Chewy Chocolate Sugar Cookies Recipe
These chewy chocolate sugar cookies are rich, soft, and perfectly sweetened with dark brown sugar and a generous cocoa powder kick. Rolled in granulated sugar for a slight crunch, these cookies are baked to tender perfection and ideal for sharing or storing for later indulgence.
- Prep Time: 25 minutes
- Cook Time: 12 minutes per batch (about 4 batches total, estimated 48 minutes)
- Total Time: 1 hour 15 minutes
- Yield: 16 servings (cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
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) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt until fully combined. Set aside for later use.
- Cream Butter and Sugar: Place softened butter and dark brown sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes, stopping occasionally to scrape down the sides until the mixture is light and fluffy.
- Add Egg and Vanilla: Turn the mixer off, add the egg and vanilla extract, then beat again on medium speed for 1 to 2 minutes until the egg is fully incorporated into the mixture.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet mixture, mixing on low speed until no flour remains. Scrape down the bowl once midway for even mixing.
- Prepare Dough Balls: Pour granulated sugar into a small bowl. Portion the dough using a 2-tablespoon scoop or scale so each ball weighs about 50 grams. Roll each portion between your hands to form smooth balls, then roll generously in granulated sugar until completely coated.
- Bake Cookies: Place about 6 dough balls on the prepared baking sheet, spacing them adequately. Bake in the preheated oven for 12 minutes until the edges are set but centers remain chewy. Remove from the oven and let the cookies cool completely on the sheet pan.
- Repeat and Store: Repeat the baking process with remaining dough balls in batches. Once cooled, store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months for extended freshness.
Notes
- Using sea salt enhances the flavor contrast with the sweetness of the cookies.
- Softened butter ensures easier mixing and better cookie texture.
- Rolling the dough balls generously in granulated sugar adds a delightful crunchy exterior.
- For consistent portion size, using a 2-tablespoon scoop or kitchen scale is recommended.
- Allow cookies to cool thoroughly on the pan to retain their chewy centers.
Find it online: https://cookedbygrace.com/chewy-chocolate-sugar-cookies-recipe/
