• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    You Are Here: Home → Desserts → Cookies

    Chocolate Sugar Cookies

    December 2, 2021 | Updated December 28, 2021 by Ryan 1 Comment

    4115 shares
    Jump to Recipe Print Recipe
    overhead shot of chocolate sugar cookies decorated with icing and sprinkles
    chocolate sugar cookies stacked on top of each other
    chocolate sugar cookies in shapes of trees stacked on top of each other
    chocolate sugar cookies decorated with icing and sprinkles on white board

    This post may contain affiliate links. Please read my disclosure.

    These chocolate sugar cookies are crisp on the edges but soft in the center and pack a chocolate punch which makes it perfect for any holiday.

    chocolate sugar cookies decorated with icing and sprinkles on white board

    Everyone has had homemade sugar cookies, but have you had chocolate ones? It's so good on its own, you don't even need icing but if you want to make it look pretty I won't stop you!

    For those that follow my blog, you know my mom runs a cookie business - Heartsong Cookies. One of her most popular cookies is her sugar cookie, which she makes a ton of during Christmas, Valentine's Day and pretty much any holiday.

    However when I reached out to her recently I asked if she had every made chocolate sugar cookies and to my surprise she hadn't.

    I immediately decided o tackle it and create something my mom could potentially use for her business. I'm not going to lie, when the dough went into the oven, I was super nervous on how it would turn out.

    I took my mom's regular sugar cookie recipe and changed a few things including adding a little more sugar and substituting cocoa powder in place of a percentage of the flour. Needless to say, when I took a bite, I knew I had a winner.

    These chocolate sugar cookies are definitely chocolate forward, which I love. As I mentioned above as well, you really don't even need icing for these but it doesn't hurt to add them.

    So if you're looking for tasty but easy chocolate sugar cookies for the holidays, I would give these a try. I might be biased, but they really are the best sugar cookies. Oh and since making these, they now appear on Heartsong Cookies.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Christmas Cookie Recipes
    • Chocolate Sugar Cookies
    chocolate sugar cookies in shapes of trees stacked on top of each other

    Ingredient Notes

    • Unsalted butter - I use more butter than usual so the cookies just melt in your mouth when you bite into them.
    • Sugar - traditional sugar cookies use granulated sugar for the the sweetness and mouthfeel. Powdered sugar is used for the icing.
    • All-purpose flour - has the right amount of gluten to give the cookies a good structure.
    • Cocoa powder - the Dutch cocoa powder gives a rich chocolate flavor.
    • Meringue powder - important in royal icing as it helps stabilize and harden the icing quickly.

    Ingredient Swaps

    Like any recipe, you can mix up what you use. Some variations include:

    • While I use granulated sugar, light brown sugar can be used instead. They will spread more however.
    • Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
    • I mentioned above that I use Dutch cocoa powder, but natural cocoa powder works if you a less chocolatey flavor.
    • If you don't want to use meringue powder, you can make royal icing with egg whites.

    Step-by-Step Photos

    process shots of beating butter and sugar before sifting flour and cocoa powder

    Beat together the butter and sugar until light and fluffy before adding in the egg yolks and extract. In another bowl, sift together the flour, cocoa powder and salt.

    process shots of mixing dry ingredients with wet ingredients and rolling out dough and cutting shape out

    With mixer on low speed, add the dry mixture to the wet mixture and mix until just combined. Divide the dough into two equal parts. Add some powdered sugar to the rolling pin and parchment paper. Roll to ¼" thickness and place in fridge for an hour.

    process shots of placing cut sugar cookies on baking sheet and baking

    Once ready use cookie cutter to cut to desired shapes and place on parchment-lined baking sheet. Bake at 350°F for 10-12 minutes. Let cool for 5 minutes before transferring to cooling rack.

    process shots of making royal icing and piping on cookies

    Now make the royal icing by whisking together all of the ingredients on high speed for 5 minutes or until you reached desired consistency. If too thin, add more powdered sugar and if too thick, add more water. Decorate the chocolate sugar cookies.

    FAQs

    What is the Best Thickness for Sugar Cookies?

    ¼ inch is best. That way they are durable enough to handle and decorate but delicate enough where they are slightly crunchy on the outside but soft in the middle.

    How Do I Know the Cookies are ¼ Inch Thick?

    So I use a rolling pin that tells me the thickness that I'm rolling out. While you can use a ruler, if you bake at all, I wouldn't use anything else.

    Can I Use a Different Icing?

    Yes. I've actually also made a peppermint royal icing. It's the same ingredients but replacing the vanilla extract with peppermint extract. Just keep in mind, it is much stronger so only put in about ¼ teaspoon peppermint extract.

    You could also use a simple icing that works great as well.

    How Do You Keep the Cookies from Spreading?

    Two important factors are making sure your dough is chilled and using parchment paper. If you handled your dough for too long while cutting out shapes, just place the baking sheet in the fridge for 15 minutes to firm back up.

    How Do I Know When the Cookies are Done?

    You know cookies are done when the edges are firm, but the middle is slightly soft.

    Can I Freeze the Cookies?

    Plain or decorated cookies freeze well up to 3 months. You want to wait for the icing to set completely before layering between sheets of parchment paper in an air-tight container.

    When you are ready to eat, thaw the cookies in the fridge or at room temperature

    You can also freeze the sugar cookie dough for up to 3 months before rolling out. Just prepare the dough through step 2 and shape into two discs. Wrap in plastic wrap and place in the fridge. When you are ready to prepare, thaw at room temperature for 1 hour before rolling out and following the remaining steps.

    Pro Tips/Recipe Notes

    • Use dark cocoa powder to give a more intense chocolate flavor.
    • All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
    • Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
    • Roll out chocolate sugar cookie dough first before placing in fridge for 1 hour so it is easier to get to ¼" thickness.
    overhead shot of chocolate sugar cookies decorated with icing and sprinkles

    Other Christmas Cookie Recipes

    • hazelnut cookies stacked on top of each other
      Hazelnut Cookies
    • peanut butter cup cookies on white board with milk in background
      Peanut Butter Cup Cookies
    • overhead shot of gingerbread men on white board
      Gingerbread Men Cookies
    • chocolate peppermint blossoms stacked on plate
      Chocolate Peppermint Blossoms

    If you’ve tried this chocolate sugar cookies recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    chocolate sugar cookies decorated with icing and sprinkles on white board
    Print Recipe
    5 from 2 votes

    Chocolate Sugar Cookies

    These easy sugar cookies are crisp on the edges but soft in the center and pack a chocolate punch which makes it perfect for any holiday.
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Chilling Time1 hour hr
    Total Time1 hour hr 30 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 20 medium cookies
    Calories: 215kcal
    Author: Ryan Beck

    Ingredients

    Cookies

    • 2 sticks (1 cup) unsalted butter, at room temperature
    • 1 cup granulated sugar
    • 2 egg yolks, at room temperature
    • 1 teaspoon vanilla extract
    • 1 ½ cups all-purpose flour
    • ¾ cup unsweetened natural dark cocoa powder
    • ¼ teaspoon salt

    Royal Icing

    • 2 cups sifted powdered sugar
    • 1 ½ tablespoon meringue powder
    • 3-4 tablespoon room temperature water
    • 1 teaspoon vanilla extract

    Instructions

    Cookies

    • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 4-5 minutes or until light and fluffy. Beat in egg yolks and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed.
    • Sift the flour and cocoa powder together in a medium bowl and whisk in salt. On low speed, slowly add flour mixture to butter mixture. Do not over mix but make sure all the flour is incorporated. 
    • Divide the dough into 2 equal parts. Add some powdered sugar to rolling pin and parchment paper. Roll each portion out onto a piece of parchment to ¼″ thickness. Chill in fridge for 1 hour.
    • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove dough from fridge and use a cookie cutter to cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
    • Bake for 10-12 minutes, rotating pan halfway through. You will know the cookies are done when the edges are firm but the middle is still a little soft. Allow to cool for 5 minutes on pan and then transfer to wire rack to cool completely.
    • Decorate the cookies however you'd like the with royal icing recipe below. The icing should be set in about 2 hours so you can stack them. The cookies should last about 5 days at room temperature.

    Royal Icing

    • In a large bowl using a hand-held mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 5 minutes until stiff peaks form. Always start with 3 tablespoon of water to be safe, but you'll probably need 4 for right consistency. If it's too thin, add more powdered sugar and if too thick, add more water. Once desired consistency beat in vanilla extract.

    Notes

    • Use dark cocoa powder to give a more intense chocolate flavor.
    • All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
    • Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
    • Roll out chocolate sugar cookie dough first before placing in fridge for 1 hour so it is easier to get to ¼" thickness.
    • You know cookies are done when edges are firm, but middle is slightly soft.

    Nutrition

    Serving: 1cookie | Calories: 215kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 44mg | Sodium: 51mg | Potassium: 87mg | Fiber: 2g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 0.4mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Chicken Pesto Gnocchi
    Pierogi Lasagna »
    4115 shares

    Reader Interactions

    Comments

    1. Chris says

      December 16, 2018 at 8:45 am

      5 stars
      Oh man chocolate in sugar cookies sounds delicious!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Fall Recipes

    • apple empanada cut in half and set on top of each other on parchment paper
      Apple Empanadas
    • two coupe glasses of pear martinis
      Pear Martini
    • butternut squash bread sliced
      Butternut Squash Bread
    • overhead shot of Dutch apple cake on speckled plate
      Dutch Apple Cake

    Popular Recipes

    • spoon lifting out chicken paprikash
      Chicken Paprikash
    • chocolate chip scones stacked on white plate
      Chocolate Chip Scones
    • close-up of german chicken schnitzel on white plate
      Chicken Schnitzel
    • close-up of pork tossed in sweet soy ginger garlic sauce on bed of white rice
      Mongolian Pork

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Chisel & Fork

    4115 shares