These soft chocolate sugar cookies are easy to make and so delicious! Cook them a little longer for a soft, crunchy cookie!
I don’t know about you, but today is Thursday, and this week hasn’t been the way I wanted (and needed) it to be (just life), and I need some cookies.
Chocolate cookies would be so convenient and so helpful right now.
Thank goodness one of you dear readers sent me this super soft chocolate sugar cookie recipe a couple of weeks ago (in response to one of my newsletters), because it was really the boost I needed this week.
On paper, these cookies may not look like much. Soft chocolate chip cookie dough covered in sugar. Baked. Chilled (maybe?). Tastes delicious.
No magic or secret ingredients. No complicated, intense processes.
All you have is a delicious cookie that is incredibly simple and easy to make.
That’s pretty amazing, because these little chocolate chip sugar cookies are probably my favorite chocolate cookie.
And I’m not just saying that because they’ve changed my bad mood for the better. They’re seriously delicious.
These cookies are characterized by their extreme softness and unmatched chocolate flavor.
I used regular cocoa powder (Hershey’s, baby), but the original recipe calls for the Dutch processing method. If you follow this method, you’ll end up with a richer, darker chocolate cookie.
Delicious.
I chose the soft bake method for these cookies because that’s basically how I make them. Soft cookies forever.
The cookies aren’t necessarily gooey (no brown sugar), but the texture of the thin, crispy cookies is slightly soft, cake-like, smooth, and oh-so-delicious.
If you’re looking for a crispy cookie (I’m thinking of you, thin, crispy oatmeal cookies), these already thin cookies are easily transformed into a thin, crispy version with a longer baking time (just a few minutes).
Talk about perfect mini cookies for a quick chocolate fix! Yes, I actually found that these baked cookies freeze beautifully. It’s dangerous knowledge when you can knock one out at any time.
Plus, they’re elegant and distinctive enough to gift and share with anyone.
I mean, if sharing perfect chocolate sugar cookies is your thing.
You’re a selfless person, you.
If you’re already a fan of this old-fashioned soft chocolate sugar cookie recipe, don’t worry! There is room for more than one chocolate sugar cookie in this world.
The current version is thinner, softer (yes), less chewy, and overall great.
I love these cookies so much. If your week isn’t really what you want it to be, I’m allowing you to treat yourself to chocolate chip cookies. #ItWorks
Super Soft Chocolate Sugar Cookies
Yield: 36 cookies
Preparation time: 1 hour 15 minutes
Cooking time: 10 minutes
Total time: 1 hour 25 minutes
Ingredients
- 2 cups (284 grams) all-purpose flour
- ¾ cup (64 grams) unsweetened natural or Dutch cocoa powder (see note)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (424 grams) granulated sugar
- 1 ¼ cups (284 grams) salted butter, softened to room temperature (20 tablespoons)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- granulated sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or using a handheld electric mixer, combine the granulated sugar and butter and mix until light and fluffy, 2-3 minutes.
- Mix in the eggs and vanilla, scraping down the sides of the bowl as necessary, until thoroughly incorporated.
- Add the flour/cocoa mixture and mix until combined.
- Spoon the soft dough into 2-tablespoon heaping piles onto a parchment paper-lined baking sheet (I use a 40-size cookie scoop) and refrigerate for about an hour (or up to 24 hours). Or you can refrigerate the entire batch of dough without scooping it out, but once it’s chilled, it’s difficult to scoop out portions of dough because the cookie dough is so firm.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease them with cooking spray.
Roll each ball of chilled cookie dough in your hands until it is slightly soft and forms a nice round ball. Roll in granulated sugar and place 1 to 2 inches apart on a parchment paper-lined baking sheet. - For soft cookies, bake for 9 to 10 minutes (9 minutes is ideal in the oven); for crunchy cookies, bake for 12 to 13 minutes.
- After a few minutes on the baking sheet, move the cookies to a wire rack to finish cooling. Store covered at room temperature or in the refrigerator for several days, or freeze baked cookies for up to a month or so.
Notes
Cocoa: Both natural, unsweetened cocoa (like Hershey’s) and Dutch-processed cocoa work great in these cookies. The cookies shown in the post’s images are created with pure, unsweetened cocoa. The cookies will be darker (and richer in chocolate flavor) if Dutch-processed cocoa is used.
Cookie Spreading: If you find that the cookies are spreading too much while baking, try increasing the oven temperature to 375 degrees. Also, if you live at a high altitude, I suggest adding a few more tablespoons of flour to the cookie dough (just a suggestion, as the cookies are already pretty thin).
