These cookies combine the deep, chocolatey taste of cocoa with the classic sweetness and texture of a traditional sugar cookie. They’re soft in the center with slightly crisp edges, easy to make, and perfect for decorating or enjoying as-is. Plus, there’s no need to chill the dough, so they’re ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar (optional, for extra chewiness)
Eggs
Vanilla extract
Optional: sanding sugar for rolling or icing for decorating
Directions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate large bowl, beat the softened butter with granulated sugar (and brown sugar, if using) until light and fluffy.
Add eggs and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop or roll dough into 1-inch balls. If desired, roll in sanding sugar before placing on the baking sheet.
Place the dough balls about 2 inches apart and gently flatten each slightly with your palm or the bottom of a glass.
Bake for 8–10 minutes, or until the edges are set but the centers still look slightly soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 24–30 cookies, depending on size. Preparation time: 15 minutes Bake time: 10 minutes Total time: 25 minutes
Variations
Add chocolate chips for double chocolate sugar cookies.
Mix in peppermint extract for a festive twist.
Roll in colored sugar for holidays or special occasions.
Frost with buttercream or drizzle with white chocolate for decoration.
Add a sprinkle of sea salt on top for a sweet-salty combo.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. They can be frozen (baked or unbaked) for up to 3 months. To refresh baked cookies, microwave for a few seconds to soften slightly.
FAQs
Can I freeze the cookie dough?
Yes, scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
Do I need to chill the dough?
No, this recipe doesn’t require chilling, but you can chill the dough if you want thicker cookies.
Can I use Dutch-processed cocoa powder?
Yes, it will give the cookies a darker color and richer flavor. Just make sure to use baking powder or adjust leavening accordingly.
How do I make the cookies chewier?
Use brown sugar in place of some or all of the granulated sugar and avoid overbaking.
Can I make these cookies gluten-free?
Yes, you can use a gluten-free 1:1 baking flour substitute.
Are these cookies good for decorating?
Yes, they hold their shape well and can be topped with icing or sprinkles.
Can I add nuts?
Yes, chopped walnuts or pecans make a great addition.
Why did my cookies turn out dry?
They may have been overbaked or had too much flour. Make sure to measure carefully and remove them when the centers still look slightly soft.
Can I make these into cut-out cookies?
This recipe is best for drop cookies, but you can chill the dough, roll it out, and use cookie cutters if desired.
Do they taste more like brownies or sugar cookies?
They’re a perfect balance—soft and chewy like a sugar cookie with a chocolate flavor similar to brownies.
Conclusion
Chocolate sugar cookies are a delicious and easy treat that brings together the best of both sugar and chocolate cookies. With their rich flavor and soft texture, they’re perfect for any occasion and sure to become a favorite in your baking rotation. Bake up a batch and watch them disappear.
Chocolate sugar cookies are a rich and chewy twist on the classic sugar cookie. Made with cocoa powder for deep chocolate flavor, these cookies are soft in the center, slightly crisp on the edges, and perfect for any occasion.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:24–30 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup brown sugar (optional, for chewiness)
2 large eggs
2 tsp vanilla extract
Optional: sanding sugar for rolling or icing for decorating
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat softened butter with granulated sugar and brown sugar (if using) until light and fluffy.
Add eggs and vanilla extract; beat until well combined.
Gradually mix in the dry ingredients until a soft dough forms.
Scoop or roll dough into 1-inch balls and, if desired, roll in sanding sugar.
Place dough balls about 2 inches apart on the baking sheet and gently flatten slightly.
Bake for 8–10 minutes, until edges are set and centers look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add chocolate chips for a double chocolate version.Mix in peppermint extract for a holiday twist.Use colored sanding sugar to match any occasion.Decorate with frosting or a white chocolate drizzle.Sprinkle with sea salt for a sweet-salty combo.
