What’s to Love About These Chocolate Sugar Cookies?

• Decadent chocolate flavor. The rich cocoa powder is the star, creating an intense chocolate flavor that satisfies any chocolate craving.
• Perfect for any occasion. These cookies are a blank canvas for creativity. Decorate them with your favorite frosting and sprinkles to match any theme or season.
• Ideal texture. These cookies have a slightly crisp exterior with a soft and chewy interior.

• All-purpose flour: Provides structure and stability to the cookie dough. Measure your flour accurately by spooning it into the measuring cup and leveling it off. Avoid scooping directly from the flour bag, which can result in a packed cup and dry cookies.
• Unsweetened cocoa powder: Creates a deep chocolate flavor. For an extra smooth texture, sift the cocoa powder before adding it to eliminate any lumps.
• Baking powder: Acts as a leavening agent, helping the cookies rise and become light and tender. Before you start, check to ensure your baking powder is fresh. To test, mix a small amount with hot water – it should produce bubbles.
• Salt: Enhances the overall flavor by balancing the sweetness and intensifying the chocolate notes. Use fine-grain salt to ensure even distribution throughout the dough.
• Unsalted butter: Allow the butter to come to room temperature for easier creaming. Use high-quality butter for the best flavor.
• Sugar: Cream the butter and sugar together thoroughly to incorporate air into the dough, creating a lighter texture.
• Eggs: Provide structure, moisture, and help bind the ingredients together.
• Vanilla extract: Enhances the overall flavor profile with its warm, sweet, and aromatic notes. Use pure vanilla extract for the best flavor. Consider experimenting with homemade vanilla extract!

See the recipe card for full information on ingredients and quantities.

• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother cookie dough.
• Chill the Dough: Refrigerate the cookie dough for at least 2 hours. Chilled dough is easier to handle and reduces spreading during baking, so the cookies keep their shape.
• Roll the Dough Evenly: Ensure every batch is rolled to the same thickness.
• Adjust Baking Time Based on Size: Adjust the baking time based on the size of the cookies you are making.
• Underbake Slightly: Underbake the cookies and let them sit on the hot baking sheet before transferring them to a rack to cool completely.

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies (without frosting) and thaw them as needed.

You can freeze both the cookie dough and the baked, undecorated cookies for up to three months! This is perfect for holidays or for a handy stash for cravings.

Freezing Cookie Dough

This cookie dough freezes well, just like slice-and-bake cookies.

1. Shape into discs. After preparing the cookie dough, shape it into a flat disc for quicker and more even thawing.
2. Wrap tightly. Wrap the cookie dough disc tightly in plastic wrap to prevent freezer burn.
3. Place in a freezer bag. Place the wrapped dough in a zip-top freezer bag.
4. Freeze for up to 3 months.
5. Thaw overnight. When ready to bake, transfer the wrapped dough to the refrigerator and let it thaw overnight. Once thawed, proceed with cookie-cutting and baking.

Freezing Baked Cookies

Freezing baked cookies without frosting and decorations is recommended.

1. Cool completely. Allow the baked cookies to cool completely at room temperature.
2. Arrange in a single layer. Place the cookies in a single layer on a baking sheet, ensuring they aren’t touching.
3. Freeze until solid. Place the tray in the freezer for a few hours until the cookies are frozen solid. This prevents them from sticking together.
4. Transfer to freezer bag. Once the cookies are frozen, transfer them to a freezer-safe bag or airtight container, adding parchment paper between layers to prevent sticking.
5. Thaw. To enjoy, remove the desired number of cookies and let them thaw at room temperature. You can also warm them briefly in a preheated oven.

Natural Cocoa Powder vs. Dutch-Process Cocoa Powder: What’s the Difference?

Natural cocoa powder is acidic with a slightly fruity and robust chocolate flavor. If the recipe calls for baking soda, natural cocoa powder is the preferred choice because it reacts with baking soda to create carbon dioxide, providing leavening and a lighter texture.

Dutch-processed cocoa powder is treated with an alkali to neutralize its acidity, resulting in a milder, smoother flavor. It works best when your recipe involves baking powder.

While you can sometimes swap one for the other, it may impact the taste and texture of your baked goods. In this recipe, stick with natural cocoa powder for the best results.

If your dough is sticky, it may be too warm. Put it back into the refrigerator for a while before rolling.

Cookies should be set at the edges but still soft in the middle. They continue to firm up as they cool on the baking sheet.

If the dough becomes too warm during rolling, cookies may lose their shape. Work on a cool surface, and return the dough to the refrigerator if needed.

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