Soft & Chewy Chocolate Sugar Cookies

What if you could take the classic, melt-in-your-mouth texture of a perfect sugar cookie and infuse it with rich, deep chocolate flavor? Imagine a cookie that’s soft, tender, and holds its shape beautifully, without becoming dry or tough.

These Chocolate Sugar Cookies are the answer to your chocolate cravings. They are a sophisticated twist on the traditional sugar cookie, featuring melted semi-sweet chocolate right in the dough for an intense cocoa punch. Whether you’re rolling them out for holiday cut-outs or simply making a batch for a weeknight treat, these cookies are surprisingly easy to make and absolutely impossible to resist. Get ready to bake a batch of pure chocolate bliss!

Ingredients

This recipe uses melted chocolate instead of just cocoa powder to create a richer, fudgier flavor profile. Cornstarch is the secret ingredient for that tender, soft texture.

Ingredient	Amount/Quantity	Notes
All-Purpose Flour	2 ½ cups	Spooned and leveled
Cornstarch	2 teaspoons	Keeps cookies soft
Baking Powder	1 teaspoon
Salt	½ teaspoon
Unsalted Butter, softened	1 cup (2 sticks)	Room temperature
Granulated Sugar	1 cup
Large Egg	1	Room temperature
Pure Vanilla Extract	2 teaspoons
Semi-Sweet Baking Chocolate	4 ounces	Melted and slightly cooled (Baker’s brand recommended)

this now & bake later ❤️

Timing

This recipe requires a brief freezing time to ensure the cookies hold their shape perfectly during baking.

• Preparation Time: 20 minutes
• Freezing Time: 15 minutes
• Cooking Time: 13-14 minutes per batch
• Total Time: Approximately 50 minutes

Step-by-Step Instructions

Follow these simple steps to create perfectly shaped, soft chocolate sugar cookies.

Step 1: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined. This ensures the leavening and cornstarch are evenly distributed throughout the dough.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar on high speed for about 2 minutes. The mixture should look pale, creamy, and smooth.

• Actionable Tip: Properly creaming the butter and sugar incorporates air, which is essential for a light, tender cookie.

Step 3: Add Wet Ingredients

Add the egg and vanilla extract to the butter mixture. Beat for another 2 minutes until the mixture is light and fluffy.

• Actionable Tip: Scrape down the sides of the bowl to ensure everything is incorporated evenly.

Step 4: Incorporate Chocolate

Pour in the melted and slightly cooled semi-sweet chocolate. Beat on low speed just until the chocolate is combined and the mixture is a uniform chocolate color.

• Actionable Tip: Ensure the chocolate isn’t hot, or it could melt the butter further and affect the dough’s texture.

Step 5: Mix the Dough

Add the dry ingredients to the wet ingredients. Mix on low speed only until the flour is no longer visible.

• Actionable Tip: Do not overmix! Overmixing develops gluten, which will make your cookies tough instead of tender. Stop as soon as the dough comes together.

Step 6: Roll and Cut

Line a baking sheet with parchment paper. Lightly flour your work surface. Roll out the dough to a ⅜-inch thickness. This thickness is key for soft, thick cookies. Cut the dough using a 2.5-inch cookie cutter.

• Actionable Tip: Use only enough flour to prevent sticking. Too much extra flour can dry out the cookies.

Step 7: Freeze the Cookies

Place the cut cookies close together on the prepared baking sheet (they won’t spread much in the freezer). Freeze for 15 minutes.

• Actionable Tip: Freezing solidifies the butter, ensuring the cookies keep their sharp shape and don’t spread too much in the oven. Preheat your oven to 350°F (175°C) while they freeze.

Step 8: Bake

Transfer the chilled cookies to a second parchment-lined baking sheet, spacing them about 2 inches apart. Bake one sheet at a time in the preheated oven for 13 to 14 minutes. The tops should look set but still soft.

• Actionable Tip: Keep the remaining unbaked cookies in the freezer until you are ready to put them in the oven.

Step 9: Cool

Let the baked cookies cool on the baking sheet for 2 to 3 minutes to set slightly. Then, transfer them to a wire cooling rack to cool completely before decorating.

Nutritional Information

Nutritional information is an estimate per cookie (assuming approx. 24 cookies).

• Calories: Approx. 120-140 kcal
• Protein: 2 g
• Carbohydrates: 18 g
• Fat: 7 g
• Saturated Fat: 4 g
• Sugar: 9 g

Healthier Alternatives

While these are a treat, you can make minor adjustments:

• Whole Wheat Pastry Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for a bit of fiber without compromising the tender texture too much.
• Reduced Sugar: You can reduce the granulated sugar by ¼ cup, though the texture may be slightly less tender.
• Dark Chocolate: Use a high-percentage dark chocolate (70%+) instead of semi-sweet for antioxidants and less sugar.

Serving Suggestions

These cookies are delicious plain but serve as a perfect canvas for creativity!

• Decorate: Frost with royal icing, buttercream, or a simple chocolate ganache glaze once cooled.
• Sandwich Cookies: Fill two cookies with peppermint cream, peanut butter frosting, or raspberry jam for a deluxe treat.
• Ice Cream Sandwiches: Sandwich a scoop of vanilla or strawberry ice cream between two cookies.
• Dipping: Serve alongside a hot coffee or a cold glass of milk for dipping.

Common Mistakes to Avoid

For the best texture, avoid these common pitfalls:

• Overbaking: This leads to dry, hard cookies. Solution: Remove them when they look set but still soft in the center; they will firm up as they cool.
• Overmixing the Dough: Causes tough cookies. Solution: Stop mixing the moment the flour disappears.
• Skipping the Freezing Step: Results in spreading and loss of shape. Solution: Don’t rush! The 15-minute freeze is crucial for thick, defined cookies.
• Warm Dough: Rolling out warm dough is messy and requires too much flour. Solution: If the dough gets too soft while rolling, pop it back in the fridge for 10 minutes.

Storing Tips

These cookies stay fresh and soft for days!

• Room Temperature: Store completely cooled (and decorated, if the icing is set) cookies in an airtight container at room temperature for up to 1 week.
• Freezing Baked Cookies: Freeze plain or decorated cookies in layers separated by wax paper in an airtight container for up to 3 months. Thaw at room temperature.
• Freezing Dough: You can freeze the cut-out raw dough shapes on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

Conclusion

These Chocolate Sugar Cookies are a chocolate lover’s dream come true. They offer the perfect balance of soft, tender texture and rich, fudge-like flavor, all wrapped up in an easy-to-make recipe. Whether you decorate them for a special occasion or enjoy them simply as they are, these cookies are sure to become a new favorite in your baking rotation.

Ready to bake a batch of chocolate perfection? Give this recipe a try and let us know what you think in the comments below! Did you frost them or eat them plain? We love hearing your feedback. Don’t forget to rate the recipe and subscribe for more delicious dessert ideas!

FAQs

Q1: Can I use cocoa powder instead of melted chocolate?

This specific recipe relies on the fat and structure from the melted chocolate for its unique fudgy texture. Substituting cocoa powder would require altering the butter and flour ratios significantly. It’s best to stick to melted chocolate here.

Q2: Can I roll the dough thicker or thinner?

Yes! For a crispier cookie, roll to ¼ inch and reduce baking time by 1-2 minutes. For an extra thick, soft cookie, roll to ½ inch and add 1-2 minutes to the baking time.

Q3: Do I have to use cornstarch?

The cornstarch helps tenderize the gluten, ensuring a soft cookie. If you don’t have it, you can omit it, but the cookies might be slightly less tender.

Q4: Can I use chocolate chips instead of baking chocolate?

Yes, you can use high-quality semi-sweet chocolate chips. However, baking chocolate bars often melt smoother and contain fewer stabilizers, yielding a slightly better texture in the dough.

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