This post may contain affiliate links. Read my Disclosure page.
I'm thrilled to share with you a recipe that will undoubtedly elevate your cookie game to new heights: Drop-Style Chocolate Sugar Cookies.
As a devoted baker and self-proclaimed chocoholic, I've always believed that there's no problem a freshly baked chocolate treat can't solve. These cookies are the epitome of indulgence, boasting a rich cocoa flavor and a perfectly chewy texture that will leave you reaching for seconds (and maybe even thirds!); they're also a one-bowl recipe that yields 10 large, perfectly chewy cookies. Whether you're whipping up a batch for a cozy night in or preparing for a special occasion, these chocolate sugar cookies are sure to steal the spotlight. And if you're looking for classic sugar cookies, I've got you covered!
What are Drop-Style Cookies?
Drop-style cookies are a type of cookie that is made by scooping up and dropping or placing the dough onto the baking sheet before baking. This method is quick and convenient, requiring minimal effort and time as opposed to cut-out cookies or slice-n-bakes.
Ingredients and Substitutions
- Unsalted butter
- Granulated sugar
- Egg: You'll need one large egg.
- Vanilla
- All-purpose flour: No fancy flour is needed for these sugar cookies!
- Cocoa powder: Make sure to use an unsweetened natural cocoa powder here; Dutch-process won't react with the baking soda.
- Baking soda: Helps leaven our cookies and creates a soft, chewy texture.
- Salt: Sugar cookies made without salt can taste overly sweet and one note, so don’t skip it!
- Sparking sugar: This is what I prefer to roll the cookie dough balls in before baking; however, you could also use regular granulated sugar.
How to Make Chocolate Sugar Cookies
Note: I post my recipes in grams as it’s the most accurate way to bake, and it’s how I develop them. Cups are not only inaccurate, but they vary in volume worldwide! If you look at the recipe card underneath the ingredients list, however, you can click “US Customary” and it’ll convert to volume measures!
Drop-Style Chocolate Sugar Cookies
Ingredients
- 140 g unsalted butter softened
- 200 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 175 g all-purpose flour
- 30 g unsweetened natural cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- Garnish: sparkling, demerara, or granulated sugar
Instructions
- In a large bowl, beat the butter and sugar together until combined and fluffy, about 3 minutes.
- Add the egg and vanilla, and mix until well combined, about 1 minute.
- Add the flour, cocoa powder, baking soda, and salt to the wet ingredients and mix until just combined; be sure not to overmix!
- Cover the bowl with plastic wrap and place in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350°F (180°C). Line another baking sheet with parchment paper. Using a large 3-tablespoon spring-loaded scoop, scoop the dough into balls and place dough balls on the lined baking sheet.
- Roll each dough ball in sugar, if using, and bake for 12-14 minutes or until lightly browned on the sides. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Katrina Bradbury
Just pulled a batch of these out of the oven. They are out of this world! Just the right amount of crisp, chocolate and chew. Another one out of the park, Mike!
Mike Johnson
So glad to hear that, Katrina!!