Chocolate Sugar Cookies

Chocolate Sugar Cookies

Valentine’s Day will be here soon and I want to share the recipe for these sparkly heart cookies with you. This recipe turns your favorite buttery sugar cookies into a chocolate sugar cookie, which couldn’t be more perfect for this February celebration of love.  These chocolate cut-out cookies have a rich, smooth, chocolate flavor and a tender, melt-in-your-mouth texture. Topped with a crackly sugar punch, they’re just too perfect and make a special Valentine treat for anyone needing a little reminder of just how much you love them!

Roll them out to your desired thickness. If you like them crisp and light, go for 1/8 inch. If you like a denser, fudgy texture with a little softness in the center, roll to ¼ inch.  For the decorations, the simplest thing is to top with a little coarse or colored sugar before baking them.  You can also use this recipe for royal icing and brighten them up with some color and a little more sweetness.  Lastly, you can dust them with powdered sugar once they’re cool for a beautiful white/black look.  

This is how you make chocolate sugar cookies: 

In a medium bowl, whisk together 1/4 tsp. salt, ½ cup of unsweetened cocoa powder and 1-3/4 cups of flour. In a large bowl with beaters or in a stand mixer, on high speed, cream 1-¼ cups unsalted butter with ¾ cup of sugar for 3-4 minutes, until pale and fluffy.  Beat in one egg yolk and 2 tsp. vanilla extract.  With beaters on low, gradually add the flour mixture until just combined. 

Divide dough into fourths and wrap in parchment paper or plastic wrap for 2 hours or overnight.

Preheat oven to 350 degrees and center oven rack.  Remove chilled dough from the refrigerator at least 15 minutes before rolling.  Dust a work surface with flour, as well as your rolling pin, and roll to desired thickness (1/4 – ½ inch, 3-6mm).  

Cut with cookie cutters, using an offset spatula to remove cleanly, if needed, and place onto ungreased baking sheet.  Sprinkle with coarse or colored sugar, if desired.  If using intricately-shaped cutters, chill dough on cookie sheets in refrigerator for 15 minutes before baking so they hold their shape.

Bake on center rack for 10-12 minutes.  Cool on baking pan for a few minutes, before removing warm cookies to cool fully on cooling rack.

plated heart-shaped chocolate sugar cookies

Chocolate Sugar Cookies

Smooth, dense chocolate flavor and melt-in-your-mouth texture
Prep Time35 mins
Chill Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cut-out cookies, chocolate sugar cookies
Servings: 36

Ingredients

  • 1 3/4 cups all-purpose flour, plus more for rolling out
  • 1/4 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1 1/4 cups unsalted butter
  • 2 tsp vanilla extract
  • 1 egg yolk
  • coarse or colored sugar, for sprinkling

Instructions

  • In a medium bowl, whisk together 1/4 tsp. salt, ½ cup of unsweetened cocoa powder and 1-3/4 cups of flour. In a large bowl with beaters or in a stand mixer, on high speed, cream 1-¼ cups unsalted butter with ¾ cup of sugar for 3-4 minutes, until pale and fluffy.  Beat in one egg yolk and 2 tsp. vanilla extract.  With beaters on low, gradually add the flour mixture until just combined. 
  • Divide dough into fourths and wrap in parchment paper or plastic wrap for 2 hours or overnight.
  • Preheat oven to 350 degrees and center oven rack.  Remove chilled dough from the refrigerator at least 15 minutes before rolling.  Dust a work surface with flour, as well as your rolling pin, and roll to desired thickness (1/4 – ½ inch, 3-6mm).  Cut with cookie cutters, using an offset spatula to remove cleanly, if needed, and place onto ungreased baking sheet.  Sprinkle with coarse or colored sugar, if desired.  If using intricately-shaped cutters, chill dough on cookie sheets in refrigerator for 15 minutes before baking so they hold their shape.
  • Bake on center rack for 10-12 minutes.  Cool on baking pan for a few minutes, before removing warm cookies to cool fully on cooling rack. Makes about 36 cookies.

Notes

Recipe adapted from Williams Sonoma Collection: Cookies. 


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