There’s something magical about chocolate sugar cookies—how they manage to be both decadently rich and delightfully simple.
For me, these cookies are a year-round favorite, but there’s an extra special charm to baking them when the weather cools and cozy vibes take over.
The first time I made these was for a holiday cookie swap, and let’s just say they disappeared faster than any other treat on the table.
It’s no wonder they’ve become a go-to in my kitchen. Pairing them with toppings like maple buttercream frosting or coffee butter frosting takes their flavor to the next level, making them even more irresistible.
What sets these cookies apart? The cocoa powder creates a deep, chocolatey flavor that isn’t overly sweet, while a hint of salt balances everything perfectly.
Rolling them in sugar before baking gives them that classic crackled surface and a satisfying crunch that pairs beautifully with their chewy centers.
These cookies are versatile, easy to make, and freezer-friendly—ideal for last-minute desserts or late-night cravings.
Why This Is My Go-To Recipe?
- Easy to Customize: Swap out granulated sugar for raw sugar or add a pinch of espresso powder to intensify the chocolate flavor.
- Always a Hit: They’re equally loved by kids and adults—perfect for any gathering.
- Make-Ahead Friendly: The dough freezes like a dream, so you can always have a batch ready to bake.
- Balanced Sweetness: These aren’t cloyingly sugary, making them perfect even for those who prefer less-sweet treats.
- That Crackled Sugar Top: It’s not just pretty—it adds texture and a little sparkle to your cookie plate.
Chocolate Sugar Cookies Recipe
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups
- Whisk
- Baking sheet
- Parchment paper
- Cookie Scoop
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder see notes above
- 1 teaspoon baking soda
- 1/2 to 1 teaspoon sea salt
- 16 tablespoons softened butter
- 1.5 cups dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- granulated sugar for rolling 1/4 to 1/2 cup
Instructions
- Preheat your oven to 350ºF and line a baking sheet with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
- Beat butter and brown sugar in a stand mixer with the paddle attachment on medium speed for 2–3 minutes until light and fluffy.
- Add the egg and vanilla to the mixer, beating until fully combined.
- Gradually mix in the dry ingredients on low speed until fully incorporated.
- Roll 2-tablespoon portions of dough into balls, coat generously in granulated sugar, and place 6 balls on the prepared baking sheet.
- Bake for 12 minutes, let cool on the sheet pan, and repeat with remaining dough. Store in an airtight container for up to a week or freeze for up to 3 months.
Nutrition Info:
| Nutrition | Value |
| Calories | 200kcal |
| Carbohydrates | 12g |
| Cholesterol | 20mg |
| Fat | 4g |
| Sodium | 50mg |
| Protein | 2mg |
Variations that Will Help You Customize Your Dish
- Cardamom Chocolate Sugar Cookies: Incorporate 1 teaspoon of ground cardamom into the sugar used for rolling to introduce a warm, spicy note that complements the rich chocolate flavor.
- Chocolate Mint Sugar Cookies: Add 1 teaspoon of mint extract along with the vanilla to infuse a refreshing minty essence, reminiscent of classic chocolate-mint pairings.
- Double Chocolate Sugar Cookies: Mix in 3 ounces (85 grams) of chopped semisweet or bittersweet chocolate after combining the dry ingredients for an extra dose of chocolate in every bite.
- Nutella-Stuffed Chocolate Cookies: Encase a dollop of Nutella within each cookie dough ball before baking to surprise and delight with a gooey, hazelnut-chocolate center.
- Spiced Chocolate Sugar Cookies: Blend in a pinch of cayenne pepper or chili powder to the dry ingredients for a subtle heat that enhances the chocolate’s depth.