I enjoy this recipe because it delivers everything I want in a chocolate cookie. The cookies are soft and chewy in the center while maintaining slightly crisp edges. The sugar coating creates a beautiful crackled appearance, and the optional chocolate dip makes them look bakery-worthy. I also appreciate that the dough comes together quickly, allowing me to enjoy freshly baked cookies in less than half an hour.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cookies
3/4 cup (170 g) unsalted butter, room temperature
3/4 cup (150 g) dark brown sugar, packed
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 tablespoon molasses
2 cups (250 g) all-purpose flour
1/2 cup (45 g) unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (66 g) granulated sugar, for rolling
Chocolate Coating
1 cup dark or semi-sweet chocolate chips
1 teaspoon coconut oil or vegetable oil
Directions
I preheat the oven to 325°F (163°C) and line two large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, I cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
I add the egg and vanilla extract, mixing until combined.
I add the molasses and mix on low speed until fully incorporated. I scrape down the sides of the bowl as needed.
In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
I gradually add the dry ingredients to the wet ingredients in three additions, mixing until a smooth dough forms and no streaks of flour remain.
Using a large cookie scoop, I portion the dough into balls weighing approximately 1.8 to 2 ounces each.
I roll each dough ball between my hands and then coat it generously in the remaining granulated sugar.
I place the dough balls on the prepared baking sheets about 2 to 3 inches apart.
Using my hand or the flat bottom of a measuring cup, I gently press down on each cookie. I avoid flattening them too much and sprinkle a little extra sugar on top.
I bake the cookies on the center rack for 10 to 11 minutes until the edges are set and the tops develop cracks.
I remove the baking sheets from the oven and allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack.
If making the chocolate coating, I wait until the cookies are completely cool.
For the coating, I combine the chocolate chips and oil in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval until smooth.
I dip half of each cookie into the melted chocolate, allowing excess chocolate to drip back into the bowl.
I place the dipped cookies on a wire rack and allow the chocolate to set at room temperature for about 1 hour before serving.
Servings and Timing
Yield: 12 to 14 cookies
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Variations
I sometimes use milk chocolate instead of dark chocolate for a sweeter finish.
I enjoy adding mini chocolate chips directly to the dough for extra chocolate flavor.
I occasionally sprinkle crushed peppermint candies on the chocolate coating during the holidays.
I like topping the dipped cookies with chopped toasted pecans or walnuts.
I sometimes add a pinch of espresso powder to the dough to enhance the chocolate flavor.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, I freeze them in a freezer-safe bag for up to 3 months. When ready to enjoy, I let them thaw at room temperature or warm them in a 300°F (150°C) oven for 5 to 8 minutes. If the cookies are chocolate-dipped, I make sure the coating is fully set before storing.
FAQs
Do I need to chill the cookie dough?
No, I do not need to chill the dough. This recipe is designed to be baked immediately after mixing.
Why is molasses added to the dough?
I use molasses because it adds moisture, enhances the chocolate flavor, and helps create a soft, chewy texture.
Can I skip the chocolate coating?
Yes, I often enjoy these cookies without the chocolate coating. They are delicious on their own and still have plenty of chocolate flavor.
How do I know when the cookies are done baking?
I look for set edges and cracked tops. The centers may still appear slightly soft, but they will continue to set as the cookies cool.
Can I freeze the cookie dough?
Yes, I can freeze the rolled dough balls for up to 3 months. When ready to bake, I simply add an extra minute or two to the baking time.
Conclusion
I find these Chocolate Sugar Cookies to be the perfect combination of rich chocolate flavor, soft centers, and crisp sugary edges. The simple ingredients and no-chill dough make them an easy option whenever I want homemade cookies in a hurry. Whether I serve them plain or dipped in chocolate, they always disappear quickly and are guaranteed to satisfy any chocolate craving.
Soft and fudgy chocolate sugar cookies with crisp edges and rich cocoa flavor. An easy homemade cookie recipe perfect for any occasion.
Author:Sarah
Prep Time:10 minutes
Cook Time:10 Minutes
Total Time:20 Minutes
Yield:12–14 Cookies
Category:Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Chocolate Sugar Cookies
¾ cup (170 g) unsalted butter, room temperature
¾ cup (150 g) dark brown sugar, packed
¼ cup (50 g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 tbsp molasses
2 cups (250 g) all-purpose flour, spooned and leveled
½ cup (45 g) unsweetened cocoa powder, sifted
1 tsp baking soda
½ tsp salt
⅓ cup (66 g) granulated sugar, for rolling
Chocolate Coating
1 cup dark or semi-sweet chocolate chips
1 tsp coconut oil or vegetable oil
Instructions
1. Prepare the Oven
Preheat oven to 325°F (163°C).
Line two large baking sheets with parchment paper.
2. Cream Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat together:
Butter
Brown sugar
Granulated sugar
Mix for 2–3 minutes until light and fluffy.
Scrape down the sides of the bowl.
3. Add Wet Ingredients
Mix in the egg and vanilla extract until combined.
Add the molasses and mix on low speed until fully incorporated.
Scrape the bowl again.
4. Combine Dry Ingredients
In a separate bowl, whisk together:
Flour
Cocoa powder
Baking soda
Salt
5. Make the Dough
Gradually add the dry ingredients to the wet ingredients in three additions.
Mix until a soft dough forms and no streaks of flour remain.
6. Shape the Cookies
Using a large cookie scoop, portion the dough into 1.8–2 ounce balls.
Roll each portion into a smooth ball.
Roll generously in the reserved granulated sugar until fully coated.
Arrange cookies on prepared baking sheets, spacing them 2–3 inches apart.
Gently flatten each cookie slightly using your hand or the bottom of a measuring cup.
Sprinkle with a little extra sugar.
7. Bake
Bake for 10–11 minutes on the center oven rack.
The cookies should have set edges and slightly cracked tops.
8. Cool
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
The cookies will settle slightly as they cool.
9. Prepare the Chocolate Coating
Once cookies are completely cooled, combine the chocolate chips and oil in a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each interval, until smooth.
10. Dip and Decorate
Dip half of each cookie into the melted chocolate.
Allow excess chocolate to drip off.
Place on a wire rack and decorate with sprinkles, chopped nuts, or sea salt if desired.
Let the chocolate set at room temperature for about 1 hour.
Notes
No chilling is required, making these cookies perfect for quick baking.
Dark cocoa powder creates a richer chocolate flavor and darker appearance.
Avoid over-flattening the dough before baking to maintain soft centers.
For a festive touch, decorate the chocolate coating with holiday sprinkles.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze cooled cookies for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5–8 minutes before serving.
