Name: Chocolate Sugar Cookies with Chocolate Coating Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 3/4 cup (170 g) unsalted butter, room temperature; 3/4 cup (150 g) dark brown sugar, packed; 1/4 cup (50 g) granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 tablespoon molasses; 2 cups (250 g) all-purpose flour, spooned and leveled; 1/2 cup (45 g) unsweetened cocoa powder, sifted; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup (66 g) granulated sugar, for rolling dough; 1 cup dark or semi-sweet chocolate chips; 1 teaspoon coconut or vegetable oil

Jump to Recipe· 4.2 from 9 reviews

If you’re searching for a cookie that perfectly balances fudgy, chocolatey goodness with a delightful crunch, this Chocolate Sugar Cookies with Chocolate Coating Recipe is your ticket to dessert heaven. These cookies bring together a rich cocoa-infused dough, rolled in sugar for that beautiful crackled top, then dipped in silky melted chocolate for an extra layer of indulgence. Imagine biting into a cookie with a crispy edge, a soft center, and a smooth chocolate coating that melts on your tongue – a treat that’s as satisfying to make as it is to devour.

Ingredients You’ll Need

A clear glass mixing bowl on a white marbled surface holds thick, dark brown cocoa dough with a crumbly texture. The dough layers are uneven, clumped together in the center with some loose powder and flour visible along the sides of the bowl. The bowl’s handle points downward, and the overall look is rustic and just-mixed. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simplicity: everyday pantry staples that come together in perfect harmony. Each ingredient plays an essential role, from the buttery richness to the deep chocolate flavor and the sugar crystals that create that crave-worthy texture and sparkle.

Unsalted butter (3/4 cup, room temperature): Provides creamy richness and helps create that tender, melt-in-your-mouth texture.
Dark brown sugar (3/4 cup, packed): Adds moisture and a subtle caramel undertone that boosts flavor complexity.
Granulated sugar (1/4 cup for dough, plus 1/3 cup for rolling): Sweetness and the crunch factor when rolling the dough balls.
Large egg (1, room temperature): Acts as a binding agent and adds moisture and structure.
Vanilla extract (1 teaspoon): Enhances all the chocolatey flavors with warmth and depth.
Molasses (1 tablespoon): A secret ingredient giving hints of richness and complexity to the cookie.
All-purpose flour (2 cups, spooned and leveled): The base that holds everything together and provides structure.
Unsweetened cocoa powder (1/2 cup, sifted): The heart of the chocolate flavor, use a good quality brand for the best results.
Baking soda (1 teaspoon): Gives the cookies a slight lift and that crackled top.
Salt (1/2 teaspoon): Balances sweetness and enhances the chocolate’s richness.
Dark or semi-sweet chocolate chips (1 cup): For the luscious chocolate coating that takes these cookies over the top.
Coconut or vegetable oil (1 teaspoon): Helps achieve a smooth, glossy chocolate coating when melted with the chips.

How to Make Chocolate Sugar Cookies with Chocolate Coating Recipe

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 325°F and lining two large baking sheets with parchment paper. This step ensures your cookies bake evenly and come off the tray effortlessly without sticking.

Step 2: Cream the Butter and Sugars

Using a stand mixer with a paddle attachment, cream together the butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This process infuses air, setting the stage for tender, luscious cookies.

Step 3: Add Wet Ingredients

Mix in the egg and vanilla extract thoroughly to combine, then add the molasses, blending on low speed. The molasses adds depth to the chocolate flavor, and don’t forget to scrape down the bowl for even mixing.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt until evenly distributed. Mixing these dry ingredients well prevents clumps and ensures every bite contains balanced flavor and texture.

Step 5: Incorporate Dry Ingredients Into Wet Mixture

Add the dry mixture to the wet ingredients in three additions, mixing just until combined. To keep your kitchen tidy and prevent the cocoa from dusting everywhere, cover your mixer with a kitchen towel. Use a spatula to scrape down the sides and make sure no flour remains unincorporated—those white streaks won’t do justice to your chocolate sugar cookies.

Step 6: Shape and Sugar-Coat the Dough

Using a large cookie scoop, portion the dough into balls weighing about 1.8 to 2 ounces each. Roll each ball in the reserved 1/3 cup granulated sugar, coating generously. This step creates the irresistibly crackled tops and adds a delightful crunch. Place the sugar-coated balls on your lined baking sheets, spacing them about 2 to 3 inches apart. Gently press down on each ball with your hand or the flat bottom of a measuring cup—just enough so they’re slightly flattened but still thick.

Step 7: Bake to Perfection

Slide your trays onto the center rack of the oven and bake for 10 to 11 minutes. You’ll know they’re done when the edges are set, and the tops show beautiful cracks. Once out of the oven, let the cookies cool on the baking sheet for 10 minutes, allowing them to deflate slightly and develop that fudgy interior texture.

Step 8: Create the Fabulous Chocolate Coating

While the cookies cool completely, melt your chocolate chips together with coconut or vegetable oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and glossy. This addition of oil helps the chocolate set with a shiny finish and inhibits cracking.

Step 9: Dip and Decorate

Once your cookies are fully cooled, dip half of each cookie into the melted chocolate, letting excess drip back into the bowl. Place them on a wire rack and, if you like, sprinkle with chopped nuts or festive sprinkles for an added touch. Let these beauties set at room temperature for about an hour to firm up the chocolate coating.

How to Serve Chocolate Sugar Cookies with Chocolate Coating Recipe

The image shows round chocolate cookies with a cracked texture and coated halfway with shiny dark chocolate, topped with small red, pink, and white round sprinkles on the chocolate half. The cookies are placed on a crinkled white paper surface that adds texture beneath them. The cookies have a rough matte side with sugar grains and a smooth glossy chocolate layer, creating a clear division between the two halves. Multiple cookies are scattered across the frame, each showing the same two-layer look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your cookies by adding crushed nuts like toasted pecans or almonds on the wet chocolate for a nutty crunch. Edible glitter or holiday-themed sprinkles can also add a magical sparkle, making these cookies perfect for celebrations or as thoughtful homemade gifts.

Side Dishes

These cookies pair beautifully with a classic glass of cold milk, or for grown-up flair, serve alongside a cappuccino or rich hot chocolate. The creamy drinks complement the deep chocolate flavor and make the whole indulgence even more satisfying.

Creative Ways to Present

For a charming presentation, stack the cookies and tie them with a rustic ribbon, or arrange them on a festive platter surrounded by fresh berries and mint leaves. You could even sandwich a dollop of whipped cream or marshmallow fluff between two cookies for an irresistible twist.

Make Ahead and Storage

Storing Leftovers

Your chocolate sugar cookies with chocolate coating will stay fresh in an airtight container at room temperature for up to 4 days. Storing them carefully ensures they maintain their crisp edges and fudgy centers without drying out.

Freezing

If you want to savor these treats later, freeze the uncoated cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. You can also freeze fully baked and coated cookies in a single layer with parchment paper between layers to prevent sticking.

Reheating

To refresh frozen baked cookies, allow them to come to room temperature and then warm gently in a 300°F oven for about 5 minutes. Avoid microwaving, as it can soften the chocolate coating and alter the texture.

FAQs

Can I substitute the molasses in this recipe?

Yes! If you don’t have molasses on hand, using dark corn syrup or honey can work, but molasses does contribute a unique richness and depth that’s worth trying to keep for that authentic flavor.

What type of cocoa powder should I use?

For the best flavor, go with a high-quality unsweetened cocoa powder like Hershey’s Special Dark, which delivers intense chocolate flavor and that dark color these cookies are known for.

Why do I need to roll the dough in sugar before baking?

Rolling the dough balls in granulated sugar creates a crystalized coating that helps produce the signature crackled tops and adds a subtle crunch that contrasts beautifully with the soft centers.

Is it necessary to chill the dough before baking?

One of the great things about this Chocolate Sugar Cookies with Chocolate Coating Recipe is that it doesn’t require chilling time, making it super quick to prepare and bake whenever a chocolate craving strikes!

How do I ensure the chocolate coating sets smoothly?

Melting the chocolate with a bit of coconut or vegetable oil helps keep the coating shiny and smooth. Ensure the cookies are completely cool before dipping to prevent melting or smudging the chocolate layer.

Final Thoughts

These Chocolate Sugar Cookies with Chocolate Coating Recipe are more than just cookies; they’re a celebration of chocolate in multiple layers—crisp, fudgy, and creamy all at once. Whether you’re treating yourself, surprising loved ones, or looking for a crowd-pleaser, these cookies deliver joy with every bite. So gather the ingredients and dive into baking these delightful treats—you won’t regret it!