Chocolate sugar cookies are soft, rich, and rolled in coarse sugar for a sparkling crunch on the outside.
The dough mixes together in one bowl with simple pantry ingredients, and milk chocolate chunks melt into pockets of gooey chocolate in every bite. They bake in about twelve minutes, so a full batch is ready fast.
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Why This Chocolate Sugar Cookies Recipe Works
Cocoa powder gives the dough a deep chocolate flavor, while vegetable shortening keeps the cookies soft and thick instead of spreading thin. The result is a tender center with slightly crisp edges.
Rolling the dough balls in turbinado sugar adds a sparkly, crunchy coating that contrasts with the soft inside. Chocolate chunks pressed on top add extra richness and a bakery style look.
Ingredients for Chocolate Sugar Cookies
- 1 3/4 cups all purpose flour, about 210 grams
- 1/2 cup natural unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup vegetable shortening, room temperature
- 1 3/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 1 cup milk chocolate chunks, plus more for topping
- 1/2 cup coarse turbinado sugar, for rolling
Cocoa powder. Natural unsweetened cocoa gives a classic, slightly tangy chocolate flavor. Whisk it with the flour to avoid lumps.
Vegetable shortening. It keeps the cookies tall and soft because it melts more slowly than butter. Measure it at room temperature.
Granulated sugar. It sweetens the dough and helps create the lightly crackled surface as the cookies bake.
Egg and vanilla. The egg binds the dough, and vanilla rounds out the chocolate flavor. Use a room temperature egg so it blends smoothly.
Chocolate chunks and turbinado sugar. Chunks melt into gooey pockets, and coarse sugar adds crunch on the outside.
How to Make Chocolate Sugar Cookies
1. Heat the oven Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
2. Whisk the dry ingredients Whisk the flour, cocoa powder, baking soda, and salt together in a bowl until evenly mixed.
3. Cream the fats Beat the shortening and granulated sugar with a paddle attachment on medium speed for 2 minutes until light and fluffy.
4. Add the wet ingredients Beat in the vanilla and egg on medium high speed until smooth and fluffy.
5. Add the flour Lower the speed and add the flour mixture in four additions, mixing until smooth. Fold in the chocolate chunks.
6. Coat the dough Roll the dough into balls about 1 1/2 inches wide and coat each one in turbinado sugar.
7. Bake Place the balls 2 inches apart, flatten them to about 1/2 inch thick, and bake 11 to 13 minutes until the tops crack.
8. Cool Press a few extra chocolate chunks on top, then cool the cookies on a rack.
How to Serve Chocolate Sugar Cookies
Let the cookies cool for about ten minutes so the chocolate chunks set, then serve them with a cold glass of milk. They pair well with a fruity kefir smoothie for a bright contrast. Sandwich two cookies with chocolate buttercream frosting for a rich dessert, or crumble one over dark chocolate mousse for crunch. A tin of thick chocolate chip cookies alongside makes a lovely dessert tray.
How to Store and Reheat Chocolate Sugar Cookies
Store the cooled cookies in an airtight container at room temperature for up to 4 days. Place a sheet of parchment between layers so the sugar coating does not stick. To freeze, wrap the cookies in a freezer bag for up to 3 months and thaw at room temperature. You can also freeze the shaped dough balls for 3 months and bake them straight from the freezer, adding 1 to 2 minutes to the bake time. Do not taste the raw dough because it contains flour and an egg.
Tips and Variations for Chocolate Sugar Cookies
Measure flour carefully. Spoon the flour into the measuring cup and level it off so the cookies do not turn dry.
Keep the shortening soft. Room temperature shortening creams smoothly and helps the dough bake up tender.
Do not overmix. Stop mixing as soon as the flour disappears. Overmixing makes the cookies tough.
Chill if needed. If the dough feels very soft, chill it for 20 minutes before rolling.
Bake to the cracks. Pull the cookies when the tops puff and crack. They finish setting on the sheet.
Use equal sizes. A cookie scoop keeps the dough balls the same size so they bake evenly.
Add some crunch. Mix in 1/2 cup chopped pecans or walnuts for extra texture.
Bake safely. Never eat raw dough made with flour and eggs. For general baking safety guidance, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Chocolate Sugar Cookies
Why are my chocolate sugar cookies flat?
Warm dough or too much sugar can cause spreading. Chill the dough for 20 minutes and measure the flour carefully.
Can I make chocolate sugar cookies with butter?
Yes, though the cookies will be a little thinner and crisper at the edges. Shortening gives the thickest, softest result.
Can I freeze chocolate sugar cookies?
Yes. Freeze baked cookies in an airtight bag for up to 3 months, or freeze the dough balls and bake them straight from frozen.
How do I know when the cookies are done?
The tops puff slightly and begin to crack, and the edges feel set. They firm up as they cool.
Can I use dark chocolate chunks?
Yes. Dark chocolate chunks make the cookies slightly less sweet and a bit more intense.
Chocolate Sugar Cookies with Chocolate Chunks
Equipment
- Stand mixer with paddle attachment
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
Main Ingredients
- 1 ¾ cup all purpose flour about 210 g
- ½ cup natural unsweetened cocoa powder
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 cup vegetable shortening room temperature
- 1 ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg room temperature
- 1 cup milk chocolate chunks plus more for topping
- ½ cup turbinado sugar for rolling
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line baking sheets with parchment.
- Mix the dry ingredients. Whisk the flour, cocoa, baking soda, and salt.
- Cream. Beat the shortening and sugar for 2 minutes until fluffy, then beat in the vanilla and egg.
- Combine. Add the flour mixture in four additions and fold in the chocolate chunks.
- Shape. Roll 1 1/2 inch balls, coat in turbinado sugar, place 2 inches apart, and flatten to 1/2 inch.
- Bake. Bake 11 to 13 minutes until the tops crack, then cool on a rack.
