Homemade chocolate sugar cookies that are soft on the inside and crisp at the edges. These drop cookies get rolled in a chocolate sugar mixture before baking. They are fast and easy to make.
Prep Time12 minutesmins
Cook Time10 minutesmins
Total Time22 minutesmins
Course: Desserts
Cuisine: American
Keyword: baking, cookies, drop cookies, from scratch, sugar cookies
Servings: 4dozen cookies
Author: Dahn Boquist
Ingredients
1cupbutter2 sticks, softened
2cupsbrown sugar420 grams
2teaspoonsvanilla extract
2large eggs
1 ⅔cupsall-purpose flour200 grams
1 ¼cupunsweetened cocoa powder100 grams
¾teaspoonsalt
1teaspoonbaking soda
½teaspoonbaking powder
Chocolate Sugar topping:
½cupgranulated sugar100 grams
2teaspoonscocoa powder
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Place the butter, brown sugar, and vanilla in a large mixing bowl and beat until smooth and creamy. Beat in the eggs.
Sift the flour, cocoa powder, salt, baking soda, and baking powder over the butter mixture and stir until just barely combined.
In a separate bowl or pie dish, combine the sugar and cocoa powder.
Use a large cookie dough scooper to scoop some dough and roll into balls. Roll the balls into the sugar mixture then place on the baking sheet. Make sure you leave 2 inches of space between the cookies. Push the cookies flat to about 1/3 inch thick.
Bake for 10 to 14 minutes. They will puff up slightly, crack, and look wet in the cracks. Don’t bake them longer or they won’t be soft and chewy.
Transfer to a wire rack and cool completely.
Video
Notes
Baking time will vary depending on your oven. Some ovens cook unevenly and you may need to rotate the baking sheet half-way through the baking time.