Description
These classic chocolate sugar cookies feature crispy edges, fudgy centers, and rich chocolate flavor. Made with simple ingredients and no chill time, they bake quickly and can be optionally dipped in a smooth chocolate coating. Perfect for any occasion, these cookies combine the sweetness of brown and granulated sugar with deep cocoa notes and a hint of molasses for moist, tender texture.
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
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (66 g) granulated sugar, for rolling
Chocolate Coating
- 1 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut or vegetable oil
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper and set aside to prepare your workspace.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, dark brown sugar, and granulated sugar. Beat for about 2 to 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients: Mix in the egg and vanilla extract until combined. Then add the molasses and mix on low speed until it is fully incorporated, scraping the bowl sides again as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Dry Ingredients Into Wet: Add the dry ingredients to the butter mixture in three additions, mixing just until combined each time. To prevent cocoa powder dust from escaping, cover the mixer with a kitchen towel and scrape down the bowl sides to eliminate flour streaks.
- Form Dough Balls and Coat: Using a large cookie scoop, portion the dough into 1.8 to 2 ounce balls. Roll each ball between your hands, then generously roll in the remaining 1/3 cup granulated sugar to coat. Place dough balls 2 to 3 inches apart on the lined baking sheets. Gently press down the tops with your hand or the flat bottom of a measuring cup—not too flat—and sprinkle a little more granulated sugar atop.
- Bake Cookies: Place the baking sheets on the center rack of your preheated oven. Bake for 10 to 11 minutes until cookie edges are set and tops crack. The cookies will still be soft in the center but will firm up as they cool.
- Cool the Cookies: Remove from oven and let cookies cool on the baking sheet for 10 minutes. They will deflate slightly as they cool, revealing a fudgy texture.
- Melt Chocolate Coating: In a medium heat-safe bowl, combine the chocolate chips and coconut or vegetable oil. Microwave in 30-second intervals, stirring in between, until melted smoothly.
- Dip and Set: Once cookies are completely cool to room temperature, dip one half of each cookie into the melted chocolate. Let excess drip off, then place cookies on a wire rack. Optionally, sprinkle with chopped nuts or sprinkles. Allow the chocolate to set at room temperature for about an hour before serving.
Notes
- Store cookies tightly covered at room temperature for up to 4 days to maintain freshness.
- Cookies may be frozen: wrap cooled cookies tightly with plastic wrap, place in a freezer bag, and freeze for up to 3 months.
- To defrost, bring cookies to room temperature or warm in a 300°F oven for 5 to 8 minutes before serving for best texture.
