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Chewy Chocolate Sugar Cookies Recipe

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4.1 from 3 reviews

These chewy chocolate sugar cookies combine rich cocoa powder with a perfect balance of sweetness and a hint of salt to create a delightfully soft and flavorful treat. Rolled in granulated sugar before baking, they offer a slightly crisp exterior with a chewy center. Ideal for cookie lovers looking for a classic chocolate twist.

Ingredients

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (43 g) cocoa powder
  • 1 teaspoon (5 g) baking soda
  • 1/2 to 1 teaspoon (3 – 6 g) sea salt (I use 6 g)

Wet Ingredients

  • 16 tablespoons (226 g) softened butter
  • 1.5 cups (300 g) dark brown sugar
  • 1 egg (50 g)
  • 1 teaspoon (5 g) vanilla bean paste

Coating

  • 1/4 to 1/2 cup (50 to 100 g) granulated sugar for rolling

Instructions

  1. Preheat Oven: Heat the oven to 350ºF (175ºC) to prepare for baking the cookies.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt until evenly combined. Set aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and dark brown sugar together on medium speed for 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing, until the mixture is light and fluffy.
  5. Add Egg and Vanilla: With the mixer off, add the egg and vanilla bean paste to the bowl. Beat on medium speed for 1 to 2 minutes, until fully incorporated.
  6. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Mix on low speed until no dry flour remains, scraping down the bowl once during mixing.
  7. Form and Coat Dough Balls: Pour granulated sugar into a small bowl. Portion the dough into 50-gram balls using a 2-tablespoon scoop or scale (about 16 to 18 balls). Roll each ball between your hands to form smooth spheres, then roll generously in the granulated sugar coating.
  8. Bake Cookies: Transfer 6 dough balls to the prepared baking sheet, spacing them evenly. Bake for 12 minutes at 350ºF. Remove from oven and let cookies cool completely on the baking sheet before transferring to a wire rack. Repeat baking with remaining dough balls in batches.
  9. Store Properly: Once cooled, store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months to maintain freshness.

Notes

  • Ensure butter is softened to room temperature for easier creaming with sugar.
  • Use good quality cocoa powder for richer chocolate flavor.
  • The sea salt enhances the cookie’s sweetness; adjust amount based on preference.
  • Rolling cookies in granulated sugar prior to baking creates a delightful crackled, sugary exterior.
  • Allow cookies to cool completely on the baking sheet before moving to avoid breaking.

Find it online: https://yumntasty.com/chewy-chocolate-sugar-cookies-recipe/