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    Home » Recipes » Cookies

    Chocolate Sugar Cookies - Revised

    Published: Oct 27, 2022 · Updated: Jun 10, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    I decided to revise my chocolate sugar cookie and change the cocoa type to Dutch-processed cocoa. As a result, I think it has a richer chocolate taste because of the different cocoa used. I also like the undertone of molasses from dark brown sugar which complements the chocolate.

    A stack of chocolate sugar cookies on a light-colored board with a raspberry cloth behind the stack.

    I do not use dark brown sugar often, but I think it is perfect for this type of cookie.

    Jump to:
    • Ingredients
    • My Ingredient Choices
    • Making Chocolate Sugar Cookies
    • Mixing the Chocolate Cookies
    • Coating and Baking
    • Other Chocolate Cookies
    • Recipe

    Ingredients

    Chocolate Sugar Cookies ingredients.
    Jump to Recipe for Amounts
    • Butter unsalted 
    • Dark brown sugar
    • Vanilla extract
    • Egg
    • Egg yolk
    • All-purpose flour
    • Cocoa powder
    • Baking soda
    • Baking powder
    • Salt
    • Superfine white sugar

    My Ingredient Choices

    Superfine White Sugar

    To coat the cookie balls before baking, I used Domino Superfine sugar. You can certainly use regular white sugar if you do not have superfine sugar. To get the same effect, you can add your regular sugar to a food processor and pulse it a few times to make it finer. The fine sugar gives the cookie that cracked and pitted look.

    Cocoa Powder

    My favorite new cocoa is Guittard Cocoa Rouge Cocoa Powder (Amazon link). I found it here in Lancaster at the Wegman store, which was cheaper than Amazon. Of course, there are more expensive cocoa powders out there, but this cocoa is rated as a very good one that won't break the bank for home baking.

    All-purpose Flour

    All of my cookie recipes that call for all-purpose flour only get King Arthur All-Purpose Flour. There was a time during the COVID lockdown when there was a shortage of flour in all the grocery stores. But King Arthur was selling 3 LBS bags straight from their online store. That was a life savior.

    Unsalted Butter

    The choice of butter is strictly up to you. Salted or Unsalted is a personal preference. For me, I use Land-O-Lake Unsalted for the reason I like to know what salt is being added and how much. Salt amounts can differ from one brand to another. Land-O-Lake has always been consistent with its look and taste.

    Kosher Salt

    I have always used Diamond Crystal Kosher Salt for my cookies and meal prep. When researching brands to use for my baking, this brand seemed to be number one a lot of the time. Bon Appetit did a great article on "What is Kosher Salt" you might want to check it out.

    Making Chocolate Sugar Cookies

    Not much to prep for these cookies except weighing out some ingredients. In a bowl, weigh or measure your dark brown sugar and set it aside. Please note that I use soft brown sugar; if yours has hard clumps, you may want to consider getting a new bag or box. The mixer has difficulty creaming the butter and brown sugar together with hard lumps.

    Next, weigh or measure the flour, baking soda, baking powder, cocoa powder, and salt in another bowl. Run a whisk through to blend.

    Mixing the Chocolate Cookies

    How butter and dark brown sugar produce a lovely medium brown color.

    Add the butter and dark brown sugar into your mixer bowl, starting on the low setting and increasing it until you reach a medium speed. Blend for 3 minutes. You should get a rich medium brown color that looks whipped.

    Cookie dough showing the deep dark brown of the Dutch process cocoa after all the ingredients have been added.

    Next, incorporate the vanilla extract and the eggs. Scrape down the sides and turn the mixer on to a low speed, gradually adding the flour mixture. Cover loosely and refrigerate for 30 minutes.

    Coating and Baking

    Preheat your oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper.

    A bowl with cookies dough on left, a plate with sugar for rolling on the right and a parchment-lined sheet pan in the back.

    I take a paper plate and add superfine sugar to roll the cookie balls easily.

    A cookie scooper with a spoonful of cookie dough getting ready to me molded into a ball.

    I use a medium cookie scooper to scoop out enough cookie dough so you can roll it in your hand to form a ball.

    Cookie dough ball getting rolled in sugar.

    Add the cookie dough ball to the paper plate with the superfine sugar and roll it around to cover the outside.

    Nine cookie balls rolled in sugar and place on a parchment lined cookie sheet pan.

    These cookies spread some, so I only put nine cookie balls onto a cookie sheet pan. Press down very lightly on top of each ball, so they do not roll around on the pan. Since I worked with the cookie dough with my hands, the dough can get warm, so I put the whole pan into the fridge for 5 to 10 minutes to cool the butter down again.

    Bate at 350°F (175°C or 180°C) for 12 to 14 minutes. Let them firm up a bit on the pan after they come out of the oven before moving them to a cooling rack.

    Chocolate sugar cookies stacked with a single cookie facing you that has some white sugar springled on it.

    After they have cooled, an option for your cookies is to sprinkle a little sugar on top of each cookie.

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    • Group of chocolate with raspberry jam cookies on a wooden board.
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    • Single stack of sweet cherries with white chocolate cookies on a wooden surface.
      Sweet Cherries with White Chocolate Cookies-Revised

    Recipe

    A stack of chocolate sugar cookies on a light-colored board with a raspberry cloth behind the stack.
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    Chocolate Sugar Cookies - Revised

    Barbara Hall
    The use of Dutch process cocoa creates a rich chocolate taste with a slight undertone of molasses from the dark brown sugar.
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 36 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 21 minutes mins
    Course Cookies
    Cuisine American
    Servings 22 cookies
    Calories 187 kcal

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    Ingredients
     

    • 1 cup (227 g) Butter unsalted room temperature
    • 1 ¼ cups (275 g) Dark brown sugar soft
    • 1 tablespoon (1 tablespoon) Vanilla extract
    • 1 (1) Egg
    • 1 (1) Egg yolk
    • 1 ⅔ cups (208.33 g) All purpose flour
    • ¾ cups (64.5 g) Cocoa powder
    • ½ teaspoon (0.5 teaspoon) Baking soda
    • ½ teaspoon (0.5 teaspoon) Baking powder
    • ½ teaspoon (0.5 teaspoon) Salt
    • ½ cup (100 g) Superfine white sugar To coat cookie balls

    Instructions
     

    • In a bowl, weigh the flour, baking soda, baking powder, salt, and cocoa powder. I whisk through the mixture to blend the dry ingredients and set aside. In a smaller bowl, weigh your soft dark brown sugar and set aside.
    • Add the softened butter and dark brown sugar (use soft brown sugar) to a stand or with a handheld mixer. You want to mix on a medium speed for 3 minutes. Next, add the vanilla extract and blend. Now, add the egg and egg yolk and mix again until incorporated.
    • Scrape down the sides and across the bottom of the bowl, and turn the mixer on at a low speed. Gradually add the flour mixture until incorporated. Avoid over-mixing the flour since you can always finish it with a spatula. Cover loosely and chill in the fridge for 30 minutes.
    • Preheat your oven to 350°F (175°C or 180°C). Have 2 cookie pans lined with parchment paper and set aside. I get a paper plate and spread the superfine white sugar around the plate to coat the cookie dough balls. I take a cookie scooper (medium) and put a scoop of cookie dough in my hand and roll it into a ball. Then, roll the ball in the superfine white sugar to coat. Next, add the ball to the cookie pan. I take 2 fingers and press down lightly on the top of each ball. Flattening them just a little helps the balls not to roll. The cookies spread as they bake, so I only did 9 balls to a pan.
    • Before I put the cookie pan into the oven, I put it back into the refrigerator for about 5 to 10 minutes for the butter to firm back up, then put them into the oven 1 pan at a time. Bake for 12-14 minutes, and keep an eye on them when they start to crack on the tops of the cookies; they are ready to come out of the oven. I leave them on the cookie pan for a minute and then carefully move them to a cooling rack. After they cooled, I took just a pinch of the white sugar and added it to the tops of the cookies; this, of course, is optional.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 187kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 96mgPotassium: 78mgFiber: 1gSugar: 17gVitamin A: 280IUCalcium: 26mgIron: 1mg
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    5 from 1 vote (1 rating without comment)

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    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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