Description
These Soft Chocolate Sugar Cookies are a delectable treat featuring a rich cocoa flavor with a tender, melt-in-your-mouth texture. Coated with sugar for a sweet, crunchy exterior, they offer the perfect balance between soft centers and slightly crisp edges. Ideal for any occasion, these cookies are easy to make and ready in just 20 minutes.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 1 egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For Rolling
- ¼ cup sugar (for rolling)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with 1 ½ cups of sugar until the mixture is light and fluffy, which creates a tender cookie texture. Then add the egg and vanilla extract, mixing until the ingredients are fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredient bowl, stirring until a soft dough is formed. Avoid overmixing to keep the cookies tender.
- Shape and Coat Dough: Roll the dough into tablespoon-sized balls. Then, roll each ball in the remaining ¼ cup of sugar to coat thoroughly. Place the sugar-coated balls spaced apart on the prepared baking sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 8-10 minutes. The edges should be set while the centers remain soft for that perfect chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack or serving plate. Enjoy warm or at room temperature, ideally with a cold glass of milk.
Notes
- For softer cookies, do not overbake; check at 8 minutes and adjust accordingly.
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version, but texture may vary.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For enhanced flavor, chill the dough for 30 minutes before baking.
