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Chocolate Sugar Cookies with Chocolate Coating Recipe

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4.2 from 9 reviews

These classic chocolate sugar cookies feature crispy edges and fudgy centers, bursting with rich chocolate flavor. Made with simple ingredients and no chill time required, they’re perfect for any occasion. Optionally dipped in a smooth chocolate coating for an extra indulgent treat.

Ingredients

Cookie Dough

  • 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

Chocolate Coating

  • 1 cup dark or semi-sweet chocolate chips
  • 1 teaspoon coconut or vegetable oil

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper to prevent sticking and set them aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed to mix evenly.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until combined. Then add the molasses and mix on low speed until fully incorporated. Scrape down the bowl again for uniformity.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted unsweetened cocoa powder, baking soda, and salt until evenly mixed.
  5. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet mixture in three additions, mixing well after each addition. To prevent cocoa powder from flying out, cover the mixer with a large kitchen towel. Use a spatula to scrape the sides and ensure no flour streaks remain.
  6. Form Cookie Dough Balls: Using a large cookie scoop, portion the dough into 1.8 to 2.0 ounce balls. Roll each ball between your hands to shape it, then roll it generously in the remaining 1/3 cup granulated sugar to coat all sides.
  7. Arrange and Slightly Flatten: Place the coated dough balls on the prepared baking sheets 2 to 3 inches apart. Gently press down on each ball using your hand or the flat bottom of a measuring cup—do not flatten too much. Sprinkle with a little extra granulated sugar.
  8. Bake the Cookies: Bake on the center rack of the preheated oven for 10 to 11 minutes, until the edges are set and the tops are cracked.
  9. Cool the Cookies: Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes. They will deflate slightly during cooling.
  10. Prepare Chocolate Coating: In a medium heat-safe bowl, combine chocolate chips with coconut or vegetable oil. Microwave in 30-second intervals, stirring between each, until melted smooth and glossy.
  11. Dip Cookies in Chocolate (Optional): Once cookies are completely cool to room temperature, dip one half of each cookie into the melted chocolate. Let excess chocolate drip off, then place cookies on a wire rack. Optionally top with sprinkles or chopped nuts. Let chocolate set at room temperature for about an hour.

Notes

  • Do not over-flatten the cookie dough balls before baking to maintain fudgy centers.
  • Allow cookies to cool fully before dipping in chocolate to prevent melting and smudging.
  • Covering the stand mixer with a towel while mixing dry ingredients helps prevent cocoa powder mess.
  • For best results, use room temperature butter and egg to ensure smooth creaming and incorporation.
  • Cookies keep well stored in an airtight container at room temperature for up to 5 days.

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