Chocolate Sugar Cookies are a delightful twist on the classic sugar cookie. These cookies are soft, chewy, and bursting with rich chocolate flavor. Perfect for any occasion, they bring smiles to kids and adults alike! With their sugary crust and gooey chocolate chunks, they make an irresistible treat.
Why Make This Recipe
If you’re looking for a simple yet delicious cookie to brighten your day or to impress guests, Chocolate Sugar Cookies are the answer. They are easy to make, and the ingredients are usually staples in your pantry. Plus, who can resist the combination of sugar and chocolate? Enjoy them with a glass of milk or as a special dessert for parties and gatherings. Baking these cookies will fill your kitchen with a cozy aroma and make everyone eager for a taste.
How to Make Chocolate Sugar Cookies
Making Chocolate Sugar Cookies is straightforward and enjoyable. Follow the steps below to create these delicious treats.
Ingredients:
- 1¾ cups all-purpose flour (210 grams)
- ½ cup natural unsweetened cocoa powder (42 grams)
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup Crisco shortening (184 grams, room temperature)
- 1¾ cups granulated sugar (350 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 large egg (50 grams, room temperature)
- 1 cup milk chocolate chunks (170 grams, plus more for garnish)
- 1 cup coarse turbinado sugar (200 grams)
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- In a large bowl, stir together the dry ingredients: flour, cocoa, baking soda, and salt. Make sure everything is well combined and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the Crisco and granulated sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add the vanilla extract and the egg, beating on medium-high speed until fully combined and fluffy.
- Change the mixer to medium-low speed, and slowly add the flour mixture, one cup at a time. Allow the mixture to become smooth before adding more. Once all the flour mixture is added, mix in the chocolate chunks on low until they are fully incorporated.
- Pour the turbinado sugar into a medium-sized bowl.
- Roll the dough into 1-inch balls and coat all sides in the turbinado sugar. Place them on the prepared baking sheet, leaving 2 inches between each cookie. Use the bottom of a glass to gently flatten each cookie, ensuring they are about ½-inch thick.
- Bake the cookies for 10-12 minutes or until the tops puff up slightly and begin to crack.
- Remove the cookies from the oven and, if desired, add more chocolate chunks on top. Allow them to cool on a cooling rack completely before serving.
How to Serve Chocolate Sugar Cookies
Serve Chocolate Sugar Cookies warm with a glass of cold milk or hot coffee. They can also be placed on a dessert platter for parties, or individually wrapped as a sweet treat to share with friends and family.
How to Store Chocolate Sugar Cookies
Store your Chocolate Sugar Cookies in an airtight container at room temperature. They will stay fresh for up to one week. If you want them to last longer, you can freeze them! Place the cooled cookies in a single layer in a freezer-safe bag or container, and they can last up to three months in the freezer.
Tips to Make Chocolate Sugar Cookies
- Ensure all ingredients are at room temperature for better mixing.
- Don’t skip chilling the dough if it feels too soft; it helps shape the cookies and prevents them from spreading too much during baking.
- Experiment with adding nuts or different chocolate chunks for a unique twist!
Variation
For a minty twist, try adding mint chocolate chips in place of the milk chocolate chunks. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier version!
FAQs
1. Can I use butter instead of Crisco shortening?
Yes, but the texture may be slightly different. Cookies made with butter may spread more and be thinner.
2. What if I don’t have turbinado sugar?
You can use regular granulated sugar instead. However, turbinado sugar gives a great crunch and extra sweetness to the cookies.
3. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Always check that the blend works well for baking cookies.
Enjoy baking and sharing these Chocolate Sugar Cookies with everyone you love!
Chocolate Sugar Cookies
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour (210 grams)
- ½ cup natural unsweetened cocoa powder (42 grams)
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup Crisco shortening (184 grams, room temperature)
- 1¾ cups granulated sugar (350 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 large egg (50 grams, room temperature)
- 1 cup milk chocolate chunks (170 grams, plus more for garnish)
Coating
- 1 cup coarse turbinado sugar (200 grams)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- In a large bowl, stir together the dry ingredients: flour, cocoa, baking soda, and salt. Make sure everything is well combined and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the Crisco and granulated sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add the vanilla extract and the egg, beating on medium-high speed until fully combined and fluffy.
- Change the mixer to medium-low speed, and slowly add the flour mixture, one cup at a time. Allow the mixture to become smooth before adding more.
- Once all the flour mixture is added, mix in the chocolate chunks on low until they are fully incorporated.
Baking
- Pour the turbinado sugar into a medium-sized bowl.
- Roll the dough into 1-inch balls and coat all sides in the turbinado sugar. Place them on the prepared baking sheet, leaving 2 inches between each cookie.
- Use the bottom of a glass to gently flatten each cookie, ensuring they are about ½-inch thick.
- Bake the cookies for 10-12 minutes or until the tops puff up slightly and begin to crack.
- Remove the cookies from the oven and, if desired, add more chocolate chunks on top. Allow them to cool on a cooling rack completely before serving.
