Chocolate Sugar Cookies Recipe – Learn with Experts: These chocolate sugar cookies are delicious, quick to make, and excellent for cutouts since they don’t spread in the oven! You’ll adore my no-mess rolling out trick!
Chocolate Sugar Cookies Recipe – Learn with Experts
Ingredients
- 2 cups all-purpose flour subtract 2 tbsp, 220g
- 2 tbsp cornstarch 20g
- 3/4 tsp salt
- 3/4 cups cocoa powder Dutch processed preferred
- 1 cup sugar 200g
- 1 cups unsalted butter at room temperature
- 1 large egg
- 1 tbsp vanilla 15mL
Instructions
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Sift the flour, corn starch, cocoa and salt into a large bowl then whisk together to combine.
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Combine butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment. Mix until incorporated. Don’t over mix.
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Add egg and vanilla then mix and scrape the sides of the bowl.
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Add in flour mixture to the bowl. Mix at low speed for 30 seconds.
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The dough is ready when it sticks to the paddle mixture. Do not over mix.
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Roll out the dough between 2 pieces of parchment paper.
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Put on a baking sheet and refrigerate for 1 hour.
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Preheat oven to 350 degrees.
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Use a cookie cutter to cut out shapes.
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Bake for 8-12 minutes or until centers are set.
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Allow to cool completely.
Nutrition
- Serving: 1 cookie
- Calories: 241 kcal
- Carbohydrates: 54g
- Protein: 6g
- Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 20 mg
- Sodium: 229 mg
- Potassium: 164 mg
- Fiber: 4g
- Sugar: 25g
- Vitamin A: 30IU
- Calcium: 18mg
- Iron: 3mg
FAQS
Q1. WHAT CAN I ADD TO THEM?
I love adding roasted nuts to chocolate sugar cookies, but there are many possibilities! Top with shredded coconut, sugar, cocoa nibs, chocolate, or buttercream. Add your favorite tastes.
Q2. HOW DO YOU GET THEM TO HOLD THEIR SHAPE?
Adding a couple teaspoons of cornstarch to dry ingredients makes cookies keep their form best. Making the dough easier to handle and less spreadable will greatly reduce chill time.
Q3. ARE THEY SUPPOSED TO BE SOFT?
Some love soft, chewy chocolate sugar cookies, while others prefer sharper ones. Freshly baked cookies have a different texture than two-day-old cookies because they stiffen. Recipe yields a somewhat crunchy cookie with a softer center.
Q4. CAN I LEAVE THEM OUT OVERNIGHT?
You can definitely leave these cookies out overnight but it’s best to keep them in an airtight container or well-wrapped in plastic. Exposure to air can degrade the texture and flavor over time.
Q5. WHAT TYPE OF COCOA POWDER IS BEST FOR CHOCOLATE SUGAR COOKIES?
I enjoy high-quality Dutch-processed cocoa powder. Dutch processed cocoa powder is darker, less acidic, and fudgier, making it ideal for brownies! Valrhona is my favorite, but Callebaut, Ghirardelli, and organic and fair trade products are all fantastic! The cookies I bake with my local supermarket’s natural-Dutch processed cocoa powder turn out fantastic!