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Dark Chocolate Sugar Cookies Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 54 minutes
  • Yield: 22 servings

Description

These Dark Chocolate Sugar Cookies are rich, fudgy, and packed with intense cocoa flavor thanks to black cocoa powder. Perfectly balanced with a hint of sweetness and chewy centers, these cookies are sure to satisfy any chocolate lover’s craving. They feature a tender crumb and slightly crisp edges, making them an irresistible treat for dessert or snack time.

Ingredients

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • ¾ cup black cocoa powder (substitute with dark or dutch-process cocoa powder)
  • 1 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 ½ cups light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract

Instructions

  1. Prepare dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and salt until evenly combined. Set this mixture aside for later use.
  2. Cream butter and sugars: Using a stand mixer fitted with a paddle attachment or an electric hand mixer in a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar on medium speed for several minutes until the mixture is smooth and well incorporated.
  3. Add eggs and vanilla: To the creamed butter and sugar mixture, add the eggs and vanilla extract. Continue mixing on medium speed until fully combined and the batter is homogeneous.
  4. Combine with dry ingredients: Slowly add the flour and cocoa powder mixture to the wet ingredients. Mix on low speed until the cookie dough just forms. Scrape down the sides and bottom of the bowl to make sure all ingredients are fully incorporated.
  5. Portion and chill dough: Using a large cookie scoop (about 3 tablespoons), scoop out dough balls and place them evenly spaced on a parchment-lined baking sheet. Chill these dough balls in the refrigerator for 30 minutes to help the cookies maintain their shape during baking.
  6. Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C). Line baking sheets with silicone mats or parchment paper for easy removal and even baking.
  7. Bake the cookies: Place the chilled dough balls on the prepared baking sheets, making sure to leave space for spreading. Bake in the preheated oven for 13 to 14 minutes, until the edges are set but the centers remain slightly underbaked for a soft, chewy texture.
  8. Cool the cookies: Let the cookies cool on the baking sheet for 2 minutes after removing from the oven. Then transfer them to a wire rack to cool completely before serving to ensure they hold their perfect texture.

Notes

  • Use black cocoa powder for the characteristic deep, dark color and flavor; Dutch-process cocoa powder is a suitable substitute.
  • Chilling the dough is essential to prevent excessive spreading during baking, resulting in thicker, chewier cookies.
  • Do not overbake; cookies should be slightly underbaked in the center to maintain chewiness.
  • Room temperature ingredients help achieve the best texture and mixing consistency.
  • Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/dark-chocolate-sugar-cookies-recipe/