This new recipe has been a looong time coming, and I’m so excited to share it with you! Batches and batches of experimentation – playing with flour and delicious cocoa powder amounts, some input from readers over the years (especially Marina who tried a similar version of my sugar cookies – thank you!), and finally, the yummiest chocolate sugar cookie recipe!
I was happy to put the final touches on the recipe for Go Bold With Butter, a must-see baking and savoury recipe resource for those serious about all-natural ingredients and excellent buttery taste. You can find my chocolate sugar cookie recipe here as well, and enjoy all the other mouth watering recipes there!
I have a few notes to share with you about baking cookies in general as well:
Notes:
- One of the reasons I experimented with this recipe so much, is that I wanted to find the best ratio of butter to flour etc., to create the perfect cut out cookie which holds its shape. This one definitely does, but no matter what recipe you use, these tips on how to prevent cookies from spreading are important to know.
- Use the best quality ingredients you can. The cocoa powder will make a big difference in the final taste of your cookies.
Enjoy baking and nibbling on decorating these!
xo,
Marian
Chocolate Sugar Cookie Recipe
Ingredients
- 2 cups unsalted butter (at room temperature)
- 2 cups granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
- 4 cups all-purpose flour
- 1 1/2 cups cocoa powder
- 1 tsp salt
Instructions
- Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed (Use a paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add liquid vanilla extract. Stir briefly.
- Sift your dry ingredients together. (Flour, cocoa powder and salt).
- Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate!
Neva Fels says
Loved pinning your great looking Chocolate Cookies. Your site is amazing.
Tracy says
Tried these for my most recent batch of cookies. Used dark coco which made them practically black – oops! – but I guess that’s a minor thing. The dough was less sticky than the plain sugar cookies from this site and for that reason it was easier to work with which I really liked. As far as taste goes, my brother says they taste like Oreos. I don’t particularly like Oreos and so they didn’t trip my trigger. I think I’ll stick with your vanilla recipe (which I LOVE) and keep looking for other chocolate ones.
Deb Ryan says
Did you use Dutched Cocoa or Natural Cocoa? Since there isn’t any baking soda or baking powder in the recipe, I guess you could use either.
Cat says
Your chocolate cookies look amazing. I like to try different recipes for variety. How thick did you roll your dough? I tried LilaLoa’ s recipe and do like it. I also tried it using half whole wheat flour and got a deliciously crunchy cookie that held its shape well. So I’d like to try yours but baked just as you prepared them.
Clarisse says
Made these and they came out great. My daughter who doesn’t love my sugar cookies(almost six year old everything chocolate lover) loved them. I made your along side another recipe and had taste testers. So far all have chosen yours. Thank you. Ps they all held their shape no matter how many times dough was rolled again.
Clarisse says
I rolled mine 1/4″ inch thick
Isabel Matos says
Hi Maryan
I would like to do this cookies but i’m not sure about the cocoa powder. It’s 1 cup + 1\2 cup? I’d never used so much cocoa powder in a batch of cookies, that’s why i’m wandering 🙂
Thank you!
Kathy says
This is an awesome recipe! Thanks! Great flavor and they even stay soft.
Tania Torres says
Best chocolate cookies ever!
My husband looooves chocolate and Oreos and he said these were the best cookies he ever had.
I’m not a big fan of Oreos… I like them but I don’t LOVE them… and I srls loved these ones. So for those of you who have not tried this recipe because you’re afraid cookies are going to taste like oreos… try it! Believe me!
I guess for Oreo lovers they don’t find a better way to describe the taste than to compare them with their beloved Oreo cookies. But these are better!
P.S. Yes it is 1cup + 1/2 cup of cocoa powder. I used that and they were great.
Tila says
This recipe works perfectly for me every time!!! With coconut icing – super yum!
I roll out the dough between parchment paper to exact thickness then chill and dough is easy to work with.
Thanks so much for sharing!!!
Olivia says
Hi, this web site is amazing! I loved it.
However can you write the conversion from us to metric please. I google for the measurement but it seem each ingredient have different volume etc. can i just stick to 1cup=240 grm for all ingredient?
Thank you so much..
Robin says
The conversion will be different for different ingredients because their respective weights differ. I convert all of my baking recipes to grams to get consistent results, because as we all know, a cup of flour is never precisely the same weight. An expert baker (pastry chef) taught me that professional bakers never measure … They always weigh their ingredients. That said, Google baking conversion pounds to kgs and check out the myriad of sites that come up. Find your favorite and bookmark it for later use. I made a page (www.three cooking sisters.com/bakers-conversion-cheat-sheet.HTML) in our small family website that you are welcome to use, if you like.
Mary Lewis says
Followed the advice on another sugar cookie recipe to add a cup of flour and eliminate the refrigerated step but still have the cookie maintain shape and it worked. Dough reminds me of chocolate fondant, and has a really good taste. I cut out in starburst shape and made leftover cookies into ice cream sandwiches. They were a hit as well as the cookies. Thanks so much for sharing the recipe.
Anita says
Excuse me can you tell how much grams is “2 cups of butter”? 100g or 200g? Thank you!
marian says
Hi Anita,
I have a weight conversion chart for you right here (butter is at the bottom) https://sweetopia.net/2013/06/weight-conversions-for-common-baking-ingredients-free-illustrated-printables/
Have fun baking!
Dana says
These sound super yummy, do the cookies come out soft or crispy? I was thinking of using this recipe for my gingerbread house this year since nobody in my family likes gingerbread. Thanks.
marian says
Hi Dana,
I’ve never made a house out of this recipe, so I’m not 100% sure. I’m guessing if you bake the pieces thin enough, and long enough (the pieces are crispier and more sturdy the longer you bake them).
Please let me know how it goes!
Donna Carvajal says
Hello, I’m be making sugar cookies for the first time this week, I’m torn between your chocolate and regular sugar cookies… Do you think I can half the regular sugar cookie recipe and just add 3/4 cup of cocoa powder? I really don’t want to make two separate doughs… TIA.
marian says
Hi Donna,
I’ve never made a house out of this recipe, so I’m not 100% sure. I’m guessing if you bake the pieces thin enough, and long enough (the pieces are crispier and more sturdy the longer you bake them).
Please let me know how it goes!
Donna Carvajal says
A house?
Marian (Sweetopia) says
Hi Donna,
Oops! I made a mistake – that was the question above yours.
I experimented quite a bit to get this recipe, using my sugar cookie as a base, and I can’t recall if I tried the ratios of substitute cocoa that you mentioned, so couldn’t tell you exactly how it would turn out, sorry!
Aly says
Wait, wait, WAIT! 2 CUPS of butter or 2 STICKS of butter? I pulled two sticks out of my fridge thinking it can’t be an entire POUND of butter in one batch of sugar cookies….
Heather says
Aly, 2 cups is 1 lb so 4 sticks. And yes, good butter/sugar cookies take that much. Sorry. And I chill my dough before I roll it, then chill again after cutting.
Debbie says
I just finished making my second batch of these cookies. They are fabulous! I so appreciated the detailed instructions. I substituted 2 teaspoons of the vanilla with peppermint extract and cut the dough into hearts. I dipped half of the heart in chocolate. This will use this recipe from now on. Thanks!
marian says
Hi Debbie,
I’m so glad you like it! I’d love to try the substitutions you did as well!
Kelli says
I make sugar cookies every year with my family. We were so excited to see CHOCOLATE sugar cookies!!! We are a bit of chocoholics in this house! I’m waiting for my butter to come to room temp while we wait (im)patiently to make these!! Thanks for the recipe! We love the idea of the peppermint extract too!!
Alison says
Just made these for the first time and, I can’t believe I am saying this, I’m concerned they are too chocolately! Did anyone else have this issue with amount of cocoa?
marian says
Hi Alison,
I haven’t seen any comments about that – it could be a matter of taste or perhaps try a different brand cocoa.
Robin says
I feel that way too. But my hubby loves them this way.
The difference? I’m a Milk Chocolate Lover and he’s a Dark Chocolate lover. I think that’s it. 🙂
Terri says
Hi,
I have made these today. Was a little concerned as the dough was so fluffy and didn’t seem like it would be able to keep shape. It is so hot here in Brisbane that I have to cut them as fast as I can. Otherwise they have melted in my hand as I transfer them to the cookie sheet for the fridge again. I have just taken my first batch out of the oven and WOW, let me say that again, WOW, these are amazing! I had to taste two they were that good. Thank you so much!!!
marian says
Yay! I’m so glad you like them Terri! And yes, baking on a hot day does make for a messy experience. Happy it turned out well! Oh and I would loooove to see Brisbane some day… Lucky girl. xo
Debbie Selzer says
I am not sure why you need to do all the time consuming rolling, refrigerating, cutting and refrigerating again. I just treat them like regular sugar cookies. Make the dough, refrigerate the dough at least 2 hours or overnight, roll the dough out using flour or flour/cocoa powder combo so cookies don’t look white and then bake. Thats it…it eliminates about 2 hours of chilling and waiting. I didn’t have any spreading of the cookie. They turned out yummy and beautiful!
marian says
Hi Debbie,
That’s wonderful! I’m so glad!
I added the extra chilling steps in case the dough got too warm when cutting, especially for those who live in a warm environment.
Happy holidays to you!
Angel says
I am most certainly not a baker, but our 7 year old wants to be. When using cookie cutters, do i spray or flour them first? We have never attempted this before. Thanks
marian says
Hi Angel,
I don’t spray the cookie cutters, but dip them in a little flour every once in a while.
Happy baking to both of you!
Karen says
Do you frost these cookies? If so, what frosting do you suggest?
marian says
Hi Karen,
I use this royal icing recipe:
https://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/
Happy baking!
Sandy says
Do you use sweetened or unsweetened cocoa powder?
marian says
Hi Sandy,
Either is fine. If you have time some time, try 2 batches, one of each, and see which you prefer.
Happy baking!
Kate says
I don’t have a stand mixer. Will using a hand mixer (that doesn’t have a paddle attachment) negatively impact the cookies?
marian says
Hi Kate,
It’s a little more work, and more air may be incorporated (so they may spread a bit), but it’s doable.
Happy baking!
Katie says
I was very frustrated by these cookies today.
I made the dough ahead of time and let it sit in the fridge in rolled.
What a nightmare, all I had was a solid, in rollable mass. I thought it would be more like a traditional sugar cookie. My bad I guess, you did say to roll it right away.
The dough was super dry, so even after it started to come to room temperature it was still a crumbly rock.
So, I was able to make it a happy ending. I chopped up the dough and pressed it into a 9×13 pan and baked it for about 30 minutes.
Then when cool I put a layer of melted dark chocolate on the top, and a layer of crushed peppermint candy on the top. And then cut it lake a bar cookie.
It is fabulous! The chocolate flavor is out of control.
Next time I will have to put more effort into the dough quality.
marian says
Hi Katie,
I know, baking often needs to be precise. I’m so glad it worked out for you in the end! Creative thinking. 🙂
xo
Tonya says
What kinda of frosting would you use w these cookies? Thanks
marian says
HI Tonya,
This recipe:
https://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/
Mrs. C. says
You were so gracious with all these comments and questions! Well done; and I will try these soon – I have never heard of these chocolate cookies – just the vanilla roll-out and cut….Merry Christmas!
Marina says
Just finished cutting a batch of these and I’m waiting for them to chill. Haven’t tried the finished product, but the raw dough is DELICIOUS!!!!! Reminds me of chocolate salame, which was one of my childhood favorites…
marian says
I’m so glad you like it! Merry Christmas!
Amy says
I made these cookies last week for our annual holiday cookie party and they were a huge hit!! Seriously, so well received. It’s hard to find a new recipe that’s good enough to add to our regular repretoire, but this one is a winner. Many friends said they tasted like brownies in cookie form and a friend who grew up in the UK said they were just like the chocolate puddings his family enjoyed at the holidays. Thanks for sharing!
Happy holidays,
Amy
Kris says
Does the dough freeze well? Thanks!
marian says
Hi Kris,
It does. Happy New Year!
Anna says
These cookies are amazing. I was wondering, can I cut the recipe in half? Would they still come out as good?
marian says
Hi Anna,
From the feedback I’ve heard, it seems to work well. Please let me know. 🙂
Emily says
These were so yummy! They held their shape perfectly too! I am very impressed. I even made a mistake with the recipe only adding 1 cup cocoa not 1 1/2, I didn’t notice any negative effects of accidently shorting the cocoa, still very chocolaty. 🙂
marian says
So glad they worked out for you and that you like them!
Alicia says
OMG
i make these one today and they are amazing they are soft and chocolatie
with the dough i make a mississipie mud pie and the dough that was left i not trow away but i make cookies of them en they are like i sad amazing
marian says
Yay! So glad you like them!
Christine says
I plan on making these, however, I don’t have any parchment paper nor could I get any as we are in the midst of a snow storm. Could I roll them out on to wax paper and then transfer (once chilled) to a bare cookie sheet and bake? Is there a reason to bake them on partchment paper other than easy removal after baking?
marian says
Hi Christine,
I’m sorry I’m a little late! I’m sure the snow storm has long been over. 😉 Here’s hoping you tried it, because, yes, you can definitely roll them between wax paper and bake. The down side is that I find cookies spread a bit more on the wax paper than the parchment… that’s just been my experience though. Did you try it?