I’ve been wanting to make chocolate sugar cookies for awhile.
But not just any sugar cookies because I don’t even really like sugar cookies.
Sugar cookies are usually too crispy, crunchy, and dry. Those adjectives don’t belong with cookies.
These cookies are moist, soft, and chewy. And thick. So you can really sink your teeth into them.
And I didn’t want white-sugar sugar cookies. Way too boring.
So I made them dark in two ways. With dark cocoa powder and dark brown sugar.
If you don’t have dark cocoa powder and run into snags trying to find it like I did for over two years, order it to save time and a headache. Or use regular unsweetened natural cocoa powder. Your cookies just won’t be as dark.
I tested and wrote the recipe with dark brown sugar rather than light, and recommend it. If all you have is light brown sugar, you can make dark brown sugar by stirring in about 1 or 2 teaspoons of molasses into the 3/4 cup dark brown sugar. It’s not a perfect conversion, but it’ll work.
The recipe has a very short ingredients list and the batch size is small, only making about 15 cookies.
The dough comes together in no time. Make sure to chill it before baking so your cookies bake up thick. Baking with unchilled, warm dough will result in thinner, flatter cookies.
Although they’re thick, the cookies stay soft from using cornstarch. I have written about cornstarch so many times and why I love it. It’s my secret weapon for creating super soft cookies that stay soft, but not cakey.
They’re fudgy, rich, intensely chocolaty, and not overly sweet.
I try to judge a cookie overall by the quality of the dough. These aren’t loaded up with add-ins, candy, chocolate chips or chunks, or anything else. Just boldly chocolaty dough.
They’re the cookies I recommend for bad days, PMS days, or when the chocolate monster is calling your name and nothing else will do.
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Dark Chocolate Dark Brown Sugar Cookies
- ½ cup unsalted butter, softened
- ¾ cup dark brown sugar, packed (I have not tried using light brown sugar)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened natural dark cocoa powder, I used Hershey’s Special Dark; regular cocoa powder or Dutch-processed may be substituted
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- pinch salt, optional and to taste
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the remaining ingredients and mix on low speedy until just combined, about 1 to 2 minutes.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart although they don’t spread much. I bake 8 cookies per sheet.
- Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks for the 25 Buttery and Cheesy Recipes and Kerrygold Giveaway entries
What’s your favorite chocolate cookie recipe or dark chocolate recipe?