Chocolate Sugar Cookies | Easy, Fudgy & Delicious Recipe

When the air turns cool and cozy, there’s something magical about baking a tray of chocolate sugar cookies. The kitchen fills with that deep cocoa scent, rich and homey, as the cookies puff slightly, then settle into soft, crackled perfection. No chill time, no waiting around just warm, fudgy cookies in about 20 minutes flat.

Why You’ll Love These Chocolate Sugar Cookies

Texture and Flavor

These cookies have crisp edges and fudgy centers, the best of both worlds. The cocoa gives them that dark, bold chocolate taste, while brown sugar and molasses add depth and a hint of caramel warmth. Every bite melts softly but still offers a little crunch at the edges.

Ease and Speed

You don’t need to chill the dough. Everything comes together fast, which makes them perfect for spontaneous chocolate cravings. From mixing bowl to oven, the whole process takes about 20 minutes.

Perfect for Gifting, Decorating, or Dipping

Because they hold their shape well, these chocolate sugar cookies are great for gifting or decorating. You can dip them in melted chocolate or press in sprinkles for a festive look. They’re sturdy enough to stack but soft enough to feel homemade and heartfelt.

Ingredients You’ll Need

Key Wet Ingredients

Butter gives the cookies richness, while a mix of brown and white sugar creates chew and light crispness. The egg binds everything together, and vanilla adds warmth. A spoon of molasses deepens the flavor and gives that slightly chewy texture that makes these cookies unforgettable.

Dry Ingredients

All-purpose flour provides structure, while cocoa powder (try Hershey’s Special Dark) gives that deep chocolate flavor. Baking soda helps them rise and crack perfectly, and salt balances the sweetness.

Optional Chocolate Dip or Decorations

For an extra treat, melt dark chocolate chips with a teaspoon of coconut or vegetable oil. Dip half the cooled cookie for a glossy finish. You can also add sprinkles, frosting, or even sandwich them with ice cream for a fun dessert twist.

Step-by-Step: How to Make Chocolate Sugar Cookies

Mix the Wet Ingredients

Preheat the oven to 325°F and line baking sheets with parchment. Cream the butter and sugars together until light and fluffy. Then mix in the egg and vanilla. Add the molasses for that sweet, rich aroma that fills your kitchen.

Combine the Dry Ingredients

Whisk flour, cocoa, baking soda, and salt in a separate bowl. Slowly add the dry mix to your wet ingredients until everything just comes together. The dough should be soft but not sticky.

Form the Cookie Dough Balls

Using a kitchen scale, scoop 1.8–2.0 oz of dough for each cookie. Roll them into smooth balls to ensure even baking and consistent texture.

Roll in Sugar for Crackly Tops

Coat each dough ball in granulated sugar before placing them on the sheet. This step gives the cookies that signature crackled sparkle and helps the tops bake up beautifully.

Bake and Cool for Best Texture

Bake for 10–11 minutes until the edges set but the centers still look slightly soft. They’ll continue to firm up as they cool. Let them rest on the sheet for 10 minutes, then transfer to a rack. This short bake time keeps them fudgy in the center.

Optional: How to Dip or Decorate

Chocolate Dipped Edges

Melt your chocolate chips with oil until smooth. Dip each cooled cookie halfway, let the excess drip off, and set on parchment until firm. It looks bakery-style and adds a rich bite of extra chocolate.

Sprinkles or Frosting

If you’re making them for a party or holiday, dip the tops in festive sprinkles or drizzle with vanilla frosting.

Turning Them Into Ice Cream Sandwiches

Place a scoop of vanilla or coffee ice cream between two cookies and press gently. Wrap each in parchment and freeze until set a summer dream dessert made simple.

Tips for the Softest, Fudgiest Cookies

Measure with a Scale

For perfect consistency, weigh your flour and cocoa. Too much flour can make cookies dry; the scale guarantees a tender bite every time.

Don’t Overbake

Take them out as soon as the edges set and the centers still look soft. They’ll continue baking on the hot sheet, staying chewy inside.

Best Size and Spacing

Stick with 1.8–2 oz per dough ball and leave about 2 inches between each cookie. They spread slightly but stay thick.

Storage and Freezing Notes

Keep the cookies in an airtight container at room temperature for up to 4 days. To freeze, wrap them tightly and store up to 3 months. When ready to enjoy, reheat at 300°F for 5–8 minutes to bring back the soft, warm texture.

More Such Recipes

• chewy chocolate chip cookies
• classic pumpkin chocolate chip cookies
• soft gingerbread cookies
• chocolate no bake cookies recipe
• pumpkin cheesecake cookies
• easy crescent roll apple turnovers
• caramel apple cheesecake bars

Conclusion

These chocolate sugar cookies bring together everything you love in a quick dessert deep chocolate flavor, soft centers, and just the right amount of crunch. They’re simple enough for weeknights but beautiful enough for any celebration. You can share your own cookie creations or see more ideas on Pinterest and Facebook.

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