Description
These rich and fudgy Chocolate Sugar Cookies combine the deep flavor of cocoa powder with a sweet molasses twist, finished with a generous coating of granulated sugar for a delightful crunch. Perfectly soft inside with cracked, slightly crisp edges, these cookies are ideal for any chocolate lover. Optional chocolate dipping adds an extra touch of decadence.
Ingredients
Cookie Dough
- 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 extract
- 1 tablespoon molasses
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 cup (45 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (66 g) granulated sugar, for rolling dough
- 1 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut or vegetable oil
Instructions
- Preheat oven: Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper and set aside to prepare for baking.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat together the unsalted butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides to ensure uniform mixing.
- Add wet ingredients: Add the egg and vanilla extract to the creamed mixture and mix until combined. Then, add the molasses and mix on low speed until fully incorporated, scraping the bowl sides again.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, sifted unsweetened cocoa powder, baking soda, and salt until evenly distributed.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet mixture in three additions, mixing just until combined each time. Use a spatula to scrape down the bowl sides to ensure no streaks remain. To minimize cocoa powder dust, cover the mixer with a kitchen towel during this step.
- Form dough balls: Using a large cookie scoop, portion out 1.8 to 2.0-ounce balls of dough. Roll each ball into smooth rounds with your hands, then roll each ball generously in the remaining 1/3 cup of granulated sugar until fully coated.
- Arrange and gently flatten: Place the coated dough balls on the prepared baking sheets about 2 to 3 inches apart. Gently press down lightly on the top of each ball with your hand or the bottom of a flat measuring cup to slightly flatten them, taking care not to over-flatten.
- Bake cookies: Bake on the center rack of the preheated oven for 10 to 11 minutes, until the edges are set and the tops exhibit characteristic cracks.
- Cool: Remove the baking sheets from the oven and allow cookies to cool on the sheet for 10 minutes. The cookies will slightly deflate as they cool, resulting in a tender texture.
- Optional chocolate coating: In a microwave-safe bowl, combine the chocolate chips and coconut or vegetable oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Dip cookies: Once cookies are completely cool to room temperature, dip half of each cookie into the melted chocolate, allowing excess to drip off. Place dipped cookies on a wire rack. Optionally, garnish with sprinkles or chopped nuts.
- Set chocolate: Let the dipped cookies rest at room temperature for about one hour to allow the chocolate coating to set completely before serving.
Notes
- Make sure the butter and egg are at room temperature for best mixing results.
- Rolling the dough in granulated sugar before baking adds a delightful crunch and sparkle on the cookie exterior.
- If you prefer, you can substitute vegetable oil for coconut oil for the chocolate coating.
- For even baking, rotate baking sheets halfway through the bake time if your oven has hot spots.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Allow cookies to cool completely before dipping in chocolate to prevent melting and sogginess.
