Ingredients (~24 Cookies)
- 2 cups all-purpose flour
- 1/2 cup Dutch-processed unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups packed brown sugar
- 1 Tbsp molasses
- 1 large egg, at room temperature
- 1/2 tsp pure vanilla extract
- 1/2 cup granulated sugar, for rolling
Sift the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, cocoa powder, and baking soda. Sifting is important here to remove any lumps from the cocoa powder.
Whisk in the kosher salt. Set the bowl aside.
Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream the room-temperature butter, brown sugar, and molasses.
Beat on medium speed for about 3 minutes, until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
Add the Egg and Vanilla
Add the egg and vanilla extract to the creamed butter and sugar mixture.
Mix on medium speed until they are fully incorporated.
Mix the Dough
With the mixer on low speed, gradually add the sifted dry ingredients to the wet ingredients.
Mix just until the dough comes together. Be careful not to overwork the dough.
Portion and Roll the Cookies
Use a 1 1/2-tablespoon cookie scoop to portion the dough. This will ensure the cookies are all a uniform size and bake evenly.
Roll each portion of dough into a ball and then generously coat it in the granulated sugar.
Bake the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
Bake for 12-14 minutes, rotating the baking sheets halfway through. The cookies are done when they are set around the edges.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chewy Chocolate Sugar Cookies
Ingredients
Ingredients (~24 Cookies)
- 2 cups all-purpose flour
- 1/2 cup Dutch-processed unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup unsalted butter 2 sticks, at room temperature
- 1 1/2 cups packed brown sugar
- 1 Tbsp molasses
- 1 large egg at room temperature
- 1/2 tsp pure vanilla extract
- 1/2 cup granulated sugar for rolling
Instructions
- Sift flour, cocoa powder, and baking soda in a medium bowl, then whisk in salt.
- Cream butter, brown sugar, and molasses in stand mixer for 3 minutes until smooth.
- Beat in egg and vanilla until incorporated.
- Gradually mix dry ingredients into wet ingredients on low speed until just combined.
- Scoop 1½ tablespoon portions, roll into balls, and coat in granulated sugar.
- Preheat oven to 350°F and line baking sheets with parchment.
- Place cookies 2 inches apart on sheets.
- Bake 12-14 minutes, rotating halfway, until edges are set.
- Cool on sheets 5 minutes, then transfer to wire rack.
