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Chocolate Sugar Cookies Recipe

Chocolate Sugar Cookies Recipe
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★★★★★

5.2 from 23 reviews

These Chocolate Sugar Cookies are rich, fudgy, and coated with a crunchy sugar shell, making them the perfect treat for any chocolate lover. Soft and chewy with a hint of molasses and a crackly top, they are delicious on their own, but even better when dipped in smooth melted chocolate. This classic cookie recipe is easy to prepare and ideal for holiday baking or everyday indulgence.

Ingredients

Scale

For Cookies

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 3/4 cup (150 g) dark brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1/2 cup (45 g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (66 g) granulated sugar, for rolling dough

For Chocolate Coating

  • 1 cup dark or semi-sweet chocolate chips
  • 1 teaspoon coconut or vegetable oil

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 325°F (163°C) and line two large baking sheets with parchment paper. Set aside to prepare the cookie dough.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
  3. Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated, ensuring a smooth batter.
  4. Incorporate Molasses: Add the tablespoon of molasses, mixing on low speed until fully combined. Scrape the bowl sides again to mix all ingredients evenly.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt thoroughly.
  6. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the butter mixture in three additions. Mix until just combined after each addition. To avoid cocoa powder dust escaping, cover the mixer with a kitchen towel. Use a spatula to scrape the sides and ensure no streaks of flour or cocoa remain.
  7. Shape and Sugar-Coat Cookies: Use a large cookie scoop to portion out 1.8 to 2.0-ounce balls of dough. Roll each ball in the remaining 1/3 cup granulated sugar to coat thoroughly. Place dough balls on the prepared baking sheets, spacing them about 2 to 3 inches apart. Gently press down each cookie with your hand or the flat bottom of a measuring cup, but do not flatten too much. Sprinkle a little more granulated sugar on top of each cookie.
  8. Bake the Cookies: Bake the cookies on the center rack of the preheated oven for 10 to 11 minutes. The edges should feel set and the tops cracked when done.
  9. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 10 minutes. The cookies will deflate slightly as they cool, becoming chewy and tender.
  10. Prepare Chocolate Coating: In a medium heat-safe bowl, combine the chocolate chips and coconut or vegetable oil. Microwave in 30-second intervals, stirring between each until the mixture is smooth and fully melted.
  11. Dip Cookies: When completely cooled to room temperature, dip one half of each cookie into the melted chocolate to coat. Allow excess chocolate to drip back into the bowl, then place the cookies on a wire rack. Optional: Sprinkle with nuts or sprinkles while chocolate is still wet.
  12. Set Chocolate: Allow the chocolate-dipped cookies to set at room temperature for about one hour before serving. Store or serve once the chocolate has hardened.

Notes

  • Store cookies tightly covered at room temperature for up to 4 days to maintain freshness.
  • Cookies may be frozen: After cooling completely, wrap them tightly in plastic wrap and place in a large freezer bag. Freeze up to 3 months. To serve, thaw at room temperature or reheat in a 300°F oven for 5 to 8 minutes.
  • To keep cocoa powder from flying when mixing, cover your mixer with a towel.
  • For best results, let cookies cool completely before dipping in chocolate to prevent melting and sogginess.
  • Use quality cocoa powder like Hershey’s Special Dark for richer chocolate flavor.
  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and check baking soda and cocoa powder for gluten cross-contamination.

Nutrition

Keywords: chocolate cookies, sugar cookies, molasses cookies, chocolate coated cookies, holiday cookies, fudgy cookies, easy chocolate cookie recipe

Find it online: https://dishedbydana.com/chocolate-sugar-cookies-recipe/