Thick and chewy Chocolate Sugar Cookies are rich in chocolate flavor. Each cookie has a sugar-crusted crackly exterior and a moist, chewy center. This easy cookie recipe uses simple ingredients and delivers delicious chocolaty results.
Sugar-crusted crackly topped cookies with a chewy, moist interior - these chocolate sugar cookies are texturally perfect. They have a rich chocolate taste thanks to a hefty amount of cocoa powder. Instant espresso further enhances cocoa powder's flavor - the result is delicious chocolaty cookies.
The delicious chocolate taste and chewy texture of these chocolate sugar cookies are reminiscent of fudgy brownies. The brownie-like flavor makes them the perfect match for a large glass of cold milk or a cup of hot coffee. Enjoy this recipe any time of the year, or add it to your holiday cookie selection.
Thick and Chewy Chocolate Sugar Cookies
This chocolate sugar cookie recipe uses a hefty quantity of light brown sugar and unsalted butter to achieve the perfect chewy texture. Cocoa powder and instant espresso provide a rich chocolaty flavor, while the sugar coating adds sweetness and texture. Here is why you will love this cookie recipe:
- Simple ingredients with delicious results
- Easy to make cookie dough with no chilling required
- Rich, chocolaty flavor thanks to cocoa powder and instant espresso
- Cookies with a chewy texture and moist centers
- All-Purpose Flour
- Cocoa Powder (unsweetened)
- Baking Soda
- Baking Powder
- Unsalted Butter (softened)
- Light Brown Sugar (packed)
- Egg (room temperature)
- Vanilla Extract
- Instant Espresso
- Granulated Sugar
See the recipe card for ingredient quantities.
STEP 1 - Preheat oven to 350° F.
STEP 2 - Mix the flour, cocoa powder, instant espresso, baking soda, baking powder, and salt.
STEP 3 - Cream the light brown sugar and butter until light and fluffy for about 3 minutes. Add the egg and vanilla extract, and beat for an additional minute.
STEP 4 - Add the dry mixture to the butter mixture in two separate parts, mixing until incorporated. Note - Make sure to scrape the bowl after each addition.
STEP 5 - With a medium cookie scoop, scoop the cookie dough. Using your hands, round each cookie dough scoop into a ball and coat each in granulated sugar. Place the dough balls onto a parchment-lined sheet tray, 2-in apart.
STEP 6 - Bake each batch of cookies for 13 - 15 minutes.
- Light Brown Sugar - Dark Brown Sugar
- Instant Espresso - Instant Coffee
- KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer
- Rubber Spatula
- OXO Good Grips Medium Cookie Scoop
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
Transfer cooled cookies to an airtight container. Store the cookies at room temperature for up to 5 days or in the refrigerator for up to one week.
How do you freeze sugar cookies? Transfer cooled cookies to an airtight container or freezer-safe zip-top bag. Freeze the cookies for up to 3 months - thaw them completely before eating.
You can freeze the dough too. Scoop cookie dough balls onto a parchment-lined baking tray—transfer frozen dough balls to a zip-top bag. Freeze for up to three months: thaw cookie dough or bake from frozen (don’t forget to roll the dough balls in sugar). Add a couple of minutes to the baking time if baking from frozen.
Other Delicious Cookies
- Sift the cocoa powder; it tends to clump up.
- Use room temperature ingredients - egg and butter - for an accurately mixed dough.
- Scrape the bowl frequently with a rubber spatula throughout the mixing process for even incorporation.
Frequently Asked Questions
Chewy cookies have more sugar in the dough, meaning less interaction with the leavening agents (baking soda and baking powder). The lessened interaction means less rise and more spread. In addition, chewy cookies have a higher fat content from butter or egg yolks which keeps cookies moist and chewy.
Roll raw cookies in sugar before baking them. The sugar sticks right to the raw dough and remains there after baking.
Chewy Chocolate Sugar Cookies
- Preheat oven to 350° F. Mix the flour, cocoa powder, instant espresso, baking soda, baking powder, and salt in a medium-sized bowl. Set the bowl aside.
- Using a stand or handheld mixer, cream the light brown sugar and butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract, and beat for an additional minute.
- Add the dry mixture to the butter mixture in two separate parts, mixing until incorporated. Note - Make sure to scrape the bowl after each addition.
- With a medium cookie scoop, scoop the cookie dough. Using your hands, round each cookie dough scoop into a ball and coat each in granulated sugar. Place the dough balls onto a parchment-lined sheet tray, 2-in apart.
- Bake each batch of cookies for 13 - 15 minutes. Allow the cookies to cool slightly on the tray before transferring them to a cooling rack.