How much do we love this chocolate sugar cookie recipe? We love it so much that we’ll be adding it to our rotation throughout the year (yes, even when the temperatures are in the 90s like they are right now). I expected them to be filled with chocolatey goodness because I blended two different types of cocoa powder into the mix. But my biggest surprise was how soft and fluffy the interiors were – primarily due to some aggressive creaming of the butter on my part. If you want to make absolutely delicious chocolate sugar cookies, read on for our favorite recipe and enjoy!
Chocolate Sugar Cookie Ingredients
1 Cup Softened Butter (Note: Don’t melt the butter in the microwave — instead cube, use a warming dish, or set out to bring the butter to a softer consistency)
1 1/2 Cups Brown Sugar (Note: My favorite is the Pure Cane Sugar, Dark Brown, from C&H Sugar)
2 Large Eggs
1 Teaspoon Vanilla (Note: I used double-strength from Penzeys)
1/4 Cup Valrhona Unsweetened 100% Cocoa Powder
1/2 Cup Guittard Dark Cocoa Powder
2 Cups Unbleached All-Purpose Flour (Note: I used King Arthur in these fluffy cookies)
1 Teaspoon Baking Soda
1 Teaspoon Salt (Note: Morton is my go-to salt)
1/2 Cup Cane or Granulated Sugar for Topping (Note: I used Cane Sugar because that is what we had on hand, but either will work)
Step 1 Place the soft butter in the mixing bowl of your stand mixer and slowly add the brown sugar as you begin the creaming process. I creamed the butter and sugar together for about six minutes – it was very smooth and slightly whipped-looking. Don’t forget to periodically stop to scrap the mixture from the sides and bottom of the bowl.
Step 2 Add in one large egg and mix at a slow speed.
Step 3 Add in the second large egg and mix, still using a slow speed. While the egg must be well incorporated, you don’t want to mix it at such a high speed that you lose the lift that the eggs will give the batter.
Step 4 Add each kind of cocoa powder directly into the batter and continue mixing at a slow speed.
Step 5 In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 6 Gently add the flour blend into the mixing bowl.
Step 7 Scrap the bottom and sides of the mixing bowl periodically for a thorough blend of ingredients.
Step 8 Remove the mixing bowl and place it into the refrigerator for up to 1 hour.
Step 9 Pre-heat the oven to 350 degrees.
Step 10 Prepare your baking sheets by either greasing them or lining them with parchment. I prefer lining them with parchment because it still protects against burning but also makes clean-up a breeze.
Step 11 Prepare a dish with your extra sugar cane or granulated sugar.
Step 12 Using an ice cream scooper (or equivalent spoon), scoop out the chilled batter and roll it into a ball in your hands. Then, take the ball and gently roll it around in the extra sugar until lightly coated.
Step 13 Place your coated cookie batter ball onto the parchment-lined baking sheet. If you have large scoops of batter, make sure that the balls are spaced far enough away from each other that they don’t join while baking.
Step 14 Bake your cookies in your already pre-heated oven for 10 minutes.
Step 15 Remove the sheet from the oven and let it stand while cooling. After 10-15 minutes, remove the cookies and allow them to finish cooling on a wire rack.
Step 16 Try to stop yourself from eating these chocolate sugar cookies immediately (we were only semi-successful at this last step).
Note: This recipe yielded 36 cookies for us, but a lot depends on how big your scoops are.
Hope you are making something you love to welcome September into your home! If you are looking for other recipes or favorite food and wine finds, head over here.