Description
These Dark Chocolate Sugar Cookies combine rich unsweetened cocoa with sweet chocolate chips for an indulgent treat that’s soft, chewy, and perfect for any chocolate lover. Rolled optionally in powdered sugar, they offer a delightful texture contrast and a sparkly finish. With easy-to-follow steps and minimal ingredients, these cookies are a fantastic choice for baking at home and sharing with family and friends.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins and Optional
- 1 cup semi-sweet chocolate chips
- Optional: ¼ cup powdered sugar for rolling (for extra sweetness)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and salt until well combined. This ensures the leavening and cocoa are evenly distributed.
- Cream butter and sugar: In a large bowl, use a mixer to beat the softened unsalted butter and granulated sugar until the mixture becomes creamy and smooth, creating a light base for the cookies.
- Add egg and vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture, beating until they are fully combined, which adds moisture and flavor to the dough.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough for melty pockets of chocolate in every bite.
- Form dough balls and optionally roll in sugar: Scoop tablespoon-sized portions of dough and gently roll them into balls. For an optional sparkly, sweeter finish, roll each ball in powdered sugar.
- Place dough on baking sheet: Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set and the centers remain slightly soft, ensuring a chewy texture.
- Cool cookies: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving to set their shape and texture.
Notes
- For a different flavor profile, try using dark or milk chocolate chips instead of semi-sweet.
- Make sure the butter is softened, not melted, for the best texture.
- Rolling dough balls in powdered sugar is optional but adds a delightful sugary crust.
- Do not overbake; the cookies should be slightly soft in the center for a chewy texture.
- Store cookies in an airtight container at room temperature for up to one week.
- For thicker cookies, chill the dough for 30 minutes before baking.
