These ultra-soft, rich chocolate sugar cookies are the perfect base for all your cookie decorating projects!
Author:The Simple, Sweet Life
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:1 hour 20 minutes
2 sticks butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 egg, at room temperature
2 oz dark chocolate
2 3/4 cup all purpose flour
1/2 cup baking cocoa
Melt your dark chocolate over a double boiler, stirring until lump-free.
In the bowl of a stand mixer, beat the butter on medium-high until smooth.
Scrape down the sides of the bowl and add the granulated and brown sugar. Beat until thoroughly combined.
Scrape down the sides of the bowl and add the vanilla extract, salt, melted chocolate and egg. Beat again until the mixture is thoroughly combined.
In a bowl, sift together the baking cocoa and all purpose flour.
Add the all purpose flour/baking cocoa to the dough about one cup at a time, scrape down the sides of the bowl between each new addition.
The dough should be soft and may be slightly sticky to the touch, but should still easily peel away from the sides of the bowl.
Flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Once the dough is chilled, knead it on a lightly floured surface until malleable.
Roll the dough out to 1/4″ thick. Cut out with desired shapes.
Bake the dough at 350F for 6-10 minutes, depending on the size of the cookies.
The cookies are done when they’re no longer shiny on top.
Make sure all ingredients are at room temperature to keep the chocolate from seizing when you add it to the dough.
Bringing eggs to room temperature: If you forgot to take your egg out in advance of making the dough, you can quickly bring it to room temperature by placing it in a bowl of hot (but not boiling) water for about 5 minutes.
Bringing butter to room temperature: Fill a bowl with warm water, place the butter in a slightly smaller bowl and place it over the bowl of water. The butter should be at or around room temperature in about 5-10 minutes.
Halving this recipe: Since you can’t add half an egg to a recipe, the best way to halve this recipe is to use the whole egg and adjust the flour to 1 1/2 cup. All other ingredient amounts can be halved as you normally would.
Working ahead: This sugar cookie dough can be kept in the refrigerator for up 5 days or freezer for up to 3 months before use. Be sure to thaw frozen dough in the refrigerator before using it.
Sugar cookies lost their shape while baking: If your cookies lost their shape during the baking process, no worries! If you act quickly, it’s an easy fix. Simply re-cut the cookies with the same cookie cutter immediately after removing the tray from the oven.
Baked sugar cookie surface is uneven: Sometimes sugar cookies will develop little bumps and air bubbles as they bake. If this happens, run a fondant smoother gently over the tops of the cookies immediately after they’ve been removed from the oven. If you don’t have a fondant smoother, gently patting the top with a paper towel works, too.
Storage: Unfrosted sugar cookies can be stored in a cookie jar at room temperature for 2-3 days or in a cool, dry, airtight container for up to 3 weeks.
Serving Size:1 cookie
Keywords: chocolate sugar cookies, chocolate sugar cooke recipe, how to make sugar cookies