Description
These Dark Chocolate Sugar Cookies are rich, fudgy, and loaded with semi-sweet chocolate chips. Made with unsweetened cocoa powder and a tender buttery base, they deliver the perfect balance of deep chocolate flavor and sweet crunch. Rolled in powdered sugar, these cookies sparkle for a delightful presentation, making them ideal for any chocolate lover’s treat box or festive occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-Ins
- 1 cup semi-sweet chocolate chips
Optional
- ¼ cup powdered sugar for rolling (for extra sweetness)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt until well combined. This ensures an even distribution of leavening and cocoa flavor.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until creamy and smooth, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the butter-sugar mixture until fully incorporated, adding moisture and flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips evenly throughout the dough for bursts of melty chocolate in every bite.
- Shape the Dough: Using a tablespoon, scoop portions of dough and roll them into balls. Optionally, roll each dough ball in powdered sugar for a delicate, sparkly finish and extra sweetness.
- Arrange on Baking Sheet: Place the dough balls onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain slightly soft, which will ensure a chewy texture after cooling.
- Cool Thoroughly: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely and firm up before serving or storing.
Notes
- For a richer chocolate flavor, use high-quality unsweetened cocoa powder.
- Do not overbake; remove cookies when centers are still slightly soft to maintain chewiness.
- If desired, refrigerate dough for 30 minutes before baking to reduce spreading.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To make these gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
