Drop-Style Chocolate Sugar Cookies
These Drop-Style Chocolate Sugar Cookies have crisp edges, and soft chewy centers. Recipe yields 10 cookies.
Servings: 10 cookies
Calories: 256kcal
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.
Notes
Make-Ahead Instructions: The cookie dough can be made ahead, portioned into balls, and stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Bake frozen cookie dough balls for an extra minute or two; there is no need to thaw!
Nutrition
Serving: 1 cookie | Calories: 256kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 76mg | Fiber: 2g | Sugar: 20g | Vitamin A: 377IU | Calcium: 13mg | Iron: 1mg
