Chocolate Sugar Cookies
Servings: 40 1 Tbsp cookies
Equipment
- Stand Mixer
- 2 Sheet Pans
- 2 Mixing Bowls - medium and small
- Cookie Scoop - 1 Tbsp size
Ingredients
Dry Ingredients
- 2 cups AP flour
- 1/2 cup Cocoa powder
- 1 tsp Baking soda
- 3/4 tsp Salt
Wet Ingredients
- 16 Tbsp Unsalted butter - or Crisco
- 1 1/2 cups Brown sugar - prefer dark
- 1 Egg - large
- 1 tsp Vanilla extract
For Rolling
- 1/4 cup Sugar
Instructions
Dough Prep
- In a medium bowl, whisk together dry ingredients.2 cups AP flour, 1/2 cup Cocoa powder, 1 tsp Baking soda, 3/4 tsp Salt
- In a stand mixer, beat butter and sugar on medium (4) until light and fluffy, about 2-3 minutes.16 Tbsp Unsalted butter, 1 1/2 cups Brown sugar
- Scrape bowl. Add egg and flavor. Beat until combined.1 Egg, 1 tsp Vanilla extract
- Scrape bowl. Add flour and beat until combined.
Portioning
- Prep small but deep bowl with the rolling sugar, and a large sheet pan for chilling.1/4 cup Sugar
- For ease, transfer the dough to the medium bowl from the stand mixer.If needed, chill for a few minutes for workability.
- Using a 1 Tbsp cookie scoop, portion out cookie dough, rolling each ball in sugar.
- Chill dough in fridge, 1-2 hours, uncovered.
Baking
- Preheat oven to 325 F.
- Prep baking sheets with parchment.
- Transfer dough to sheet, spacing about 2 inches. Split into batches as needed.
- Bake 11-13 minutes, until the middle is just set.
- Cool on pan 2-3 minutes, then transfer to wire racks until fully cooled.
- Transfer and bake next batch.
Notes
Can be made dairy free by replacing butter. Have not tried gluten free yet.
Plan to try with matcha powder instead of chocolate.