Chocolate Sugar Cookies
Servings: 18 cookies
Calories: 150kcal
These chocolate sugar cookies are easy to roll, cut, and bake! They have a rich, chocolatey flavor and soft, chewy texture. Decorate with royal icing or enjoy as-is.
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Ingredients
- 1½ cups (190 g) all-purpose flour Note 1
- ½ cup (40 g) unsweetened Dutch-processed cocoa powder Note 2
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 tablespoon (8 g) cornstarch
- ¼ teaspoon coarse kosher salt
- 1 ½ sticks (170 g) unsalted butter
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Equipment
- stand mixer with the paddle attachment
- baking sheets
Instructions
To prepare the dough:
- In a mixing bowl with the paddle attachment, mix flour, cocoa powder, sugar, baking powder, and salt.
- Add butter and mix until the mixture is evenly moistened, about a minute.
- Add egg and vanilla extract and mix until just combined, about 30 seconds.
- Divide the dough into 2 equal parts. Place each dough ball between 2 parchment sheets and roll it out into a 1/4-inch thick disc. (TIP: Place the dough with parchment paper on a silicone mat to roll it out, so it stays in place. And this adjustable rolling pin is really nice for rolling out even dough.)
- Refrigerate the rolled out dough for 15-30 minutes to firm it up. (You can also put the dough in the freezer to expedite the process.)
To shape and bake cookies:
- Preheat the oven to 350°F (175°C). Line 2-3 baking sheets with parchment papers, or silicone mats.
- Using cookie cutters, cut out the cookies and arrange them on the prepared baking sheets. Refrigerate the cookies for at least 5 minutes before baking.
- Gather the scraps of dough, roll out and then chill before cutting more cookies. repeat until all the dough is used.
- Bake the cookies for 10-13 minutes, or until the edges start to turn a light golden color.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them onto a cooling rack to cool completely.
Notes
Note 1: Measure the flour correctly with a kitchen scale or the spoon and level method. Spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife.
Note 2: Hershey's sells Dutch-processed cocoa powder alongside natural cocoa powder. It's labeled as dark cocoa powder.
Storing Tips:
- Store chocolate cut out cookies in an airtight container at room temperature for up to 1 week.
- Freeze them in a freezer-safe container or zip-top bag for up to 3 months. After that, you risk freezer burn and an unpleasant taste.
- Thaw the cookies on the counter for at least an hour before enjoying!
- Store chocolate cut out cookies in an airtight container at room temperature for up to 1 week.
- Freeze them in a freezer-safe container or zip-top bag for up to 3 months. After that, you risk freezer burn and an unpleasant taste.
- Thaw the cookies on the counter for at least an hour before enjoying!
Nutrition
Servings: 1 plain cookie
Calories: 150kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
Sugar: 9g
Sodium: 38mg