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chocolate sugar cookies recipe

Chocolate Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Heather Mubarak
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 to 14 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These classic chocolate sugar cookies bake up with crispy edges, fudgy centers and plenty of delicious chocolate flavor. Made with just a few simple ingredients and no chill time, these cookies are perfect for all occasions!


Units Scale
  • 3/4 cup (170 g) unsalted butter, room temperature
  • 3/4 cup (150 g) dark brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1 tablespoon molasses
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1/2 cup (45 g) unsweetened cocoa powder, sifted (I like Hershey’s Special Dark)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Chocolate Coating

  • 1 cup dark or semi-sweet chocolate chips (I use Ghirardelli)
  • 1 teaspoon coconut or vegetable oil


For Cookies

  1. Preheat oven to 325°F. Line two large baking sheets with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
  3. Add the egg and vanilla, mixing to combine.
  4. Add the molasses, mixing on low speed until incorporated. Scrape down the sides of the bowl once more.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. 
  6. Add the dry ingredients to the butter and sugar mixture in 3 additions, mixing until well combined. Pro-tip: cover the top and sides of the stand mixer with a large kitchen towel to keep the cocoa powder from flying out of the bowl. Use a spatula to scrape down the sides of the bowl and make sure that no white streaks of flour remain.
  7. Use a large cookie scoop to divide the dough into 1.8-2.0 ounce balls. Roll the dough into a ball using your hands and then roll each ball in a small bowl of granulated sugar. Coat generously on all sides. Set the cookie dough balls on a parchment lined baking sheet about 2 to 3 inches apart and use your hand or the flat bottom of a measuring cup to GENTLY press down on the top of each cookie. Do not flatten the cookie too much. Sprinkle with a bit more granulated sugar.
  8. Bake in the center rack of the oven for 10 to 11 minutes. The edges should be set and the tops of the cookies will be cracked. 
  9. Remove the cookies from the oven and allow to cool on the cookie sheet for 10 minutes. The cookies will deflate slightly as they cool.
  10. **Note: If dipping the cookies in melted chocolate, wait until the cookies are completely cool to room temperature.

Chocolate Coating

  1. In a medium heat-safe bowl, add the chocolate chips (or chopped chocolate) and coconut or vegetable oil. Microwave in 30-second intervals until melted and smooth. 
  2. Dip one half of each cookie into the melted chocolate to coat. Let any extra chocolate drip off the cookie into the bowl underneath and then the cookies on a wire rack. Top with sprinkles or chopped nuts if desired. Allow the dipped cookies to rest at room temperature to set, about an hour.



Store cookies tightly covered at room temperature for up to 4 days.

May be frozen. Wrap cooled cookies tightly in a layer of plastic wrap and then place in a large freezer bag. Freeze for up to 3 months. Defrost at room temperature or reheat in a 300°F oven for 5 to 8 minutes before serving.