Description
These rich and indulgent Chocolate Sugar Cookies combine the deep flavors of cocoa and molasses with a delightful sugary crunch. Perfectly soft and chewy with cracked tops and an optional chocolate coating, these cookies are a chocolaty treat for any occasion. Easy to make with simple pantry ingredients and ideal for sharing or gifting.
Ingredients
Scale
Cookie Dough
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 cup (45 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (66 g) granulated sugar, for rolling the dough
Chocolate Coating (Optional)
- 1 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut or vegetable oil
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and set aside to prevent sticking and facilitate even baking.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat together the unsalted butter, dark brown sugar, and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Scrape down the bowl sides to ensure even mixing.
- Add egg and flavorings: Mix in the egg and vanilla extract until fully combined. Then add the molasses and mix on low speed until incorporated, scraping down the bowl sides once more to ensure uniformity.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt until evenly blended.
- Mix dry ingredients into wet: Gradually add the dry mixture to the butter and sugar mixture in three additions, mixing just until combined after each. To prevent cocoa powder from flying out, cover your mixer with a kitchen towel while mixing. Use a spatula to scrape down sides and bottom of the bowl to avoid any streaks.
- Shape and sugar the dough balls: Using a large cookie scoop, portion dough into 1.8 to 2.0 ounce balls. Roll each dough ball gently between your hands and then coat thoroughly by rolling in the remaining 1/3 cup granulated sugar. Place balls 2 to 3 inches apart on prepared baking sheets. Lightly press the tops with your hand or the flat bottom of a measuring cup to slightly flatten.
- Bake the cookies: Bake on the center oven rack for 10 to 11 minutes. Cookies are done when the edges are set and the tops show characteristic cracks. Remove from oven and cool on the baking sheets for 10 minutes; cookies will deflate slightly as they cool.
- Melt chocolate coating: In a medium heat-safe bowl, combine chocolate chips and coconut or vegetable oil. Microwave in 30-second intervals, stirring between, until chocolate is smooth and fully melted.
- Dip cookies in chocolate: Once cookies have cooled completely to room temperature, dip half of each cookie into the melted chocolate. Allow excess chocolate to drip back into the bowl, then place cookies on a wire rack. Optionally, top with sprinkles or chopped nuts. Let chocolate set at room temperature for about 1 hour before serving.
Notes
- Store cookies tightly covered at room temperature for up to 4 days to preserve freshness.
- Cookies may be frozen: wrap cooled cookies tightly in plastic wrap, then seal in a freezer bag. Freeze for up to 3 months. To serve, defrost at room temperature or warm in a 300°F oven for 5 to 8 minutes.
- For best texture, do not over-flatten the dough before baking.
- If opting for chocolate coating, ensure cookies are fully cooled before dipping to avoid melting chocolate prematurely.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
