Description
These Chewy Chocolate Sugar Cookies are rich, fudgy, and perfectly sweetened treats with a crackly sugar-coated exterior. Made with cocoa powder and dark brown sugar, they offer a deep chocolate flavor and a soft, chewy texture that makes them irresistible. Ideal for cookie lovers seeking a luscious homemade chocolate cookie that’s simple to prepare and perfect for sharing.
Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (43 g) cocoa powder
- 1 teaspoon (5 g) baking soda
- 1/2 to 1 teaspoon (3 – 6 g) sea salt (6 g recommended)
Wet Ingredients
- 16 tablespoons (226 g) softened butter
- 1.5 cups (300 g) dark brown sugar
- 1 egg (50 g)
- 1 teaspoon (5 g) vanilla extract
For Coating
- 1/4 to 1/2 cup (50 to 100 g) granulated sugar
Instructions
- Preheat Oven: Heat the oven to 350ºF (175ºC) to prepare for baking the cookies.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and dark brown sugar on medium speed for 2 to 3 minutes, scraping down the bowl once or twice, until the mixture is light and fluffy.
- Add Egg and Vanilla: Turn off the mixer, add the egg and vanilla extract, then beat again for 1 to 2 minutes until fully incorporated.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet mixture and mix on low speed until no flour pockets remain, stopping once to scrape down the bowl.
- Portion and Coat Dough: Pour granulated sugar into a small bowl. Using a 2-tablespoon scoop or scale, portion the dough into 50-gram balls (about 16 to 18 total). Roll each ball between your hands to form a smooth ball, then roll generously in granulated sugar to coat.
- Bake Cookies: Transfer six dough balls to the prepared baking sheet. Bake for 12 minutes, then remove from oven and allow cookies to cool completely on the sheet. Repeat with remaining dough in batches.
- Store Cookies: Once cooled, store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months for longer storage.
Notes
- Use high-quality cocoa powder for the best chocolate flavor.
- Adjust sea salt to taste between 1/2 to 1 teaspoon depending on preference.
- Make sure butter is softened but not melted for optimal creaming.
- Cookies will firm up as they cool, so do not overbake to maintain chewiness.
- Rolling the dough balls generously in granulated sugar creates a sweet, crackly crust.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch (3 batches total approx. 36 minutes)
- Category: Dessert
- Method: Baking
- Cuisine: American
