Get the Recipe Soft Chocolate Sugar Cookies
These super soft chocolate sugar cookies have the best of both worlds: a soft and light sugar cookie texture with a rich chocolate flavor. They are easy to make - with no rolling or cutting required. Enjoy them as they are, or top them with chocolate buttercream frosting for an extra special treat!
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup (200 g) granulated sugar, additional for pressing
- ½ cup (55 g) powdered sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (44 g) cocoa powder
- 1/2 teaspoon espresso powder, optional
Chocolate Buttercream Frosting (optional)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 Tablespoons whole milk or half-and-half
- Pinch fine salt
Instructions
- In the bowl of a stand mixer with a paddle attachment, cream together butter, granulated sugar, and powdered sugar. Beat until light and fluffy; the mixture should completely come together like a paste. Add oil, egg, and vanilla extract, continuing to mix until completely combined.
- In a separate mixing bowl, combine flour, cream of tartar, baking soda, cocoa powder, salt, and espresso powder, if using. Add the dry ingredients into wet ingredients until just combined, scraping the sides and bottom as needed.
- Chill the dough in the fridge for at least 30 minutes, up to 24 hours.
- Preheat the oven to 350°F and pour a small amount of granulated sugar into a small bowl. Line a baking sheet with parchment paper. Use a cookie scoop, approximately 1.5 tablespoons, and drop scoops of cookie dough about 2 inches apart.
- Dip a flat-bottomed glass in water, then in the sugar (the water is just so the sugar sticks the first time). Gently press the cookie dollops down about halfway, until they're about 1/2 inch thick, redipping the glass in sugar in between each cookie as needed.
- Bake the cookies for 8-10 minutes until the edges are set (see notes about baking sheet color). Let them cool on the pan for 2-3 minutes until sturdy enough to transfer to a cooling rack. Let cool completely if frosting. Store cookies in an airtight container at room temperature for up to 4 days.
- Frosting: In the bowl of a stand mixer, cream room temperature butter until smooth. Add cocoa powder, vanilla extract, and milk to combine. Add a pinch of salt, and powdered sugar in 1/2 cup increments, beating between each addition until smooth. Continue working until light and fluffy, approximately 2-3 minutes on medium speed.
Notes
- A light (aluminum) sheet pan will require more cooking time than a darker-colored sheet pan. If using a darker-colored baking sheet, you will likely want to only bake the cookies for 8 minutes - no longer.
Serving: 1cookie, Calories: 112kcal, Carbohydrates: 18g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 72mg, Potassium: 50mg, Fiber: 1g, Sugar: 10g, Vitamin A: 123IU, Calcium: 6mg, Iron: 1mg
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