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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.