Description
These Drop-Style Chocolate Sugar Cookies are a rich, fudgy treat perfect for any occasion. Made with a blend of all-purpose flour, unsweetened cocoa powder, and semi-sweet chocolate chips, these cookies boast a soft center with slightly crisp edges. Easy to prepare and bake, they are a delicious dessert loved by chocolate aficionados.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 tsp vanilla extract
- 2 large eggs
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes light, fluffy, and smooth to create the base of the cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, followed by the vanilla extract. This ensures a homogenous and rich dough.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, blending gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the dough for melty chocolate bursts in every bite.
- Portion Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft, yielding chewy and tender cookies.
- Cool and Serve: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- For softer cookies, do not overbake; remove them when edges are set but centers are still soft.
- Butter should be at room temperature for optimal creaming with sugars.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on preference.
- If desired, chill the dough for 30 minutes before baking to reduce spreading and intensify flavors.
- Store cookies in an airtight container to maintain freshness up to one week.
