If you have a hankering for something rich, chocolatey, and wonderfully soft, this Dark Chocolate Sugar Cookies Recipe is about to become your new favorite treat. These cookies bring together the deep, luscious flavor of dark cocoa with the sweet crunch of sugar, creating a perfect balance of indulgence and comfort. Each bite melts in your mouth with just the right touch of chocolate chips, giving you a delightful variation of texture and sweetness that’s hard to beat. Whether you’re baking for a crowd or treating yourself, these cookies are pure joy in every bite.
Ingredients You’ll Need
To make these dark chocolate sugar cookies, you only need a handful of simple ingredients, but each one plays a crucial role in delivering that perfect taste and texture. From the cocoa powder that gives the intense chocolate depth to the soft butter that ensures a tender crumb, none of these ingredients can be skipped if you want that signature cookie experience.
- All-purpose flour (1 ¾ cups): Forms the structure of the cookies, keeping them tender yet sturdy.
- Unsweetened dark cocoa powder (½ cup): Adds rich chocolate flavor and a dark color that makes these cookies special.
- Baking soda (1 teaspoon): Helps the cookies rise just right, giving a subtle lift and lightness.
- Salt (½ teaspoon): Balances sweetness while enhancing the deep chocolate notes.
- Unsalted butter, softened (1 cup): Provides moisture and a creamy texture for irresistibly soft cookies.
- Granulated sugar (1 cup): Sweetens perfectly and helps with that classic sugar cookie snap on the edges.
- Large egg (1): Binds ingredients and adds richness to the dough.
- Vanilla extract (2 teaspoons): Brings warmth and depth to the cookie’s flavor.
- Semi-sweet chocolate chips (1 cup): These bursts of melty chocolate in every bite take these cookies to the next level.
- Powdered sugar (optional, ¼ cup): For rolling, creating a sparkly, sweet outer layer that’s simply irresistible.
How to Make Dark Chocolate Sugar Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat. Next, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and salt in a medium bowl. This ensures evenly distributed leavening and chocolate flavor throughout your dough.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is creamy and smooth. This step is key to creating that tender texture and lovely crumb in your finished cookies.
Step 3: Combine Wet Ingredients
Add the large egg and vanilla extract to the butter-sugar mixture. Beat these in until everything is fully combined, which will help to add moisture and flavor to the dough.
Step 4: Bring Dry and Wet Ingredients Together
Gradually add your dry ingredients to the wet mixture, stirring just until combined. Over mixing here can make the cookies tough, so stop as soon as you see no flour streaks.
Step 5: Fold in Chocolate Chips
Fold in the semi-sweet chocolate chips gently to distribute them evenly without breaking them up. These chips create that delicious melty surprise in every cookie.
Step 6: Shape and Optional Sugar Coating
Scoop tablespoon-sized portions of the dough and roll them into balls. If you want a little extra sparkle and sweetness, gently roll each dough ball in powdered sugar before placing them on your baking sheet.
Step 7: Bake to Perfection
Arrange the dough balls on your prepared sheet, spacing them about 2 inches apart to allow for spreading. Bake the cookies for 10-12 minutes until their edges are set but centers remain a bit soft. This ensures chewy centers and crisp edges—a true cookie dream.
Step 8: Cool and Enjoy
Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and lets them finish setting perfectly.
How to Serve Dark Chocolate Sugar Cookies Recipe
Garnishes
While these cookies are wonderful on their own, you can elevate their presentation with a quick dusting of powdered sugar, a drizzle of melted white chocolate, or even a sprinkle of sea salt. These little touches add an extra pop of flavor and sophistication.
Side Dishes
Pair your dark chocolate sugar cookies with a cold glass of milk, a cup of rich espresso, or a creamy hot chocolate. The creamy beverages perfectly complement the deep chocolate flavors, creating a cozy pairing that feels like a hug in a cup.
Creative Ways to Present
For gifting or special occasions, stack the cookies with parchment paper between layers inside a decorative tin or jar. You can also sandwich two cookies together with a layer of chocolate ganache or cream cheese frosting to make decadent cookie sandwiches anyone would love.
Make Ahead and Storage
Storing Leftovers
Store your leftover dark chocolate sugar cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to a week, making them a perfect make-ahead treat for busy days.
Freezing
If you want to keep these cookies for longer, freeze the baked cookies in a single layer on a baking sheet, then transfer them to freezer-safe bags or containers. They’ll keep beautifully frozen for up to three months and thaw quickly when you’re ready to indulge.
Reheating
To enjoy your cookies warm, simply microwave them for about 10-15 seconds or pop them in a low oven (around 300°F) for a few minutes. This brings back that fresh-baked softness and melty chocolate texture everyone loves.
FAQs
Can I substitute the semi-sweet chocolate chips with dark or milk chocolate chips?
Absolutely! Dark chocolate chips will add an even richer chocolate flavor, while milk chocolate chips will make the cookies sweeter and creamier. Feel free to experiment based on your chocolate preference.
What if I don’t have unsweetened dark cocoa powder? Can I use regular cocoa powder instead?
Yes, you can use regular unsweetened cocoa powder if you don’t have a dark variety. The cookies will be slightly lighter in color and a bit less intense in chocolate flavor, but still delicious.
Is it okay to use salted butter instead of unsalted butter?
Using salted butter is fine, but be sure to reduce or skip the additional salt listed in the recipe to avoid over-salting your cookies.
Can I make the dough ahead and bake the cookies later?
Definitely! Chill the dough in the refrigerator for up to 48 hours before baking. Chilling helps develop the flavors and keeps the cookies from spreading too much in the oven.
Why do my cookies sometimes come out flat or dry?
Flat or dry cookies are often caused by overmixing dough, too much flour, or overbaking. Follow the recipe steps carefully and watch the baking time closely to ensure soft, chewy cookies every time.
Final Thoughts
This Dark Chocolate Sugar Cookies Recipe is truly one to keep close, whether you’re baking for friends, family, or a special treat just for you. The balance of intense chocolate flavor with the classic buttery sugar cookie base makes these cookies a delightful twist on a traditional favorite. Give this recipe a try—you’re going to love every rich, soft bite!
Print
Dark Chocolate Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Dark Chocolate Sugar Cookies, featuring a perfect balance of cocoa and sweet chocolate chips. Soft on the inside with slightly crispy edges, these cookies are easy to make and ideal for any chocolate lover.
Ingredients
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) and line a baking sheet with parchment paper or silicone baking mats to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until the mixture is creamy and smooth, indicating proper incorporation.
- Add Egg and Vanilla: To the butter-sugar mixture, add the large egg and vanilla extract. Beat thoroughly until the mixture is well combined and smooth.
- Mix Dry Ingredients into Wet: 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, ensuring an even distribution throughout the dough.
- Shape Dough Balls: Scoop tablespoon-sized portions of cookie dough and roll them into balls using your hands. If desired, roll these balls in powdered sugar for a sparkling, extra sweet finish.
- Place on Baking Sheet: Arrange the dough balls on the prepared baking sheet, leaving about 2 inches of space between each ball to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges look set and the centers remain slightly soft, indicating perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a richer chocolate flavor, consider using high-quality unsweetened dark cocoa powder.
- Rolling the cookie dough balls in powdered sugar adds extra sweetness and a decorative finish.
- Do not overbake to keep the cookies soft and chewy; watch carefully during the last few minutes.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a festive twist, add chopped nuts or substitute semi-sweet chips with white chocolate chips.
