Soft Dark Chocolate Sugar Cookies, a delicious not too sweet easy to make Sugar Cookie. Perfect for dunking in milk or served with a cup of tea. A definite Christmas Cookie must for your Cookie Tray.
It’s always fun to make cookies for the holidays, from our favorite Cut Out Cookie to a very popular Shortbread and of course I can’t forget my favorite Coconut Jam Squares. But sometimes a simple and easy cookie recipe is just what we need. And these are just that!
- Flour – all purpose – I like to use one with at least 11% protein that way the cookies don’t spread too much.
- Baking soda
- Chocolate -semi sweet dark chocolate
- Butter – if you use unsalted butter then add a bit more salt
- Sugar – Icing/Powdered/Confectioners sugar
- Egg – large room temperature
What type of sugar should be used in making dark chocolate sugar cookies?
While normally granulated sugar is used in most cookies, powdered sugar is used and recommended in this recipe. Powdered sugar helps with absorbing some of the moisture in the soft dough. It helps in creating a nice soft cookie.
How to make Chocolate Sugar Cookies
In a medium bowl whisk together the flour, baking soda and salt. Set aside.
In a medium bowl melt the chocolate and butter either in the microwave or bain-marie heat until butter has melted then whisk together until smooth. Set aside.
Stir the powdered sugar into the melted chocolate with a whisk or spatula, combine until smooth, add the egg and vanilla, stir well to combine.
Add the flour mixture, stir to form a soft dough. Cover the bowl in plastic wrap and refrigerate for approximately 30-60 minutes.
Pre heat oven to 375F/ 190C. Line 1-2 cookie sheets with parchment paper.
Roll pieces of dough into 1 1/2 inches balls, place on parchment paper lined baking sheets, chill while the oven in pre-heating to 375F.
Bake for approximately 8-10 minutes. Dust with powdered sugar before serving if desired.
What is bain-marie?
It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated.
If you are melting chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil and stir the chocolate until completely melted and smooth.
Tips for making the best chocolate sugar cookies
If your cookies come out extra fluffy and still round from the original ball shape, you can gently flatten the cookies, if you like, right after they come out of the oven with the bottom of a glass.
If you accidentally leave the chocolate dough balls in the refrigerator too long, just leave them out at room temperature for a few minutes or until they soften up a little more before baking. If you bake them directly from the refrigerator and they are too cold, they may take a little longer to bake.
Should sugar cookies be soft or crispy?
These sugar cookies should be nice and soft. Don’t over mix when adding the dry ingredients to prevent the cookies from getting hard.
Should I bake cookies on parchment paper?
Parchment paper is great to use because it prevents sticking and also helps the cookies bake evenly. Silicone baking mats are also great to use for baking cookies. They allow the cookies to bake perfectly and prevent them from getting too dark on the bottom.
How to store the sugar cookies
Store the baked cookies in an airtight container at room temperature. They will last up to 3-4 days at room temperature. Refrigerating sugar cookies will dry them out and make them hard.
How to freeze the cookies
You can either freeze the cookie dough, wrap it well in plastic wrap then place in a freezer safe container or bag. The dough will last up to 3 months. To make it even easier you can freeze the cookie dough balls.
Place the balls on a cookie and freeze until firm, then move the frozen cookie balls into a container or bag. They will keep for up to 3 months in the freezer. They can be baked from frozen, just add a couple of minutes longer to the baking time.
Freeze the completely cooled cookies in a freezer safe container. They will keep for up to 3-6 months in the freezer.
So if are planning on doing some baking this week don’t forget to add this Chocolate Sugar Cookie recipe to your baking line up. Enjoy!
More Chocolate Cookies
- Chocolate Crinkle Cookies
- Chocolate Shortbread Cookies
- Easy Fudgie Brownie Cookies
- Chocolate Whipped Shortbread Cookies
Soft Dark Chocolate Sugar Cookies
- 2 cups all purpose flour (at least 11% protein)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 squares semi sweet (or unsweetened if you prefer) dark chocolate (3 ounces)*
- 1 cup butter
- 1 cup powdered/icing sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
*I like to use a good quality dark chocolate (with about 52% cocoa) chocolate bar.
- In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- In a medium bowl melt the chocolate and butter either in the microwave or place chocolate and butter in a medium bowl and place over a small pot of boiling water make sure water does not touch bowl with chocolate, heat until butter has melted then whisk together until smooth. Set aside.
- Stir the powdered sugar into the melted chocolate with a whisk or spatula, combine until smooth, add the room temperature egg and vanilla, stir well to combine, add the flour mixture, stir to form a soft dough. Cover the bowl in plastic wrap and refrigerate for approximately 30-60 minutes.
- Pre heat oven to 375F/ 190C. Line 1-2 cookie sheets with parchment paper.
- Roll pieces of dough into 1 inch balls*, place on cookie sheets and bake for approximately 8-10 minutes. Dust with Icing/powdered sugar if desired. Enjoy!
*At this point you can refrigerate the dough balls for about 15-20 minutes while the oven is pre-heating.
Updated from December 9, 2016.
I’m fairly certain I didn’t let the chocolate cool enough before adding the dry ingredients so I let it chill much longer. The dough was still pretty soft when rolling them into balls so I let them chill another 15 minutes after rolling them. They baked up perfectly! High, sturdy and cakey. Wonderful, easy, yummy cookies. These are def being added to my Christmas cookie platter. I will be trying more of your cookie recipes as well. Thanks so much!
Hi Joanna, thanks so much so glad you enjoyed them. And chilling them longer actually improves the flavour. Merry Christmas.
Delicious! I bet these would be great as Mexican Hot Chocolate cookies too by adding cinnamon & a pinch of cayenne.
Hi Michelle, thanks I’m sure you could do that too. Have a great weekend.
Leona Ronco says
I just made these & they’re terrific!! 5 stars!
Hi Leona, thanks so glad you like them.
Cathy Holmes says
These cookies are delicious, and so easy to bake. The flavor is rich and choclatey.
For sure these cookies will go on my list of Christmas favorites.
Hi Cathy, thanks so glad you enjoyed them. 🙂
so easy and so yummy!!!
Hi Janet, thanks I agree.
Maria @ kitchenathoskins says
YUM! I’m the soft cookie kinda gal and dark chocolate, yes please!
Hi Maria, then I think you will like these. 🙂
Nikki from Tikkido says
Oooh, a chocolate sugar cookie? How have I never thought of this? I can’t wait to try it!
Hi Nikki, thanks hope you enjoy them.
I didn’t like the cookies going in, and they really don’t taste very good. Super grainy, very greasy, and no chocolate flavour comes through at all. Pretty big disappointment.
Hi Lydia, well I am really sorry you didn’t enjoy them, but I cannot agree that they are greasy, grainy or no chocolate flavour. I have made these 3x in the past 2 weeks and I never had that problem (video). Also a few readers have enjoyed them also. Maybe you added too much butter or not enough flour. thanks
Pat Merkovich says
This recipe sounds really good…I would love to make it. However, how many ounces are in 3 squares of unsweetened chocolate?
Dear Rosemary, you are great ! As I scrolled down to write some words, I have recognized your creations because I have seen the photos on Pinterest so that is how I realized I am at the right place. Thank you for sharing and have a pleasant week. Ciao !
Hi thanks so much, glad you enjoy the recipes. 🙂
I haven’t made these in awhile and seeing them now, maybe I will, Thanks for the reminder Rosemary xo
Hi Janet, thanks to you! They really are good! And yes you should. xoxo