Delicious Chocolate Sugar Cookies

These Chocolate Sugar Cookies are delightfully sweet and chocolatey! Plus they are perfectly soft in the middle – they almost melt in your mouth!

This recipe for yummy Chocolate Sugar Cookies is adapted from the Christmas Sugar Cookie recipe that I shared a couple of years ago. Both of these sugar cookie recipes can be used to make decorative cookies for a special occasion. They are also great just for an everyday cookie recipe!

They have a delicious sugar and chocolate flavour but they are not rich. So everyone loves them, even people who are not big chocolate lovers!

I love them because they are nice and soft in the middle. They almost melt in your mouth as you are eating them – yum!

I made these chocolate sugar cookies last year for my niece’s birthday and they went down really well. I used an icing stamp to press birthday messages into the cookies before baking. They don’t change shape while baking so they are great for making into special shapes and stamping messages onto.

Another great thing about these chocolate sugar cookies is that they are so easy to make. Plus the dough will keep for a couple of days in the fridge. So you can make the dough up ahead of time if you need to!

This recipe makes a smaller batch than the Christmas Sugar Cookies. But even though it is a small batch I still got 22 good sized cookies. You could double this recipe if you need a larger batch of cookies.

Chocolate Sugar Cookies

 

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These Chocolate Sugar Cookies are delightfully sweet and chocolatey! Plus they are perfectly soft in the middle – they almost melt in your mouth!

Serves: 22

Ingredients

• ½ cup butter (softened)
• ½ cup sugar
• 1 egg
• ½ teaspoon of vanilla extract
• 1¼ cups of plain flour
• ½ cup of cocoa
• ¾ teaspoon of baking powder
• pinch of salt

Instructions

1. Combine flour, cocoa, baking powder, and salt, stir to combine and set aside.
2. Cream butter and sugar in mixer until it is light and fluffy.
3. Add egg and vanilla extract and mix well.
4. Slowly add dry ingredients to butter and sugar mixture (change attachments to dough hooks if necessary).
5. Mix until all the dry ingredients are incorporated then shape the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
6. Preheat oven to 180 °C (350 °F).
7. Remove dough from fridge and work it between your hands for a couple of minutes to soften it slightly.
8. Place the dough between two pieces of baking paper and roll it out to your desired thickness (mine were just under 1 cm thick – bit more than ¼ inch).
9. Cut into shapes and then bake on a baking paper lined tray for 8 to 10 minutes (when done the cookies will look firm around the outside and a little puffy in the middle).
10. Remove from oven and cool on tray.

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