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
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) 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.
