Chocolate Sugar Cookies (Soft And Chewy) Recipe

I’m sharing my Quick Chocolate Cookies recipe with a single unexpected trick to cut prep time and simplify holiday baking.

I still get a little smug when friends ask what’s different about my chocolate sugar cookies. They’re rich and fudgy, almost like a brownie in cookie form, and that deep chocolate comes from unsweetened cocoa powder and unsalted butter.

People call them my Quick Chocolate Cookies because they’re almost shockingly easy, yet they stay Cookies Soft And Chewy even after you stash them in a tin. There’s a tiny trick I use that makes the edges stay tender while the center stays gooey, but I’ll let you discover that, it’s half the fun.

Ingredients

• All purpose flour: Provides structure and carbs, refined flour offers little fiber or vitamins
• Unsweetened cocoa powder: Adds deep chocolate flavor, antioxidants present, slightly bitter not very sweet
• Butter: Adds richness, fat for chewiness and flavor, high in saturated fat
• Granulated sugar: Sweetens dough, adds crisp edges when baked, empty calories mainly carbs
• Brown sugar: Adds moisture and caramel notes, helps make cookies soft and chewy
• Egg and egg yolk: Binders that add protein and lift, yolk adds fat for tenderness
• Cornstarch: Lightens texture, makes cookies soft and tender, no real nutrients
• Vanilla extract: Boosts overall flavor, makes chocolate taste rounder and more complex

Ingredient Quantities

• 1 3/4 cups (220 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon instant espresso powder (optional)
• 1/2 cup (90 g) semisweet chocolate chips or chopped chocolate (optional)
• About 1/4 cup granulated sugar for rolling (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt in a medium bowl; set aside.

3. In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until light and a little fluffy, about 2 to 3 minutes. Scrape the bowl now and then so everything mixes.

4. Add 1 large egg and 1 large egg yolk, one at a time, mixing after each until combined, then stir in 1 teaspoon vanilla extract and 1 tablespoon instant espresso powder if using. Don’t over mix here, just get it combined.

5. Add the dry ingredients to the wet in two additions on low speed or with a spatula, mixing until just combined. Fold in 1/2 cup (90 g) semisweet chocolate chips or chopped chocolate if using.

6. For thicker, chewier cookies chill the dough 30 minutes to 1 hour in the fridge. If you’re short on time you can skip chilling but they’ll spread more in the oven.

7. Scoop dough into balls about
1.5 tablespoons each (or use a small cookie scoop). If you want a sugared crust, roll each ball in about 1/4 cup granulated sugar before baking. Place dough balls on prepared sheets about 2 inches apart and gently press each ball down slightly so they’re about 1/2 inch thick.

8. Bake 9 to 11 minutes, rotating sheets halfway through. Cookies should have set edges and still look slightly soft in the centers, it’s okay if they seem a little underbaked because they’ll finish setting on the pan.

9. Let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 4 days, or freeze dough balls and bake from frozen adding 1 to 2 minutes to the bake time.

Equipment Needed

1. Oven (preheat to 350°F)
2. 2 baking sheets, lined with parchment paper or silicone baking mats
3. Medium and large mixing bowls (one for dry, one for wet)
4. Measuring cups, measuring spoons and a kitchen scale (for the grams)
5. Whisk (for the dry mix)
6. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you dont have one
7. Rubber or silicone spatula (for scraping and folding)
8. Cookie scoop ~1.5 tablespoons or a tablespoon and a spoon to shape balls
9. Wire cooling rack
10. Oven mitts and a timer (or your phone)

FAQ

Chocolate Sugar Cookies (Soft And Chewy) Recipe Substitutions and Variations

• All-purpose flour: swap with whole wheat pastry flour 1:1 by volume, it’ll be a bit nuttier and slightly denser but still soft.
• Unsalted butter: use solid coconut oil or vegetable shortening 1:1 by weight, coconut oil gives a hint of coconut, shortening keeps them extra tender.
• Light brown sugar: if you dont have it, stir 1 tbsp molasses into 1/2 cup granulated sugar to recreate light brown sugar’s moisture and caramel flavor.
• Egg + egg yolk (vegan/allergy): make 2 flax “eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water) plus 1 tbsp neutral oil to mimic the extra yolk fat, let them gel 5 minutes before mixing.

Pro Tips

– Use a kitchen scale or the spoon-and-level method for the flour. If you scoop straight from the bag you’ll pack too much flour and end up with dry, cakey cookies, not chewy ones.

– Chill the dough when you can, overnight is best for flavor and texture, but even 30 to 60 minutes firms the dough so the cookies spread less. In a hurry pop the scooped balls in the freezer for 10 to 15 minutes before baking.

– Bake one sheet at a time on the middle rack and make sure the baking sheet is cool between batches. That helps them bake evenly instead of spreading into sad flat pancakes. Also take them out when the edges are set but centers still look slightly soft, they finish on the hot sheet.

– Small flavor hacks: stir the espresso powder into the wet mix so it dissolves and boosts chocolate without tasting coffee; use a mix of chopped chocolate and chips for melty pockets; and slightly underbake if you like them fudgy. Store in an airtight container up to 4 days or freeze dough balls and add 1 to 2 minutes to the bake time.