Bake

Chocolate Sugar Cookies

September 10, 2020
5 Ratings
Photo by Sarah Kieffer
Author Notes

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
Ingredients
  • 2 cups (284 grams) all-purpose flour
  • 1/2 cup (50 grams) Dutch-process cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (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
  • 1 large egg plus 1 large yolk
  • 2 teaspoons pure vanilla extract
In This Recipe
Directions
  1. 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.
  2. In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
  3. 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.
  4. Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.
  5. 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.
  6. 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.
  7. 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.

See what other Food52ers are saying.

  • FrugalCat
    FrugalCat
  • Sharyn Kazarian
    Sharyn Kazarian
  • eluu
    eluu
  • Janice Zatarain
    Janice Zatarain
A baker's soliloquy. You can follow along at thevanillabeanblog.com.

16 Reviews

kkoop February 22, 2021
This is my fourth recipe from 100 cookies and another delight! The cookies were delicious, but I did struggle to maintain the chewy center. I baked them at the temperature and size as directed, rotated half way through, and even removed them after 10 minutes instead of the suggested 12-14, but they all ended up crisp. Still delicious, but next time I will cut the time even a bit shorter looking for the first glimpse of a set edge and cracked top.
 
Iolanthe February 22, 2021
It sounds like you may have a hot oven (it bakes hotter than the actual temperature you set). I would suggest lowering your oven temperature to, say, 325 but still baking for the indicated amount of time.
 
kkoop February 22, 2021
Thank you, I will give that a try! Maybe I should invest in an external thermometer to put that to the test as well.
 
Kathy January 18, 2021
These are excellent! Soft but chewy. I did modify a bit - rolled them in Turbinado sugar and cinnamon. Used a size 40 scoop (1.5 Tablespoons) and chilled then rolled cookies before baking to help keep them from spreading too much. Baked them for 12-13 minutes.
 
Kathy January 18, 2021
These are excellent! Soft but chewy and great f,a or. I did modify a bit - rolled them in Turbinado sugar and cinnamon. Used a size 40 scoop (1.5 Tablespoons) and chilled then rolled cookies before baking to help keep them from spreading too much. Baked them for 12-13 minutes.
 
Iolanthe January 7, 2021
These are our new household favorite! I used 1 stick salted and 1 stick unsalted butter. I used my largest cookie-scoop and each cookie came out about 3-4" in diameter. As an experiment, I made a double batch, which was 6 cookie sheets, and baked each sheet 1 minute longer than the last: 12, 13, 14, 15, 16, and 17 minutes in my 350-degree oven. 16 minutes resulted in the best crinkly texture on top, with crispy edges and chewy middle.
 
Olivia October 1, 2020
I have never left reviews but since there were only a few here I just needed to boast more about these cookies. I made 2 batches and rolled in cinn/sugar. People asked me what bakery I bought them from. They went fast and were amazing!! I might add cayenne next time I roll them for a little spice. Wonderful and easy recipe!
 
eluu December 23, 2020
Olivia - I also rolled them in cinnamon sugar per your review... I had the same reaction from everyone and my husband, who is an absolute picky cookie fanatic, has been eating at least two of these any time he's in the kitchen. They're perfect with coffee - I can't wait to try them with other spices!
 
Alice January 10, 2021
I took your suggestion and rolled them in cinn/sugar and it was fantastic! Thank you for sharing.
 
FrugalCat September 14, 2020
Great cookies. I used my melon baller and rolled them in turbinado sugar. My nephew calls these "brownie cookies". Also good with chopped walnuts.
 
Nancy M. September 14, 2020
These are really good, but if you follow the directions you will get cookies the size of salad plates. I use a small scoop for mine (15 grams) and they are still big.
 
Iolanthe December 8, 2020
" you follow the directions you will get cookies the size of salad plates" -- you say that like it's a bad thing! :-)
 
Janice Z. December 15, 2020
I made the recipe exactly as instructed, 45 grams of dough, and the cookies were 3 1/2" in diameter. And delicious!
 
Lisa January 7, 2021
Lol, hilarious!
 
Sharyn K. September 13, 2020
These came out great! The best chocolate sugar cookie I’ve made. I used half Dutch cocoa and half black cocoa, and it gave them a bit of a Oreo-ish taste.
 
Joeyia September 12, 2020
I added Cinnamon