakes her way through this recipe, offering insider tips and backstory along the way. —sarah kieffer | the vanilla bean blog
- Prep time 25 minutes
- Cook time 14 minutes
- Makes about 20 cookies
(284 grams) all-purpose flour
(50 grams) Dutch-process cocoa powder
(2 sticks or 227 grams) unsalted butter, at room temperature
1 3/4 cups
(350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling
large egg plus 1 large yolk
pure vanilla extract
- Adjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
- In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cups (350 grams) of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.
- Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.
- Scoop the dough into 1 1/2-ounce (45-gram) portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.
- Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.