Chocolate Sugar Cookies
Delightful soft and chewy cookies bursting with rich chocolate flavor, perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for up to one week. They can be frozen for up to three months. Ensure all ingredients are at room temperature for better mixing. Chill the dough if it feels too soft to prevent spreading during baking. Experiment with adding nuts or different chocolate chunks!