Chocolate Sugar Cookies



I love fresh baked cookies as much as the next person. Nothing can beat them.

Pretty much any cookie fresh out of the oven is amazing but I decided to try a new cookie during my Christmas Baking Extravaganza – Chocolate Sugar Cookies (found at Handmade Charlotte) – and let me tell you, these made me weak in the knees.

Chocolate & I have always been great friends but after trying these cookies, I think I may be a little more in love than ever before!

Take your classic sugar cookie – with it’s crunchy exterior and soft, tender interior – and spike them generously with cocoa and folks, let me tell you, you will not be disappointed.


This is one of the million recipes I pinned on Pinterest and I figured the holidays were the perfect time to try them out.

You could dress them up with colored sugar, sprinkles or even dip them in white or dark chocolate for extra fanciness, but honestly, rolling them in sugar just before baking them is enough flair for me.

They give the cookies that signature crispy exterior and look all sorts of fancy and shimmery. And really, these cookies are so perfect that they don’t really need an extra embellishment, but feel free to doll them up as you wish.

chocolatesugarcookies3CHANGES I MADE
The original recipe calls for 3 tbsp of batter per cookie which would make big ol’ sugar cookies, but I wanted bite-sized treats, so I used just 1 tbsp and I got 34 cookies from a half batch of dough.

My oven also runs hot so I baked them for 8 minutes at about 300-325 and they came out perfectly. Once they are set & the tops start to crackle, they are done.

I also used Fry’s Cocoa, but I might try making them with a darker cocoa such as Hershey’s Special Dark Cocoa powder next time, just to see how they turn out.

MY RATING (out of 5)
Ease of preparation: 🌟🌟🌟🌟🌟
Taste: 🌟🌟🌟🌟🌟 (which in this recipes, actually equals 10!)


Chocolate Sugar Cookies


  • 2 cups plus 2 table­spoons all-purpose flour
  • ¾ cup cocoa powder
  • 1 tea­spoon bak­ing soda
  • ¾ tea­spoon salt
  • 2 ½ sticks unsalted but­ter, room temperature
  • 2 cups sugar, plus more for rolling (1/2 cup)
  • 2 eggs
  • 2 tea­spoons vanilla


Step 1
Pre­heat the oven to 350. Line 3 half sheet pans with parch­ment paper. Put ½ cup sugar in a small bowl and set aside.

Step 2
Whisk the flour, cocoa pow­der, bak­ing soda, and salt together in a medium bowl.

Step 3
Using a stand­ing mixer, cream the but­ter and 2 cups sugar together until light and fluffy, 3–5 min­utes. Add the eggs and vanilla, and beat to com­bine. Add the flour mix­ture and mix on low until com­pletely combined.

Step 4
Shape the cookie dough into 24 balls, and roll each ball in the set-aside sugar. Place cook­ies on the pre­pared sheet pans (8 can fit on each) and bake for 11–13 min­utes, until the edges have set and the cen­ters are puffed and start­ing to crackle. Remove from the oven and move the pan to a wire rack, let­ting the cook­ies cool.



3 thoughts on “Chocolate Sugar Cookies

    • maryrajotte

      Hi Arielle! They are really fantastic! Right out of the oven they are to die for and a few hours later now, they are still tender and chewy with a bit of crunch from the sugar.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s