Chocolate Sugar Cookies with Chocolate Coating Recipe

If you’re a fan of all things chocolate and love a little indulgence with your sweets, then you’re going to adore this Chocolate Sugar Cookies with Chocolate Coating Recipe. It’s like the perfect duo of chewy cocoa goodness rolled in sugar and then dipped in rich chocolate—pure bliss in cookie form. I absolutely love how these cookies turn out soft in the center with just the right amount of sweetness, and the chocolate coating? That extra touch that makes them irresistible. Stick around, because I’m going to share every little tip to help you nail it at home.

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Ingredients You’ll Need

For these Chocolate Sugar Cookies with Chocolate Coating Recipe, each ingredient has a role to play—from creating the perfect texture to giving you that deep chocolate flavor. And trust me, using quality cocoa and chocolate chips really makes a difference in the richness.

• Unsalted Butter: Room temperature butter helps achieve that tender crumb and silky dough.
• Dark Brown Sugar: Adds moisture and a subtle molasses flavor that pairs beautifully with cocoa.
• Granulated Sugar: Both in the dough and for rolling – adding crunch and sweetness on the outside.
• Egg: Acts as a binder and adds moisture, so cookies stay soft inside.
• Vanilla Extract: Enhances all the chocolatey flavors without overpowering.
• Molasses: Just a spoonful amps up the depth and chewiness—don’t skip it!
• All-Purpose Flour: The foundation for structure; spooned and leveled for accuracy.
• Unsweetened Cocoa Powder: Sifted for smooth dough and intense chocolate flavor (Hershey’s Special Dark is my fave).
• Baking Soda: Adds just enough lift for a perfect cookie rise.
• Salt: Balances the sweetness and highlights the chocolate.
• Chocolate Chips: For melting into the coating—go for high-quality for that glossy finish.
• Coconut or Vegetable Oil: Helps keep the chocolate coating shiny and smooth when melted.

Variations

I love how this Chocolate Sugar Cookies with Chocolate Coating Recipe is so forgiving and flexible. Over time, I’ve played around with a few tweaks that really bring out different vibes, so don’t hesitate to personalize it to your liking.

• Nutty Twist: Add finely chopped walnuts or pecans inside the dough or sprinkle them on the dipped chocolate for a crunchy contrast.
• Spiced Chocolate: Stir in a pinch of cinnamon or cayenne pepper—this adds a subtle warmth that keeps people guessing.
• White Chocolate Coating: For a change, dip the cookies in melted white chocolate instead of dark; it’s especially delightful with darker dough.
• Dairy-Free Version: Swap butter for vegan margarine and use dairy-free chocolate chips to make these friendly for dairy sensitivities.

How to Make Chocolate Sugar Cookies with Chocolate Coating Recipe

Step 1: Cream the Butter and Sugars to Perfection

Start by preheating your oven to 325°F and lining baking sheets with parchment paper. Take your room temperature unsalted butter and both sugars—dark brown and granulated—and beat them together until the mixture turns light and fluffy, usually 2 to 3 minutes. This step is key for a tender cookie, so don’t rush it. Scrape down the bowl sides to make sure everything blends evenly.

Step 2: Mix in the Egg, Vanilla, and Molasses

Next up, add the egg and vanilla extract and mix until smooth. The magic ingredient—molasses—comes in now. It adds chew and a rich note that balances the cocoa beautifully. Mix on low speed to combine, scraping the bowl again to keep everything homogeneous.

Step 3: Combine Your Dry Ingredients Carefully

In a separate bowl, whisk together all-purpose flour, sifted unsweetened cocoa powder, baking soda, and salt. When you add these to the wet ingredients, do it in thirds. Here’s a little trick I discovered: cover your mixer with a kitchen towel to stop the cocoa powder from flying everywhere. Use a spatula to scrape down the edges so no pesky streaks of flour or cocoa remain.

Step 4: Shape and Sugar-Coat Your Cookies

Using a large cookie scoop (about 1.8 to 2 ounces), portion the dough into balls. Roll each ball between your hands, then roll it generously in the reserved granulated sugar. This step gives that beautiful crackly sugar crust on the finished cookie. Arrange them spaced 2 to 3 inches apart on your parchment-lined sheets, and gently press down just once—don’t flatten them too much, a light press is perfect. Sprinkle a bit more sugar on top for that sparkle.

Step 5: Bake and Cool Thoughtfully

Pop the trays into the oven’s center rack and bake for 10 to 11 minutes. You’re looking for set edges and pretty cracked tops—the smell will tell you it’s right on time. Remove the cookies and let them rest on the sheets for 10 minutes; they’ll soften and deflate a bit as they cool, which is exactly what you want. Patience here is crucial because the chocolate coating requires fully cooled cookies.

Step 6: Melt and Dip for Chocolate Coating

In a medium microwave-safe bowl, combine your chocolate chips with the coconut or vegetable oil—this helps the chocolate set with a glossy finish. Microwave in 30-second bursts, stirring in between, until smooth. Dip one half of each cookie into the melted chocolate, letting any excess drip off before placing them on a wire rack. Feel free to top with sprinkles, chopped nuts, or sea salt for some flair. Let them rest at room temperature for about an hour to fully set.

How to Serve Chocolate Sugar Cookies with Chocolate Coating Recipe

Garnishes

I usually keep it simple with a sprinkle of sea salt or some colorful sprinkles on the chocolate coating; the salt amps up the chocolate flavor beautifully. When I want a fancier touch, chopped toasted nuts give a delightful crunch and a rustic look.

Side Dishes

These cookies are perfect alongside a glass of cold milk (classic, right?), but they also pair wonderfully with a scoop of vanilla ice cream or a cup of rich coffee or espresso when you’re craving that chocolate-caffeine combo.

Creative Ways to Present

For birthdays or holidays, I like to arrange these cookies on a tiered cake stand drizzled with extra melted chocolate and add some fresh berries or edible flowers around for a vibrant display. They also make lovely gifts wrapped in parchment paper tied with a ribbon—so thoughtful and delicious.

Make Ahead and Storage

Storing Leftovers

Once cooled and coated, store your cookies in an airtight container at room temperature. They keep their softness and chocolate shine beautifully for up to 4 days—though honestly, I rarely have any leftovers!

Freezing

If you want to freeze, I recommend wrapping each cookie individually in plastic wrap, then placing them in a freezer bag. This recipe freezes well up to 3 months and is ideal if you want to prep ahead for celebrations.

Reheating

To enjoy frozen cookies, thaw them at room temperature. If you want a freshly baked feel, pop them in a 300°F oven for about 5 to 8 minutes—they’ll regain that soft warmth and slightly crisp edge I love.

FAQs

Final Thoughts

This Chocolate Sugar Cookies with Chocolate Coating Recipe has become one of my go-to treats when I want to impress friends or just treat myself. There’s something truly comforting about biting into a soft, chocolaty cookie with that glossy chocolate half-dip. I love sharing these with my family—they always go crazy for them—and I’m confident you’ll enjoy making and eating them just as much. So pull out your mixing bowls and get ready for some seriously rewarding baking fun!

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