Chocolate Sugar Cookies: Easy Bakery-Style Soft & Chewy Recipe
These chocolate sugar cookies are soft, chewy, and packed with rich cocoa flavor, just like your favorite bakery treat. Quick to make with pantry staples, they’re perfect for any occasion and guaranteed to disappear fast!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus optional 20-30 minutes chilling)
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1/3 cup (32g) Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup (50g) granulated sugar, for rolling
Instructions
- Line a large baking sheet with parchment paper and preheat oven to 350°F (175°C).
- In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with a mixer, 4-5 minutes by hand).
- Beat in the egg and vanilla extract, scraping the sides of the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt. Sift if needed to remove lumps.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. If dough is sticky, refrigerate for 20-30 minutes.
- Portion dough into 1 1/2-inch balls (about 35g each) using a cookie scoop or tablespoon. Roll each ball in the extra granulated sugar until coated.
- Place dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 9-11 minutes, until edges are set and centers are still soft. Cookies will look slightly underbaked in the middle.
- Cool cookies on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra crackly tops, roll dough balls in sugar twice. If dough is sticky, chill before baking. Swap flour for gluten-free blend or butter for plant-based for dietary needs. Add mini chocolate chips or sea salt for variation. Cookies freeze well for up to 2 months.
Nutrition
- Serving Size: 1 cookie (about 35g)
- Calories: 140
- Sugar: 10
- Sodium: 60
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 1
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