Description
These rich and fudgy Chocolate Sugar Cookies combine the deep flavor of cocoa with a hint of coffee to enhance their chocolatey taste. Soft in the center and slightly crisp around the edges, these cookies are perfect for any chocolate lover looking for a simple yet indulgent treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients and Add-ins
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (divided as 1 cup + 2 tablespoons)
- 1 tablespoon instant coffee or espresso powder (optional)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk these ingredients together thoroughly to ensure even distribution of the leavening and cocoa throughout the dough.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter, 1 cup of granulated sugar, and instant coffee on medium-high speed until the mixture is light and fluffy, about 3 minutes. This step incorporates air into the dough for a better texture.
- Add Egg and Vanilla: Add the room-temperature egg and vanilla extract to the creamed butter mixture. Continue mixing for another 2 to 3 minutes until completely combined, ensuring a smooth and creamy batter.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until no flour streaks remain. Avoid overmixing to keep the cookies tender.
- Prepare Sugar Coating: Pour the remaining 2 tablespoons of sugar into a small bowl. This will be used to coat the dough balls before baking for a sweet, crunchy outer layer.
- Scoop and Shape Dough: Using a 1.5 tablespoon-sized spring-loaded cookie scoop, portion out 9 dough balls onto each prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently roll each dough ball to make sure they are even, then dredge each one in the remaining sugar to coat.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they puff slightly in the center and the edges are set. This ensures a soft, chewy center with slightly crisp edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to finish cooling completely. This helps them firm up without losing their softness inside.
Notes
- Instant coffee is optional but enhances the chocolate flavor without adding a coffee taste.
- Make sure the butter is softened, not melted, to achieve the right cookie texture.
- Room temperature eggs help ensure even mixing and better dough texture.
- Spacing dough balls about 2 inches apart prevents cookies from merging while baking.
- For extra chocolate flavor, consider adding chocolate chips or chunks to the dough.
- Store cookies in an airtight container to maintain softness for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
