Print

Chocolate Sugar Cookie Recipe

Chocolate Sugar Cookie Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, chocolatey, and perfect for cutting into fun shapes, this classic Chocolate Sugar Cookie Recipe is a delightful treat for any occasion.

Ingredients

Scale
  • 2 cups unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 2 large eggs
  • 3 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 1/2 cups cocoa powder
  • 1 tsp salt

Instructions

  1. Place the room temperature unsalted butter and granulated sugar into the bowl of an electric mixer.
  2. Cream the butter and sugar together on low to medium speed using a paddle attachment.
  3. Mix until thoroughly incorporated, about one minute.
  4. Scrape down the sides of the bowl with a plastic spatula.
  5. Mix again for a few seconds more until just combined.
  6. Add eggs slowly to the mixture.
  7. Mix until incorporated.
  8. Scrape down the bowl with your spatula at least once.
  9. Mix again until combined.
  10. Add liquid vanilla extract to the mixture.
  11. Stir briefly until just incorporated.
  12. Sift all-purpose flour, cocoa powder, and salt together in a separate bowl.
  13. Add all of the sifted flour mixture to the wet ingredients in the mixer bowl.
  14. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer to prevent flour from escaping.
  15. Mix on low speed for 30 seconds.
  16. Remove the tea towels.
  17. Observe the dough mixing; it is ready when it clumps around the paddle attachment.
  18. Do not overmix the dough at this stage.
  19. Divide the dough in half.
  20. Place one half of the dough between two large pieces of parchment paper.
  21. Roll the dough out to your desired thickness (about 1/4 inch).
  22. Place the rolled dough (still between parchment) onto a baking sheet.
  23. Repeat with the second half of the dough.
  24. Place the baking sheets with the rolled dough into the fridge for a minimum of 1 hour to chill.
  25. Preheat your oven to 350°F (176°C).
  26. Line another baking sheet with parchment paper.
  27. Remove chilled dough from the fridge.
  28. If needed, roll out the dough further to an even thickness.
  29. Use cookie cutters to cut out desired cookie shapes from the dough.
  30. Carefully place the cut cookie shapes onto the parchment paper-lined baking sheet.
  31. Gather any dough scraps.
  32. Re-roll the scraps gently between parchment paper.
  33. Cut out more cookie shapes from the re-rolled scraps.
  34. Place the baking sheet with the cut cookie dough shapes back into the fridge.
  35. Chill for an additional 10 minutes to 1 hour.
  36. Bake cookies in the preheated oven for 8-12 minutes.
  37. Baking time will vary depending on the size and thickness of your cookies.
  38. Cookies are done when the center no longer looks wet.
  39. Remove cookies from the oven.
  40. Allow cookies to cool completely to room temperature on the baking sheet or a wire rack.
  41. Decorate the cooled cookies as desired.

Notes

Always use room temperature butter for the best dough consistency.
Do not overmix the dough after adding flour to keep cookies tender.
Chilling the dough thoroughly is crucial for preventing spread and maintaining cookie shapes.
Bake cookies until the center no longer looks wet; they will firm up as they cool.

Find it online: https://theflakytruth.com/chocolate-sugar-cookie-recipe/