Dark Chocolate Sugar Cookies Recipe
Let me introduce you to a treat that never fails to impress: Dark Chocolate Sugar Cookies. These cookies are rich, fudge-like, and wonderfully soft, striking the perfect balance between deep cocoa flavor and classic sugar cookie sweetness. The edges are delicately crisp, the centers irresistibly chewy, and each bite satisfies any chocolate craving—ideal for everything from holiday gatherings to everyday indulgence. Whether you’re baking for a special occasion or just want that extra touch of chocolate in your day, these cookies are the answer!
Ingredients You’ll Need
Each ingredient in this recipe has a clear and important role, bringing everything together for the most decadent (yet totally achievable) batch of cookies. Even if your pantry is low, you’ll find these baking essentials are easy to gather, and every one makes a difference—especially when it comes to flavor, moisture, and the cookie’s gorgeous dark hue!
- Unsalted butter (1 cup, softened): Gives the cookies their rich, tender crumb and creamy mouthfeel—room temperature butter blends more evenly for perfect texture.
- Granulated sugar (1 1/4 cups): Adds structure and sweetness, and helps the edges crisp up just a bit.
- Large egg (1): Binds the dough, gives the cookies a bit of lift, and keeps them wonderfully moist.
- Vanilla extract (1 teaspoon): An extra touch of warmth and aroma that balances the intensity of the cocoa.
- All-purpose flour (1 1/2 cups): The sturdy backbone that keeps your cookies tender but not crumbly.
- Unsweetened dark cocoa powder (3/4 cup): Provides that luscious, intense chocolate flavor and the dramatic color we crave in dark chocolate treats.
- Baking soda (1/2 teaspoon): Ensures every cookie has just the right spread and a light, even rise.
- Baking powder (1/2 teaspoon): Adds a touch of extra fluffiness to keep things from getting too dense.
- Salt (1/4 teaspoon): Enhances all the other flavors and keeps the cookies from becoming too sweet.
How to Make Dark Chocolate Sugar Cookies
Step 1: Prep Your Oven and Baking Sheets
Start your cookie adventure by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this not only prevents sticking but also means less cleanup later! Having everything ready upfront makes the whole process smooth as chocolate.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, blend the softened butter and granulated sugar together. Beat them until the mixture is light, fluffy, and a little paler—this helps the cookies bake up tender with that signature melt-in-your-mouth texture. Don’t rush this step; the magic starts here!
Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then beat again until it’s all beautifully combined. The mixture should look creamy and cohesive, and you’ll be able to smell that wonderful hint of vanilla already.
Step 4: Mix the Dry Ingredients
Grab a separate bowl and whisk together your flour, dark cocoa powder, baking soda, baking powder, and salt. Make sure everything is evenly distributed for uniform cookies—no streaks of flour or tiny pockets of baking powder!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your butter base, mixing just until a soft dough forms. The result should be a decadently dark, fragrant dough—don’t overmix, as you want your Dark Chocolate Sugar Cookies to come out soft, not tough.
Step 6: Shape the Cookies
Scoop tablespoon-sized portions of dough and gently roll them into balls. For extra sparkle and a hint of texture, roll each ball in a bit more granulated sugar if you like! Arrange them on your baking sheets, keeping them about 2 inches apart, then give each one a gentle flattening with your palm or the bottom of a glass.
Step 7: Bake to Perfection
Slide your trays into the oven and bake for 9 to 11 minutes. You’re looking for set edges and slightly soft centers—they’ll finish setting up as they cool. Let the cookies rest on the baking sheet for 5 minutes (they’ll be fragile at first), then transfer to a wire rack to cool completely. Now’s the moment the whole kitchen will smell gloriously chocolaty!
How to Serve Dark Chocolate Sugar Cookies
Garnishes
Dress up your Dark Chocolate Sugar Cookies by sprinkling a little flaky sea salt or dusting with powdered sugar just before serving. For extra flair, try a drizzle of melted chocolate or a light grating of orange zest for a twist—the contrast really pops against the chocolatey surface!
Side Dishes
Pair these beauties with a tall glass of cold milk, a mug of hot coffee, or even a scoop of vanilla ice cream if you want to turn dessert into an event. A plate of fresh berries on the side can also bring a pop of color and brightness to balance the deep chocolate flavor.
Creative Ways to Present
If you’re gifting or entertaining, stack your Dark Chocolate Sugar Cookies in a cellophane bag tied with ribbon, or arrange them on a fancy platter lined with parchment. For holidays, tuck them into gift boxes nestled with tissue, or use cookie cutters to shape them before baking for a festive touch. They also make a stellar cookie sandwich with a dollop of chocolate or mint frosting in the middle!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days—if they last that long! Tuck a slice of bread in the container with them; it helps keep the cookies moist and fresh.
Freezing
For longer storage, freeze baked cookies or unbaked dough portions in an airtight container or zip-top bag. The cookies will keep beautifully for up to 2 months. For make-ahead convenience, freeze the dough balls and bake straight from frozen, adding a minute or two to the baking time.
Reheating
If you prefer your Dark Chocolate Sugar Cookies warm, pop them in a 300°F oven for 3 to 4 minutes, or give them a quick 10-15 seconds in the microwave. This revives the tender texture and makes the chocolate aroma irresistible all over again!
FAQs
Can I use Dutch-processed cocoa instead of natural dark cocoa powder?
Absolutely! Using Dutch-processed cocoa will give your Dark Chocolate Sugar Cookies an even deeper color and slightly milder, more rounded chocolate flavor. Just be sure to use unsweetened cocoa so the sugar ratio stays balanced.
Will this recipe work with gluten-free flour?
Yes, you can easily substitute a good-quality 1:1 gluten-free baking flour for the all-purpose flour in this recipe. Expect the cookies to be just a touch more delicate, but they’ll still have that signature rich, chewy texture.
Can I add chocolate chips or other mix-ins?
Go for it! Dark chocolate chips, white chocolate chunks, chopped nuts, or even bits of dried fruit can all be folded into the dough before baking. This is a fun way to personalize your batch and keep every bite packed with surprises.
My cookies turned out too flat. What happened?
If your cookies spread too much, it might be because the butter was too soft or warm, or the dough wasn’t chilled long enough. You can pop your portioned dough balls in the fridge for 20-30 minutes before baking for thicker, chewier cookies.
Are these Dark Chocolate Sugar Cookies good for gifting?
They’re excellent for gifting! Their striking appearance, irresistible flavor, and keep-fresh longevity make them perfect for cookie exchanges, care packages, or holiday gift baskets. Just be sure to pack them carefully to protect their lovely crinkle tops.
Final Thoughts
I can’t recommend these Dark Chocolate Sugar Cookies enough—whether for a cozy night in or your next dessert table. They’re easy, deeply delicious, and always a crowd-pleaser. Give them a try, and don’t be surprised when you find yourself reaching for this recipe again and again!
Print
Dark Chocolate Sugar Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavor of these Dark Chocolate Sugar Cookies. With a deep cocoa taste and a hint of sweetness, these cookies are perfect for any chocolate lover.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract, and beat until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, dark cocoa powder, baking soda, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten and Bake: Flatten slightly with the bottom of a glass or your palm. Bake for 9 to 11 minutes, or until the edges are set.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra texture, roll the dough balls in granulated sugar before baking.
- You can also add chocolate chips or a sprinkle of sea salt on top before baking for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
