Chocolate Sugar Cookie Recipe: Decadent & Delicious!

Forget everything you think you know about sugar cookies! This isn’t your grandma’s plain vanilla recipe. We’re taking sugar cookies to a whole new level of deliciousness with this incredibly rich and fudgy Chocolate Sugar Cookie Recipe. Imagine a cookie that’s soft, chewy, and intensely chocolatey, with a delicate crisp edge and a melt-in-your-mouth texture. That’s exactly what you’ll get with this recipe. It’s perfect for holidays, special occasions, or simply satisfying a chocolate craving. These cookies are easy to make, and they’re guaranteed to be a crowd-pleaser. Get ready to impress your friends and family with these decadent treats!

Why This Recipe Works

This recipe isn’t just about adding cocoa powder. It’s about carefully balancing the ingredients to create the perfect chocolate sugar cookie. Here’s why this recipe works so well:

• Dutch-Processed Cocoa Powder: Using Dutch-processed cocoa powder gives these cookies a richer, smoother, and less acidic chocolate flavor. It also contributes to their deep, dark color.
• Brown Sugar and Granulated Sugar: The combination of brown sugar and granulated sugar creates a perfect balance of chewiness and crispness. The brown sugar adds moisture and a caramel-like flavor, while the granulated sugar helps the cookies spread and develop crispy edges.
• Butter and Shortening: A blend of butter and shortening provides the best of both worlds. Butter adds flavor and tenderness, while shortening helps the cookies maintain their shape and prevents them from spreading too thin.
• Chilling the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. It also allows the flavors to meld together, resulting in a more flavorful cookie.
• Perfect Baking Time: Baking these cookies for the right amount of time is essential for achieving the desired texture. You want them to be soft and chewy in the center with slightly crisp edges.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 cup Dutch-processed cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk (or more, if needed)
• Optional: Chocolate chips or sprinkles for decoration

Instructions

1. Cream the Fats and Sugars: In a large bowl, cream together the softened butter and shortening until light and fluffy. Add the granulated sugar and brown sugar and beat until well combined. This usually takes about 3-5 minutes.
2. Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Add Milk (If Needed): If the dough seems too dry, add milk, one tablespoon at a time, until it comes together. The dough should be soft but not sticky.
6. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This step is crucial for preventing the cookies from spreading too much.
7. Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Roll and Cut Out Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
9. Bake the Cookies: Place the cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
10. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Decorate (Optional): Once the cookies are completely cool, you can decorate them with frosting, sprinkles, or chocolate chips.

Tips for Success

Here are a few tips to help you achieve the perfect chocolate sugar cookies:

• Use Room Temperature Butter: Make sure your butter is softened to room temperature before creaming it with the sugars. This will help create a light and fluffy mixture.
• Don’t Overmix the Dough: Overmixing the dough can develop the gluten in the flour, resulting in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
• Chill the Dough Properly: Chilling the dough is essential for preventing the cookies from spreading too much. Don’t skip this step!
• Use Parchment Paper: Lining your baking sheets with parchment paper will prevent the cookies from sticking and make cleanup easier.
• Don’t Overbake: Overbaking the cookies will result in dry, crumbly cookies. Bake them until the edges are set and the centers are still slightly soft.
• Use a Cookie Scoop: For uniform cookies, use a cookie scoop to measure out the dough.
• Experiment with Flavors: Add a pinch of cinnamon or espresso powder to the dough for a unique flavor twist.

Storage Instructions

These chocolate sugar cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 2 months. To freeze, wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container. Let them thaw at room temperature before serving.

FAQ

Q: Can I use regular cocoa powder instead of Dutch-processed cocoa powder?

A: While you can use regular cocoa powder, Dutch-processed cocoa powder is recommended for its richer flavor and darker color. If using regular cocoa powder, you may want to add a pinch of baking powder to the dough to help neutralize its acidity.

Q: Can I use all butter instead of butter and shortening?

A: Yes, you can use all butter, but the cookies may spread more during baking. If using all butter, chill the dough for at least 4 hours, or preferably overnight.

Q: My cookies are spreading too much. What am I doing wrong?

A: The most common causes of cookies spreading too much are using butter that is too soft, not chilling the dough enough, or overmixing the dough. Make sure to use room temperature butter, chill the dough for at least 2 hours, and avoid overmixing.

Q: Can I make these cookies gluten-free?

A: Yes, you can make these cookies gluten-free by using a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum, as this will help bind the ingredients together.

Q: Can I freeze the cookie dough?

A: Yes! Wrap the dough tightly in plastic wrap and then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and baking.

Conclusion

This Chocolate Sugar Cookie Recipe is a guaranteed winner. It’s easy to follow, uses readily available ingredients, and produces cookies that are incredibly delicious. From the rich chocolate flavor to the soft, chewy texture, these cookies are sure to become a new favorite. So, grab your ingredients, preheat your oven, and get ready to bake up a batch of these decadent treats. Enjoy!