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.
CHANGES 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
Preheat the oven to 350. Line 3 half sheet pans with parchment paper. Put ½ cup sugar in a small bowl and set aside.
Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
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.
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.