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Chocolate Sugar Cookies

A delicious chocolate cookie topped with chocolate frosting and sprinkles these Chocolate Sugar Cookies are the hand-held dessert of your dreams! Super tasty, chewy and absolutely wonderful.
Prep Time20 mins
Cook Time10 mins
Chill2 hrs
Total Time2 hrs 30 mins
Course: Cookies
Cuisine: American
Keyword: Chocolate Sugar Cookie Recipe, Chocolate Sugar Cookies
Servings: 30
Calories: 192kcal
Author: Allison

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 Tbs cornstarch
  • 1/2 tsp fine sea salt
  • 3/4 cup unsalted butter melted
  • 1 1/2 cup light brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup granulated sugar for rolling

For the frosting:

  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • pinch of fine sea salt
  • 1/2 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 2-3 Tbs heavy cream
  • Chocolate sprinkles for garnish optional

Instructions

  • Place the flour, cocoa powder, baking soda, cornstarch, and salt in a medium-sized bowl and stir together until combined, set aside.
  • In a large bowl whisk together the butter with the brown sugar until smooth.
  • Add in the egg and vanilla, stir until smooth.
  • Pour the dry ingredients into the wet and stir until combined. This will take a few minutes and will seem like the mixture doesn’t want to go together but it will. The dough will be thick.
  • On a parchment paper-lined sheet tray, place 1.5 tablespoon-sized dollops of the dough close together but not touching, I like to use a 1.5 tablespoon cookie scoop for this. Cover and place in the refrigerator for at least 2 hours, or overnight to chill.
  • Preheat the oven to 350 degrees F. Line sheet trays with parchment paper, set aside. Roll the dough into round balls, the dough will be very stiff at first but will soften slightly. Roll the dough in the granulated sugar and place them on the lined sheet trays 2 inches apart.
  • With the bottom of a flat object, I like to use a small drinking glass, press down the cookies to form a disc.
  • Bake for 8-10 minutes, until they are slightly puffed and no longer look raw. Let the cookies cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
  • While the cookies cool, make the frosting by placing the powdered sugar, cocoa powder, and salt in a medium-sized bowl and stirring it together until combined.
  • Add the butter to the body of a stand mixer with the paddle attachment or into a large bowl with an electric hand mixer, whip the butter until smooth.
  • Add the powdered sugar mixture a little at a time until fully combined, the mixture will be thick.
  • Add the vanilla and 2 tablespoons of the heavy cream, stir to combine then whip on medium-high speed until light and fluffy, for 3 minutes. If the frosting looks a little thick, add the additional 1 tablespoon of heavy cream and whip for 1 additional minute.
  • When the cookies are cool, frost with the frosting, about 1-2 teaspoons per cookie. Immediately decorate with sprinkles if using, serve immediately.

Notes

  1. If you do not want to make your own frosting, you can certainly use canned.
  2. If you don’t want to frost these cookies, I suggest skipping the step of flattening the cookies into discs and leave them in round cookie dough balls and baking just like that, same timing. However, the cookies will puff up and be thick, soft, and chewy.
  3. Sprinkles are optional but highly recommended and fun!
  4. DO NOT skip the chilling time on these, it is required to get the texture that we are wanting.
  5. You can easily double these cookies to serve more people, freeze for later or give as gifts.

Nutrition

Calories: 192kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 62mg | Fiber: 1g | Sugar: 21g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg