The Best Chocolate Sugar Cookies Recipe

The Best Chocolate Sugar Cookies Recipe

These Chocolate Sugar Cookies are a delicious treat weather you choose to decorate them or eat them just as is with a cup of coffee. Based on my classic butter cookie recipe these are soft, crisp and buttery. They do not spread making them ideal for shaped and decorated custom cookies

 

In my previous post I shared my Vanilla Sugar Cookie recipe with just a variation on the chocolate. Some of you found that difficult so honestly I’m just going to give you the recipe here.

I have already told you this is my go to recipe for all decorated cookie orders. Not only do my kids love to eat them on their own, they do not spread so making shapes and cut outs is ideal.

In my previous post I already told you the secret to making these chocolate sugar cookies is not just the recipe but the process of how I make them. Creaming the batter well will make it more airy and light. That is why thought there is no leavening these cookies are not dense.

Let’s talk ingredients and substitutes

• Unsalted Butter – I like to use unsalted butter in all my baking so I can control the amount of salt. If you must use salted butter just omit the salt in the recipe.
• All Purpose Flour – I have always use all purpose flour with great success. You do not need any other.
• White granulates sugar – as a rule of thump when ever you need to cream sugar and butter – always use a fine grain sugar that will cream faster. If you have to use a coarse grain sugar – just pulse it in the food processor a couple times and it will be fine.  A cookies with butter and sugar not creamed will will give a very flaky cookie.
• Vanilla extract – I like using vanilla extract but it also has the tendency to color the dough. If you need a white or fair dough just add clear vanilla extract or rose essence

The Best Chocolate Sugar Cookies 

Tools

• K-Mix or Kitchen Aid
• Baking tray
• Cookie rolling pin
• Baking rack
• Parchment Paper
• Oven

Ingredients

• 3300 grams (3 cups) All-Purpose flour
• 110 grams (1 cup) Cocoa Powder
• 228 grams ( 1 cup) unsalted butter (room temperature)
• 225 grams ( 1 cup) granulated white sugar
• 2 large eggs
• 1/2 tsp Salt
• 2 tsp Vanilla Extract.

Method

Plan and Prepare

• Make sure the butter and eggs are room temperature.
• Sift together the flour, cocoa powder and salt

Make Dough

• Place butter, sugar and salt in your mixing bowl and mix on medium until light and fluffy.
  Do not skim on this step or the cookies will be very dense.
• Add eggs one at a time slowly, mixing each well until incorporated.
• When both the eggs are added. Continue mixing on medium for about two more minutes.
• Next add the Vanilla
• Followed by the flour. Do not over mix once the four is incorporated.
• Bring the dough together and divide into two disc
• Wrap in cling/plastic wrap for at least 1 to 2 hours.

Roll Cookies

• Once the dough is chilled; roll dough on a lightly floured surface evenly
• Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
• I prefer to chill the cookies while the oven is preheating.
• Preheat the oven at 180 C / 360 F
• Bake cookies for about 8 to 10 minutes depending on thickness of the cookies.
• When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
• You can eat these cookies as is or decorate them with royal icing or fondant.

Storage 

• This cookie recipe can be halved or double without any issues.
• The dough can be kept in the fridge for up to 4 days or
• Frozen for up to three months. If frozen thaw in the fridge over night before you roll out.
• The baked cookies will stay at room temperature for up t 4 weeks but best eaten within a few days.

Save this Chocolate Sugar Cookie Recipe on Pinterest for late

Recipe Card – The Best Chocolate Sugar Cookie Recipe 

I do have a video on how I make my Vanilla Sugar Cookies. The process is the same for these chocolate sugar cookies as well.