If you’re like me and adore cookies that satisfy both your chocolate cravings and love for a bit of sweetness, then this Chocolate Sugar Cookies with Chocolate Coating Recipe is going to blow your mind. I absolutely love how these cookies turn out with their tender crumb, subtle molasses depth, and that irresistible glossy chocolate coating. Grab your apron, because I’m about to share all my secrets to help you bake these perfectly every single time.
Why You’ll Love This Recipe
- Rich Chocolate Flavor: The cocoa powder paired with the chocolate coating takes these cookies to pure chocolate heaven.
- Perfect Texture: Soft and chewy centers with a lightly crisped edge, thanks to the balance of brown and granulated sugars.
- Fun to Make: Rolling the dough in sugar creates a slightly crunchy shell that everyone loves biting into.
- Customizable: Whether you want to add nuts, sprinkles, or even a pinch of sea salt, it’s easy to make this recipe your own.
Ingredients You’ll Need
These ingredients come together to create a luscious chocolate cookie with a perfect hint of molasses and a shiny chocolate coating that seals in the magic. I recommend shopping for good quality cocoa powder and chocolate chips to make a noticeable difference in flavor.
- Unsalted Butter: Room temperature is key here for easy creaming and a smooth dough texture.
- Dark Brown Sugar: Adds moisture and depth with its molasses content, which pairs beautifully with cocoa.
- Granulated Sugar: Used both in the dough and for rolling, it creates that delightful crunchy exterior.
- Egg: Helps bind the dough and contributes to the chewy texture.
- Vanilla Extract: Just a touch brings out all those chocolate notes.
- Molasses: A little secret ingredient that enhances the richness without overpowering the cookies.
- All-Purpose Flour: Sponge it lightly before measuring for consistency.
- Unsweetened Cocoa Powder: I prefer Hershey’s Special Dark to get that deep chocolate flavor.
- Baking Soda: Gives the cookies gentle lift and softness.
- Salt: Balances the sweetness and intensifies the cocoa.
- Chocolate Chips: For the coating — choose high-quality dark or semi-sweet for the best melt and shine.
- Coconut or Vegetable Oil: Mixed into the melted chocolate for smoothness and gloss.
Variations
What’s fun about this Chocolate Sugar Cookies with Chocolate Coating Recipe is just how versatile it is. I sometimes switch up the coating or add unique spins that really make it a treat to personalize — you should absolutely play around and see what makes your taste buds happiest.
- Nuts & Sprinkles: My family goes crazy for topping the chocolate-dipped half with a sprinkle of chopped pecans or colorful holiday sprinkles for events.
- White Chocolate Coating: Once, I tried melting white chocolate instead of dark, and the contrast was stunning and tasty.
- Sea Salt Finish: A flaky sea salt pinch after dipping balances the sweetness and highlights the chocolate layers perfectly.
- Spiced Cocoa: For a cozy twist, mix in a teaspoon of cinnamon or pumpkin pie spice into the dough — especially lovely in fall.
How to Make Chocolate Sugar Cookies with Chocolate Coating Recipe
Step 1: Cream Butter and Sugars Until Fluffy
Start by preheating your oven to 325°F and lining your baking sheets with parchment. In your stand mixer, beat the softened butter with the dark brown sugar and granulated sugar until the mixture is light and fluffy — usually takes about 2 to 3 minutes. This step is crucial because it traps air and gives your cookies a tender, slightly cakey texture. Trust me, don’t rush it! Scrape down the sides of the bowl to make sure everything’s blended evenly.
Step 2: Add the Egg, Vanilla, and Molasses
Mix in the egg and vanilla until just combined, then add your tablespoon of molasses. The molasses adds a subtle richness that’s not sweet but deepens the flavor nicely. When I first tried this cookie, I was skeptical, but this little addition totally changed the game — you’ll notice a warm complexity that makes these cookies unforgettable.
Step 3: Combine Dry Ingredients and Add Gradually
Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. To prevent that messy cocoa dust from clouding the kitchen air, I discovered the trick of covering your mixer with a large kitchen towel while adding the dry ingredients. Add the dry mix to your wet ingredients in three batches, mixing gently until just combined. Use a spatula to scrape down the sides so no little pockets of flour or cocoa powder remain. You want an even chocolate dough that’s not overworked.
Step 4: Scoop, Roll, and Coat in Sugar
Using a large cookie scoop (about 1.8 to 2 ounces), portion your dough into balls. Then roll each ball in the remaining granulated sugar — generously coating all sides. This step adds a delightful crunchy shell after baking and a sparkling look. Place dough balls spaced about 2 to 3 inches apart on your cookie sheets. Lightly press down the top of each cookie with your palm or the flat bottom of a measuring cup — just gently, no heavy flattening. Sprinkle a little extra sugar for good measure.
Step 5: Bake and Cool
Bake the cookies on the center rack for 10 to 11 minutes. You’ll know they’re done when the edges look set and the tops have charming cracks. I love to leave them on the baking sheet for a good 10 minutes after pulling them out — they’ll deflate slightly, which makes them tender and chewy inside. Patience pays off here.
Step 6: Melt Chocolate and Dip
Once your cookies are completely cool, melt your chocolate chips with the coconut or vegetable oil in a microwave-safe bowl, heating in 30-second bursts and stirring each time until smooth. The oil thins the chocolate for a beautiful glossy finish. Half-dip each cookie and let the excess drip off before placing on a wire rack. If you want, top with sprinkles or chopped nuts while the chocolate’s still wet. Let them rest at room temperature for about an hour to set up perfectly.
Pro Tips for Making Chocolate Sugar Cookies with Chocolate Coating Recipe
- Use Room Temperature Ingredients: Butter and egg at room temp mix more smoothly, giving you that perfect cookie texture every time.
- Cover the Mixer While Adding Cocoa: I learned this trick to avoid cocoa powder flying everywhere, which saves a huge clean-up mess.
- Don’t Overflatten the Cookies: Press gently on the dough balls to keep that soft center with just a nice, crackly top.
- Dip After Fully Cooling: This prevents the chocolate from melting the cookies—and keeps that crisp sugar shell intact.
How to Serve Chocolate Sugar Cookies with Chocolate Coating Recipe
Garnishes
I love adding festive sprinkles or chopped nuts right after dipping the cookies; it gives a fun texture contrast and looks so inviting. When serving around holidays, colored sugar crystals or edible glitter take these cookies from everyday treat to party showstopper.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a steaming cup of coffee or hot cocoa—it’s the ultimate cozy combo. For gatherings, I’ve served them alongside vanilla ice cream for an extra indulgent scoop-and-cookie dessert.
Creative Ways to Present
Try stacking your chocolate-coated cookies in clear glass jars layered with colorful candy or place them neatly on a decorative tray tied with a ribbon when gifting. For a festive touch, drizzle contrasting melted chocolate over the coated side before adding toppings—makes them look professional and exciting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature, and they stay surprisingly fresh for up to 4 days. Just be sure to keep them separated with parchment paper if stacking because the chocolate coating can stick together when warm.
Freezing
These cookies freeze beautifully! After cooling completely, wrap each cookie tightly in plastic wrap and place them all in a freezer bag. When I thaw them at room temperature, they taste almost as fresh as the day I baked them. Perfect for holiday cookie prepping ahead of time.
Reheating
If you want to warm them up, I pop the cookies in a 300°F oven for 5 to 8 minutes. This refreshes their softness without compromising the chocolate coating’s texture or shine. I wouldn’t recommend microwaving since it can sometimes make the coating soften too much and get sticky.
FAQs
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Can I use regular cocoa powder instead of Hershey’s Special Dark?
Absolutely! You can substitute regular unsweetened cocoa powder if needed, but Hershey’s Special Dark gives a richer and deeper chocolate flavor that really enhances the cookies. The texture won’t change much, so it’s a flavor preference choice.
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What’s the purpose of molasses in this cookie recipe?
Molasses adds a subtle depth and warmth to the cookie’s flavor without making it overly sweet or sticky. It also helps keep the cookies moist and tender. It’s a small ingredient that makes a big difference—you’ll notice a lovely complexity in the finished treat.
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Why do I need to let cookies cool before dipping in chocolate?
Cooling the cookies thoroughly prevents the chocolate from melting or running off the cookie. This keeps the sugar-coated texture intact and ensures the chocolate coating sets neatly without smudging. It also makes dipping easier and less messy.
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Can I make these cookies vegan or dairy-free?
While the original recipe relies on butter and egg, you can experiment with dairy-free butter substitutes and flax or chia eggs for vegan versions. Keep in mind texture and flavor might vary slightly. For the chocolate coating, use dairy-free chocolate chips and oil for dipping to keep it vegan-friendly.
Final Thoughts
This Chocolate Sugar Cookies with Chocolate Coating Recipe is hands down one of my favorite go-to recipes whenever I crave chocolate but want something a bit more special than a standard cookie. The combination of that soft sugar-coated exterior with the rich chocolate inside and outside is just divine. I love sharing these with friends because they’re universally loved and show you put some real love into baking. Trust me, once you try making these, you’ll be hooked and reach for this recipe again and again!
Print
Chocolate Sugar Cookies with Chocolate Coating Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 to 14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and soft chocolate sugar cookies with a perfect balance of sweetness and cocoa flavor, coated optionally with a smooth dark chocolate dip for an indulgent treat. These cookies are easy to make with simple ingredients and bake to a tender, chewy texture with slightly crisp edges.
Ingredients
Cookie Dough
- 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 (preferably Hershey’s Special Dark)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (66 g) granulated sugar, for rolling dough
Chocolate Coating
- 1 cup dark or semi-sweet chocolate chips (e.g., Ghirardelli)
- 1 teaspoon coconut or vegetable oil
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and set them aside for baking the cookies.
- Cream Butter and Sugars: In a stand mixer bowl fitted with the paddle attachment, cream the unsalted butter with the dark brown sugar and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl to fully incorporate all ingredients.
- Add Wet Ingredients: Mix in the large egg and vanilla extract until combined. Then add the molasses and mix on low speed until fully incorporated, scraping down the bowl sides one more time.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted unsweetened cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet butter and sugar mixture in three additions. Mix until just combined after each addition. To prevent cocoa powder from flying out, cover the mixer with a kitchen towel. Use a spatula to scrape the bowl sides to make sure no white flour streaks remain.
- Shape and Sugar the Dough: Using a large cookie scoop, portion dough into 1.8 to 2-ounce balls. Roll each ball between your hands to smooth it, then roll generously in the 1/3 cup granulated sugar set aside for coating. Place the dough balls on the prepared baking sheets about 2 to 3 inches apart. Use your palm or the flat bottom of a measuring cup to gently press down on each cookie top, being careful not to flatten them too much. Lightly sprinkle extra granulated sugar on top.
- Bake the Cookies: Bake on the center rack for 10 to 11 minutes until the edges are set and the tops look cracked. Remove from oven and let cookies cool on the baking sheet for 10 minutes; they will slightly deflate as they cool.
- Chocolate Dip (Optional): Once the cookies have completely cooled to room temperature, melt the chocolate chips with the coconut or vegetable oil in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth. Dip half of each cookie into the melted chocolate, allowing excess to drip off. Place on a wire rack, optionally decorate with sprinkles or nuts, and let set at room temperature for about an hour.
Notes
- Store cookies tightly covered at room temperature for up to 4 days to maintain freshness.
- Cookies freeze well. Wrap cooled cookies tightly in plastic wrap, then place in an airtight freezer bag. Freeze for up to 3 months. Thaw at room temperature or reheat in a 300°F oven for 5 to 8 minutes before serving.
- For best results, ensure all wet ingredients are at room temperature before mixing.
- Do not flatten dough balls too much before baking to keep a chewy texture.
- Allow cookies to cool completely before dipping in chocolate for a smooth coating that sets properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
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