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chocolate sugar cookies stacked on serving plate.
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5 from 5 votes

Chewy Chocolate Sugar Cookies

Chewy chocolate sugar cookies rolled in granulated sugar for extra crunch and sparkle.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 28 cookies
Author: Maryanne Cabrera

Ingredients

  • 2 cups all-purpose flour (260 g)
  • ½ cup unsweetened cocoa powder (40 g)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt or fine sea salt*
  • 1 cup unsalted butter (226 g), room temp, softened
  • 1 ½ cup brown sugar (300 g), packed
  • 1 Tablespoon molasses (20 g)
  • 1 large egg room temp
  • ½ teaspoon pure vanilla extract
  • ½ cup granulated sugar (100 g), for rolling

Instructions

  • Preheat the oven to 350℉. Line baking sheets with parchment paper or reusable silicone baking mat. Set aside.
  • Sift together flour, cocoa powder, and baking soda into a bowl. Whisk in salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer) cream together softened butter, brown sugar, and molasses until smooth, about 3 minutes. Scrape down the sides of the bowl as needed to ensure thorough mixing.
  • Add egg and vanilla. Mix on medium speed until fully incorporated.
  • Add flour mixture to mixing bowl. Mix on low speed until dough comes together. Scape down the sides of the bowl as needed. Be careful not to over-mix or overwork the dough.
  • Use a #40 scoop (1 ½ Tablespoon scoop) to portion out cookie dough.
  • Roll cooke dough balls into granulated sugar. Place balls 2-inches apart on prepared baking sheet. Bake for 12-14 minutes, rotating the baking sheet midway through baking.
  • Remove from the oven. (*Reshape cookies if needed.) Leave cookies in the baking sheet pan for 5 minutes. Then, unmold and transfer cookies to a wire rack to cool to room temperature.

Notes

Ingredients:
  • Recommend Ghirardelli 100% Cocoa Dutch Process or Trader Joe's Cocoa Powder Unsweetened.
  • Recipe tested with Diamond Crystal brand kosher salt.
    • 1 teaspoon Diamond Crystal kosher salt = ¾ teaspoon Morton kosher salt = ½ teaspoon table salt
Baking Notes:
  • If cookies are not perfect rounds, use a slightly larger round cookie cutter to gently reshape hot cookies into a round shape. Alternatively, use a mini offset spatula or silicone spatula to gently reshape hot cookies into a round. 
Storage:  Store cooled cookies in an airtight container for up to 5 days. Keep in a cool, dry area away from heat and direct sunlight. 

Nutrition

Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 88mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 212IU | Calcium: 18mg | Iron: 1mg