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If you're looking for the perfect chocolate cookie that's soft, chewy, and packed with rich cocoa flavor, these Chocolate Sugar Cookies are about to become your new favorite. They have all the delicious texture of a classic sugar cookie but with a deep chocolate taste that makes them irresistible. Rolled in granulated sugar before baking, they develop a beautiful crackly exterior while staying wonderfully soft in the center.

Why You'll Love These Chocolate Sugar Cookies

• Soft and chewy with crisp edges
• Rich chocolate flavor thanks to cocoa powder
• No fancy ingredients required
• Easy enough for beginner bakers
• Perfect for holiday cookie exchanges or everyday treats
• Freezes beautifully for make-ahead baking

If you have missed any of the desserts for summer dessert week, click here to find them: Old Fashioned Apple Dumplings, Blueberry Cream Cheese Pinwheels, and Rustic Cherry Galette.

How to Make Chocolate Sugar Cookies

This batch of cookies is just drop cookies, but if you want a cutout cookie, check out this Chocolate Sugar Cookie Recipe. To make these amazing chocolate sugar cookies, first, let's gather all our ingredients.

We have —

• Land O'Lakes butter
• Eggs
• Salt and baking soda
• Cocoa Powder
• Flour
• Dixie Crystals Sugar
• Brown Sugar
• Adams Extract Vanilla

You are going to start by creaming together your brown sugar and butter together.

Then add in the eggs one at a time and then the vanilla. Once you get all that combined, set aside.

In another bowl, combine all your dry ingredients — flour, cocoa powder, salt, and baking soda.

Once you do that, then you are going to combine the two and mix together until it all is combined. It will be thick — that is what you want.

At this point, you can put the dough in the fridge for about an hour — or if you can't wait to taste one of these cookies like me, you can go right ahead into the next step.

Using a cookie scoop, scoop out the dough into balls. Roll in sugar to coat the outside.

For me, Dixie Crystals is the way to go! Their sugar is the best 🙂

Then, place them on a cookie sheet covered with either a Silpat or parchment paper. This ensures even baking and your cookies won't stick to the cookie sheet.

Bake in a 350 degree preheated oven for 9-10 minutes. When they come out, give them a minute to cool down before moving to a wire rack to harden just a bit.

When they are ready to eat, you will not be able to take just one! They are so fudgy tasting on the inside. They are soft and puffy and make the most amazing cookie you will ever taste.

Tips for the Best Chocolate Sugar Cookies

• Don't overmix the dough after adding the flour.
• Slightly underbake the cookies if you love an extra soft center.
• Use room-temperature butter and eggs for even mixing.
• A cookie scoop helps create evenly sized cookies that bake consistently.
• Let the cookies cool on the baking sheet before moving them—they'll continue setting as they cool.

Variations

Want to make these cookies your own? Try adding:

• Mini chocolate chips
• White chocolate chips
• Peanut butter chips
• Chopped pecans or walnuts
• Crushed peppermint candies during the holidays
• Espresso powder for an even richer chocolate flavor

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days.

To keep them extra soft, place a slice of bread in the container with the cookies.

Can You Freeze Chocolate Sugar Cookies?

Yes!

Freeze the Dough

Roll into balls (without the sugar coating) and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 3 months.

When ready to bake, thaw slightly, roll in granulated sugar, and bake as directed, adding 1–2 extra minutes if needed.

Freeze Baked Cookies

Once completely cooled, place the cookies in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months.

Frequently Asked Questions

Why use brown sugar instead of white sugar?

Brown sugar adds moisture and gives these cookies their wonderfully soft and chewy texture.

Do I have to chill the dough?

No. Chilling helps produce a thicker cookie, but the dough can be baked immediately if you're short on time.

Why roll the dough in sugar?

The sugar coating creates a delicate crisp exterior while giving the cookies their signature sparkle and slight crackle as they bake.

Can I use Dutch-process cocoa?

Natural cocoa powder works best with the baking soda in this recipe. If using Dutch-process cocoa, the texture and rise may be slightly different.

Check out these other delicious cookie recipes

• Italian Ricotta Cookies
• Joanna Gaines Chocolate Chip Cookies
• Kitchen Sink Cookies