Chocolate Sugar Cookies
I have adored sugar cookies since I was a kid. There’s just something about those super soft, incredibly buttery cookies that did me in. Icing was always nice, but I’d eat them plain just as often as I’d eat them iced. They were a frequently requested item when my mom would send a care package to me in college. To be honest, I didn’t think that sugar cookies could get any better… then I made chocolate sugar cookies, and my world imploded. I’m not going to lie… they’ve stolen my sugar cookie-loving heart.
I started seeing chocolate sugar cookies on Pinterest last year around and made a mental note to give them a try. I never got around to them for the holidays, but thought that Valentine’s Day would be just as worthy an occasion. Truly, there is always a reason to make chocolate cookies; no special occasion is necessary. These cookies will, however, make your heart swoon. They are thick, incredibly chewy, and even more chocolatey. They have such a deep flavor and the perfect sugar cookie texture. They are, for all intents and purposes, perfect.
You can dress these up with fancy royal icing decoration for a special event, as they hold their shape exceptionally well, which makes them perfect for decorating. Unless there is a special occasion that calls for royal icing-decorated cookies, I much prefer slathering on some buttercream and digging in. No wait time and much, much tastier!
I’m going to have a hard time convincing myself to make vanilla sugar cookies now that the chocolate version is in my life ;-)
One year ago: Nutella-Hazelnut Cookies and Red Velvet Cheesecake
Two years ago: Red Velvet Whoopie Pies
Three years ago: Icebox Cake
Five years ago: Brown Sugar-Apple Cheesecake
Six years ago: Italian Wedding Soup
Chocolate Sugar Cookies
Ingredients
- 6 cups (750 g) all-purpose flour
- 1¼ cups (107.5 g) Dutch-process cocoa powder
- 1 teaspoon salt
- 2 cups (454 g) unsalted butter, at room temperature
- 2 cups (400 g) granulated sugar
- 1 cup (220 g) light brown sugar
- 3 eggs, cold
- 2 teaspoons pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, cocoa powder and salt; set aside.
- Using an electric mixer, beat together the butter and both sugars on medium speed until light and fluffy, about 5 minutes. Add the eggs and mix to combine, scraping the sides of the bowl as needed. Add the vanilla extract and again beat to combine. Reduce the speed to low, add the flour mixture, and beat until just combined, giving it a final mix by hand with a rubber spatula.
- Divide the dough in two and shape each half into a round disk about 2 inches high. Wrap both in plastic wrap and refrigerate for at least 45 minutes (or up to 1 day).
- Working with one piece of dough at a time, roll it out between two pieces of parchment paper (it's non-stick and eliminates the need for extra flour) to a ¼-inch thickness. Transfer the parchment and dough onto a cutting board or baking sheet and refrigerate for 15 minutes.
- Meanwhile, preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the refrigerate and cut out your shapes and place on the parchment-lined baking sheets, leaving about 2 inches of space between them. Gather up any excess dough, re-roll and repeat process until all of the dough has been used.
- Place the baking sheets with the cut-out cookies into the freezer for 15 minutes before baking.
- Bake until the cookie edges are set, about 15 to 17 minutes. Remove from the oven and place the baking sheet on a cooling rack for 10 minutes, then use a spatula to transfer the cookies to the rack to cool completely. Allow cookies to cool completely before decorating. Cookies can be stored in an airtight container at room temperature for up to 2 weeks. Cookies can also be frozen - I wrapped them in plastic wrap and placed in a ziploc bag.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Absolutely love your website and 99% of your recipes work out to be amazing but these were just purely terrible. Â The amount of ingredients was extreme and now I feel like I wasted so much money on these. Incredibly dry and hard after baked (and not over baked). They have no taste and even smell weird. Â Will never be making them again.
I have not baked these yet but wanted to make a couple of notes. This cannot be made in a 5 quart stand mixer. There is just not enough room.
Also, I am not sure how big your cookies are but I am sure I am going to get many more than 3 dozen cookies.
Thanks for an updated version of a favorite.
Chocolate sugar cookies, yum! We have written a sugar cookie round-up article and have included this recipe. You can view it here if you wish, https://www.diythought.com/5-delicious-sugar-cookie-recipes/ Please let me know if you would like me to make any changes. Thanks, Kelly
I was watching your tutorial on chocolate sugar cookies. I am starting my line of Halloween and Christmas cookies. Would a chocolate sugar cookie dough be more festive for these holidays or a traditional white sugar cookie?
Thank you,
Liz
These would be great with cinnamon, Mexican chocolate. How much cinnamon would you add, to taste but not overpower?
Made these again. This time I skipped all the fridge freezer stuff at the end and am happy to report that they turned out exactly the same as last time when I followed all the fridge and freezer stuff. Â Saved me some time and extra fuss, so the process was much quicker. Â Great recipe. Love these!
Really really yummy cookies and addictive! Thanks for another great recipe!Â
Hi Michelle, Â I had good results with my first batch of chocolate sugar cookies! Â I would like to put your vanilla buttercream frosting on them to take to a party. Â How far ahead can I frost the cookies and how should I store them?
Thanks!Â
Hi Teresa, So glad you liked them, I love these cookies! I would frost them up to 3 days in advance. I would keep them in an airtight container and place a sheet of parchment between the layers. You could leave them at room temperature or put them in the refrigerator.
Hi, can I half the recipe? If so, how much flour should I use when converted into grams? Thanks!
Hi Frissia, Yes, you can halve the recipe. You would need 362 grams of flour for the halved recipe. Enjoy!
So i wrote previously about this recipe and I feel compelled to write again.
I just threw out the batch of dough that cost me a pound if butter and expensive european cocoa….i am a baker – i make sugar cookies daily and I measure accurately… This is not a useable dough. It is dry, crumbly and i could not even get one unicorn cookie because the legs kept breaking off. I got 3 cookies out of a whole batch. My kitchen was covered in crumbs. In desperation i spritz it with water and even tried adding a bit more butter, kneeding it. I finally gave up and threw it out…
Anyway a warning – this is not a useful recipe….
I love this site but i made a batch, measuring very precisely and they were a crumbly mess. Dough was hard to work with. They turned out alright after i battled with the dough – cookies were cracking and breaking….
I made these for a baby shower and received rave reviews-so thought I’d pass on the compliments! I did adjust the recipe to be GF and DF- but no one knew. Then I made an icing ( subbing organic coconut oil for butter) and sandwiched two little hearts- so irresistible and delicious. Baby heart shaped sandwich cookies-FUN!
Thanks, Michelle! I made these today and my family love it. Mine are round shaped cookies though. Best choc cookie recipe ever!
Thanks for sharing, they turned out pretty well! I made some changes to veganise these cookies, and just thought I’d drop by and share. :)
I reduced the total amount of sugar by about a cup, added some extra flour (if in doubt just keep going until it’s nice and kneadable), used vegan margarine instead of butter (though I’m sure coconut oil would work just as well), and replaced the eggs with 9-10 tbsp unsweetened applesauce.
Do you have a recipe for the buttercream frosting you use on the cookies? Also what brand of cocoa do you prefer? These look delicious and I plan to make them for Valentines Day.
Hi Gina, I used the vanilla buttercream recipe from these cupcakes, and tinted it pink: https://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/. The Dutch-process cocoa that I’ve used and liked has been Penzeys (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscocoapowder.html) and Valhrona (https://www.chocosphere.com/default/cocoa-powder-3kg.html). Hope that helps!
Where did you get the cookie cutter with such a beautiful edge?????
Hi Paule, They actually came in huge set with like 100 different cookie cutters. I may have gotten it from Bed Bath & Beyond like 8 years ago or so?
I just made these egg free (as my 19month old has an egg allergy) as the base to my witches hats and they are amazing. They taste exactly how I would expect them too and you cant even tell they are made egg free. It is really hard to find a good reciepe that tastes the same with and without eggs. So happy I found them and my kids are going to love them too. Thank you again for the great cookies I will be using these again for sure.
Can you share how you made these egg-free? Both my little nephews are allergic to egg and we’re trying to find good cookie recipes that they can eat that actually taste good. Thank you!
Hi I had a question, this dough seemed kinda dry after mixing is that normal for this cookie?
Hi Lauren, No, the dough should not be overly dry. How was it once you rolled it out and cut the cookies?
the dough turned out well once they were rolled, cut, and baked! great recipe (:
I tried to bake these up this evening but the bottoms keep burning before they are even halfway through cooking time…thoughts? THe dough smells amazing while I’m rolling it out! Going to try baking up the rest in the morning. Any suggestions? TIA :)
Hi Christina, Hmm, are you using a cookie sheet with parchment paper? I would also make sure your oven temperature is correct – you can get an oven thermometer for less than $10.
Thanks for putting up your recipes, I’ve made the sugarcookies for a picnic and they were greatly enjoyed by all. I didn’t make the 3 dozen (because frankly, that’s a lot of cookies) but I halved the recipe and it tasted great still. Much better than any cookie I would buy in store. Thanks! ps, I made them heart shaped and now I feel freaking adorable when I eat them ! lol!
Ok, I made these today, using an egg shaped cookie cutter. Froze 2 1/2 dozen, unfrosted, so my grandkids and I can decorate them for Easter.
Left the remaining cookies for hubby and me. Did I tell you how good they are? OMG, rich, crisp, chewy, you name something good and they are it.
Well tonight for dessert I did something fabulous I just had to share. I took two cookies and put a huge scoop of Neopolatin ice cream between them and made the best ice cream sandwiches I’ve ever had in my lifetime. I will make these again and will probably make up a bunch of ice cream sandwiches with different flavors and freeze them for quick desserts. Thank you for such a wonderful recipe.
These look delicious. I will be making them for easter, egg shaped and decorated. Will make white sugar cookies too, butterfly shaped. Gift for the grandkids and I’m sure they will love them, me too.
These look so beautiful and delicious! I’ve never seen chocolate sugar cookies, but what a great way to make something wonderful even more wonderful. Can’t wait to try them!
Oh wow! These cookies look absolutely delightful :D
Thanks for sharing
I mixed everything together last night and am attempting to roll them out now. It seems impossible. Any suggestions?
Hi Denise, The dough may be a little stiff from sitting in the refrigerator. If you had left it in there overnight, I would let it sit out for about 15 minutes so it’s a little more malleable. That being said, sometimes it just takes some elbow grease! It’s helpful to use the two pieces of parchment paper so you don’t need to use extra flour.
These cookies are EVIL! The hubbs and I managed to eat 1/2 a batch in 2 days. With that said, THANK YOU so much for sharing the recipe.
Does anyone know if these cookies need any adjustment for high attitude baking?
Made ’em, loved ’em, posted them!
Michelle, I must admit that I’ve never heard of chocolate sugar cookies, but these recipe is fantastic for the season of love and birthdays.
Going to make ASAP! Congrats on your engagement!
These cookies looks great!! Do you think it will come out okay with regular cocoa powder? Has anyone tried that? Because I can’t seem to find any dutch processed in this part of the world :(
I think you would be okay substituting. I use Dutch-process cocoa wherever I can because I just love the flavor it provides, but I think you would be fine with regular unsweetened cocoa powder.
I made these for valentine’s day (hearts and sharks, obviously) and they were a HUGE hit! Wonderful recipe!
Made these last night for V-day and they were DEVOURED!!!!! I used King Arthor’s “black cocoa” and these cookies were so decadent. This one is for sure going into the baking rotation. Thanks for the great recipe :)
These were delicious! I skipped both the chilling time and the freezer time, and they still baked up perfectly and didn’t spread!
In the oven right now. I made mine a bit too thick (I have no patience for rolling stiff dough!), so I’m hoping they don’t spread too much. Not sure if I can wait for hubby to get home!
Is the flour measurement correct? I put in six cups, as called for above, but my dough seems too crumbly and dry. It’s in the fridge now, but I’m worried it is way too dry for sugar cookie dough!
Just wanted to report that these worked! Yum! Dough was crumbly but came together as I rolled it. Just required a little patience!
Great to hear! Enjoy the cookies!
You have rocked my world here! I wouldn’t have thought of chocolate with sugar cookies before.
Last week I found this recipe in anticipation of my daughter’s Valentine’s party at school. Then I saw the 15 minutes in the freezer and wanted to save the time with two small kids running around. I found another recipe that I didn’t read to the bottom before stopping – 15 minutes in the fridge! I had never heard of this before. Is it specific to the chocolate ones or do some people do it for the vanilla ones as well? Tomorrow I am going to attempt royal icing for the first time, ever. Hopefully it won’t take too long. Congratulations on your engagement!
Hi Sonya, A lot of the vanilla sugar cookies call for freezer or refrigeration time before baking, as well. It helps to set the dough and eliminate spreading during baking so that the cookies hold their shape.
I just might have to make these for Shane this week as part of his Valentine’s Day gift. I figure if I gift them I won’t end up eating the whole batch myself! :)
I made your regular sugar cookies this year around Christmas time and they were SO good, so needless to say I’m soo excited to try these too!
I made these a few months back and they were superb!! I may have to remake them because they look even more appetizing with that pink icing! Maybe a project for tonight…..hmmmm :)
Chocolate sugar cookies are delicious. Love your decorating!
Big fan of sugar cookies. Big fan of chocolate. Why not put them together, they would be incredible!
Pinning these! I love sugar cookies…all variations :) I have to look into that cute string you tied up the cookies with in the first picture!
Very cool! :) Pinned for later! :)
These look perfectly munchable and giftable :)
why put them in the freezer before baking?
It helps them keep their shape and not spread when baked.
I love sugar cookies too, and making them chocolate just takes it to a whole new level! Will definitely be trying these!
These are so adorable! :)
Buttercream and sugar cookies are my kryptonite. Or would that be reverse kryptonite? Anyway, I love them way too much. These are so terribly cute and I can’t even imagine how delicious they are.
Totally gorgeous! I recently made chewy chocolate sugar cookies and they were honestly my favorite cookies I’ve ever made. So simple but the flavor was so pure and deep.
Love bites of joy!
Ohhhh…your cookies look so perfect. Look how you can put all together with no space in between…!!!
Chocolate sugar cookies are the best! Years ago, I was thumbing through my cookbook “The Secrets of Baking”, by Sherry Yard. In her sugar cookie recipe, she included a variation for chocolate sugar cookies. I made them at Halloween, and it was a revelation! I love both, but overall I’m a chocolate lover, and chocolate sugar cookies are a God-send! Haven’t made them in a while, so I’ll give yours a shot!
Thank you! I’ve been looking for a chocolate sugar cookie recipe and I can’t wait to try this! I used the one from the Confetti Cakes book and the dough, even after chilling the cut out cookies, completely fell flat after baking and I had to cut them again to keep the shape (also happened to a friend to whom I gave the recipe). Can’t wait to try this one!!
Look fabulous! Can I make these and roll balls in sugar and bake that way?
Jill, I have not done that; if you try it let us know how they turn out!
I agree with you about them not even needing to be iced, I love choc sugar cookies! Will you be making pancakes tonight for pancake day? I did a round up of different recipes on my blog if inspiration is needed!
I’ve never tried chocolate sugar cookies, they sound amazing!
Love the cookies! They look so crisp and perfect!!!
This is a day late, but congrats on your engagement. What a great way to celebrate…with chocolate cookies.
Ooh, these look cute and I bet the kids will love to help make them. Now i have to go get heart shaped cut outs. :)
These look amazing! I have been looking for a good chocolate sugar cookie recipe!
These are beautiful! Perfect for Valentine’s Day!
thank you for the perfect recipe to complete Valentine’s Day! Kids & I are making sugar cookies for our friends & neighbors. This is exactly what we need! Problem will be to share.
Oh my, these look scrumptious. Like you sugar cookies have been a favorite especially my grandparents recipe but some times chocolate is a must so I look forward to trying these. Thank you for posting the recipe.
They’re beautiful and I’m glad you finally were able to make them. And now it’s move over vanilla/regular sugar cookies because chocolate has stolen the show :)
Oh my wow! I cannot wait to try these!