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    Home » Recipes » Cookies

    Chewy Chocolate Sugar Cookies

    Published: Apr 3, 2020 · Modified: Nov 27, 2022 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A plate of chocolate sugar cookies.

    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.

    Jump to:
    • Thick and Chewy Chocolate Sugar Cookies
    • Ingredients
    • Instructions
    • Substitutions
    • Suggested Equipment
    • Storage
    • Other Delicious Cookies
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe

    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

    Ingredients

    The ingredients you need for this recipe.
    • All-Purpose Flour
    • Cocoa Powder (unsweetened)
    • Baking Soda
    • Baking Powder
    • Salt
    • Unsalted Butter (softened)
    • Light Brown Sugar (packed)
    • Egg (room temperature)
    • Vanilla Extract
    • Instant Espresso
    • Granulated Sugar

    See the recipe card for ingredient quantities.

    Instructions

    STEP 1 - Preheat oven to 350° F.

    The dry ingredients in a bowl with a whisk.
    Mix the dry ingredients.
    Whipped up butter and light brown sugar in a bowl with a paddle attachment.
    Cream the butter and brown sugar.

    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.

    Chocolate cookie dough in a bowl with a paddle attachment.
    Make the cookie dough.
    Sugar-coated chocolate cookie dough balls on a parchment-lined baking tray.
    Roll cookie dough balls in sugar.

    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.

    Substitutions

    • Light Brown Sugar - Dark Brown Sugar
    • Instant Espresso - Instant Coffee
    A close-up of cookies on a plate.

    Suggested Equipment

    • 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

    Storage

    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

    • White Chocolate Cranberry Cookies
    • Chewy Chocolate Chunk Cookies
    • Pistachio Palmiers
    A close-up of chocolate sugar cookies on a plate.

    Expert Tips

    1. Sift the cocoa powder; it tends to clump up.
    2. Use room temperature ingredients - egg and butter - for an accurately mixed dough.
    3. Scrape the bowl frequently with a rubber spatula throughout the mixing process for even incorporation.

    Frequently Asked Questions

    What makes cookies chewy?

    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.

    How do you get sugar crystals to stick to sugar cookies?

    Roll raw cookies in sugar before baking them. The sugar sticks right to the raw dough and remains there after baking.

    If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    A plate of chocolate sugar cookies.

    Chewy Chocolate Sugar Cookies

    Katelyn Theofanis
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake Time 15 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 26 cookies
    Calories 167 kcal

    Equipment

    • Standing Mixer
    • Medium Cookie Scoop
    • Baking Sheet Trays

    Ingredients
      

    • 2¼ cups all-purpose flour
    • ½ cup cocoa powder
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup unsalted butter softened
    • 1½ cups light brown sugar packed
    • 1 large egg room temperature
    • 1 teaspoon pure vanilla extract
    • ½ tablespoon instant espresso
    • ⅓ cup granulated sugar for rolling

    Instructions
     

    • 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.

    Nutrition

    Calories: 167kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 26mgSodium: 103mgPotassium: 62mgFiber: 1gSugar: 15gVitamin A: 229IUCalcium: 22mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

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    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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