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
Scale
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
