These simple, one bowl dark chocolate sugar cookies are a simple twist on the classic confection that come together quickly and offer a satisfying double hit for either a chocolate or a cookie craving.
I was on the hunt for a cookie recipe to bake for a neighborhood block party. I wanted something easy and quick but offered something a little unique. Something that went beyond the usual chocolate chip contribution.
The classics have their place, of course, but I wanted something that showed I put in a little thought and effort. Just not too much effort. These cookies had to fit in and around conference calls, school bus pickup, and dance drop-offs.
Hello, dark chocolate sugar cookies. These cookies had everything I was looking for, plus, they are a great potential palette for spooky sprinkles or other Halloween decorations.
Straightforward and unfussy, these cookies are rich without being bitter, crispy on the edges but still gooey in the center.
Dark Chocolate Sugar Cookies
2 cups (240 g) all-purpose flour
1/2 cup (43 g) dark cocoa powder (tho any cocoa powder will work)
1 teaspoon (5 g) baking soda
1/2 teaspoon kosher salt, (could go up to a 1 tsp)
2 stick, 16 tablespoons (226 g) softened butter
1.5 cups (300 g) brown sugar (light or dark work)
1 teaspoon vanilla extract
granulated sugar for rolling
Pre-heat the oven to 350ºF.
Line 2 baking sheets with parchment paper.
Place the flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to combine the ingredients. Set aside.
Put the butter and brown sugar in the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes, stopping to scrape down the mixer once or twice, until the mixture is light and fluffy.
Turn off the mixer, add the egg and vanilla, and beat until the egg is thoroughly incorporated, 1 to 2 minutes.
Add the dry ingredients and mix on low speed until no flour is visible, stopping to scrape down the mixer once during the process.
Pour the granulated sugar into a small bowl. Portion out the dough using a tablespoon scoop or measure or a scale if you like to make sure they are all the same size — I go for 30g which makes a good sized cookie. Roll each portion between your hands to form a ball; then roll in the sugar.
Place 6 balls on each sheet. Bake for 12 minutes; remove from heat and allow cookies to cool completely on the sheet pan. Repeat this process, baking 6 cookies at a time.