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Chocolate sugar cookies bring together the timeless charm of sugar cookies with the deep, indulgent flavor of cocoa. These cookies boast crisp edges, a slightly chewy center, and a buttery richness that makes them irresistible. Whether you’re baking them for a holiday, Valentine’s Day, or just to satisfy a chocolate craving, these cookies deliver both style and flavor. Their sturdy texture makes them ideal for cutouts and decorating with royal icing, but they’re just as delicious on their own.

The Chemistry of Chocolate Sugar Cookies
Creating the perfect chocolate sugar cookie requires balancing dry and wet ingredients to achieve the right texture. Cocoa powder acts as both a flavoring agent and a dry ingredient, so it’s crucial to measure accurately to avoid a dry or crumbly dough. Brown sugar adds moisture and contributes to the chewiness, while granulated sugar helps the edges crips up during baking. Chilling the dough is essential for maintaining the cookie shape. Cold dough spread less in the oven, allowing for precise cutouts and even baking. Rolling the dough between parchment paper and plastic wrap ensures an even thickness and prevents sticking without adding extra flour.
What is in homemade chocolate sugar cookies?
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Cocoa Powder
Provides a rich, sweet chocolate flavor. Creates a dark brown color in your treat. Absorbs water in your batter or dough at the same rate as flour. That means, if you add too much, you could end up with a dried, crumbly finished product.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

How do you bake chocolate sugar cookies?
- Cream the butter and sugars. In the bowl of a stand mixer fitted with a paddle attachment, beat 2 cups of unsalted butter with 1 1/2 cups of granulated sugar and 1 cup of brown sugar on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and vanilla. Mix in 2 eggs, one at a time, and 1 teaspoon of vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Combine dry ingredients. In a separate large bowl, whisk together 5 cups of all-purpose flour, 3/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt. Gradually add this flour mixture to the wet ingredients on low speed, mixing until a dough forms.
- Roll and chill the dough. Divide the dough into two portions. Roll each portion between sheets of parchment paper and plastic wrap to 1/4 inch thickness. Place the rolled dough on baking sheets and refrigerate for 1-3 hours, or until firm.
- Preheat and prepare. Preheat your oven to 350 degrees and line baking sheets with parchment paper. Use cookie cutters to cut shapes from the chilled dough and place them on the prepared sheets.
- Bake the cookies. Bake in the preheated oven for 10-12 minutes, rotating the sheets halfway through for even baking. The cookies should look set and slightly puffed.
- Cool and decorate. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Decorate with royal icing or enjoy them plain.
Tips for Success
- Don’t Overwork the Dough: Mix until just combined to prevent tough cookies.
- Use a Light-Colored Cookie Sheet: Dark pans absorb more heat and can over-brown the bottoms.
- Roll Dough Evenly: Using rolling pin guides to maintain an even thickness for consistent baking.
- Freeze for Later: Cutout dough can be frozen on a sheet pan, then transferred to a freezer bag for up to 3 months.

Storage Tips
Room Temperature: Store cookies in an airtight container for up to 1 week.
Refrigeration: Refrigerate unbaked dough for up to 3 days.
Freezing: Freeze baked cookies in a single layer, then transfer them to an airtight container or freezer bag. Thaw at room temperature before enjoying.
Serving Suggestions
Pair with a glass of cold milk for a classic treat. Serve with coffee or tea for a cozy afternoon snack. Decorate with royal icing for a festive holiday platter.
Recommended Products
Why make homemade chocolate sugar cookies?
- Deep Chocolate Flavor: A generous dose of cocoa powder transforms classic sugar cookies into a chocolate lover’s dream.
- Perfect for Decorating: These cookies hold their shape beautifully, making them ideal for cutouts and intricate designs.
- Crisp and Chewy Texture: Crisp edges give way to a tender, slightly chewy center, creating the perfect bite.
- Make-Ahead Friendly: The dough can be chilled for up to three days or frozen for more extended storage, making it easy to prepare in advance.
These chocolate sugar cookies are a delicious twist on the classic sugar cookie, perfect for special occasions or everyday indulgence. They’re sure to be a hit with their crisp edges, chewy centers, and rich chocolate flavor. Make them your own by decorating them with icing, or enjoy their simple elegances as is! Happy baking!

FAQs
Can I use Dutch-processed cocoa instead of natural cocoa powder?
Yes! Dutch-processed cocoa has a deeper, smoother chocolate flavor and works perfectly in this recipe. However, if using it, make sure your baking powder is fresh, as Dutch coca has a neutral pH and won’t react with acidic leavening agents as natural cocoa does.
Why do I need to chill the dough?
Chilling firms up the butter in the dough, preventing it from spreading too much during baking. It also allows the flour to hydrate fully, resulting in a more cohesive and flavorful cookie.
Can I skip rolling the dough and make drop cookies instead?
Absolutely! Scoop the dough with a cookie scoop, roll into balls, and flatten slightly before baking. You’ll still get delicious cookies, though they won’t have the same uniform shape as cutouts.
How do I store these cookies to keep them fresh?
Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies or dough for up to 3 months.
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- Bakery-Style Chocolate Chip Muffins Recipe
- Chewy Chocolate Chip Cookies Recipe

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Chocolate Sugar Cookies
Ingredients
- 5 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 2 cups unsalted butter
- 1 1/2 cups granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- In the bowl of a standing mixer, add 2 cups of unsalted butter, 1 1/2 cups granulated sugar, 1 cup brown sugar and mix until combined. Then, turn the mixer on high and beat until fluffy.
- Stir in 2 eggs and 1 teaspoon of vanilla extract.
- Pour the dry ingredients in: 5 cups all-purpose flour, 3/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Mix on low until a dough forms.
- Roll the dough between parchment paper and plastic wrap until it is 1/4 inch thick. This should fill up 1 1/2 cookie sheets.
- Place in the fridge and chill for 1-3 hours.
- When ready to bake, preheat your oven to 350 degrees.
- Place the cold dough on a light metal cookie sheet lined with parchment paper (I use the same paper I rolled the dough out on) and bake for 10-12 minutes.
- Remove and immediately cut with cookie cutters.
- Allow the house to fully cool before removing.
Nutrition
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