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Quick and easy chocolate sugar cookies recipe with crispy texture of classic cut out sugar cookies and a rich chocolate flavor. Great for cookie decorating!

Being a chocoholic, one of my favorite cookies are these cut out chocolate sugar cookies with cocoa powder. Basically, they have the texture of my classic sugar cookies but a rich chocolate flavor that's to die for! This recipe is perfect for cutting out any shapes you like. It's also great for making "slice and bake cookies," when you roll the dough into a log, chill, cut slices and bake.

These cut out chocolate sugar cookies are:

Firm
Crispy
Great for cookie decorating with Royal Icing or Glace Icing or just melted chocolate
Packed with rich chocolate flavor
Hold their shape fairly well
Perfect for packing and shipping to family/friends as homemade gifts

Maybe I am picky but the chocolate sugar cookie recipes I have tried in the past were horrible until I found this recipe from The Decorated Cookie. I modified it a bit and they are truly EXCEPTIONAL!

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How do you make chocolate sugar cookies? How do you make easy chocolate cookies? How do you make easy chocolate biscuits?

Cream together butter and sugar.
Mix in egg and vanilla extract.
Whisk together flour, baking soda and cocoa powder separately.
Dump this dry mixture into the wet mixture and mix until combined.
Chill.
Roll out dough between two sheets of wax paper.
Cut out shapes.
Bake and enjoy.

Soft chocolate sugar cookies vs. Chewy chocolate sugar cookies

When it comes to sugar cookies and especially cookie decorating, it's best to have a cookie that's firm and crisp but still soft and buttery on the inside and not chewy.

This is not a no chill chocolate sugar cookies recipe!

Chilling the cookie dough is very important because:

It makes the dough easier to handle and is not too sticky for rolling and cutting out shapes.
It deepens the chocolate flavor.
Most importantly, it prevents the cookies from spreading too much while baking and holding their shape.

White chocolate sugar cookies

Stir in some mini white chocolate chips in the cookie dough.

Chocolate chip sugar cookies

You can stir in any mini chocolate chips of your choice in the dough. Don't use regular sized chocolate chips since they are harder to cut out, when using cookie cutters.

TIPS for making PERFECT chocolate sugar cookies:

Make sure the egg and butter at room temperature. This allows them to blend properly into the dough.
There is no milk or water in this recipe. Do not add those ingredients or else the dough will become very sticky.
You must chill the dough to make it easier to roll out the dough. Chilling the dough also prevents cookies from spreading, while baking.
Rolling the dough between 2 sheets of wax paper will prevent it from sticking to your rolling pin or your countertop. You also won't have to use additional flour for dusting. I highly recommend this for ALL cut out cookie recipes.
If you are ever impatient and don't want to wait for the dough to chill, you can make chocolate drop sugar cookies or chocolate crinkle cookies by scooping out tablespoons of the dough, shaping them into balls, rolling them in granulated sugar and then baking.
Store cookies in an airtight container for up to 1 week.
Cookie dough can also be frozen in a tightly sealed freezer bag for up to 1 month.

Other chocolate cookies recipes

Recipe

Chocolate Sugar Cookies

Abeer Rizvi

Quick and easy chocolate sugar cookies recipe with crispy texture of classic cut out sugar cookies and a rich chocolate flavor. Great for cookie decorating!

5 from 6 ratings

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Prep Time 10

Cook Time 10

Chill time 2

Total Time 2 20

Course Cookies, Dessert

Cuisine American

Servings cookies

Calories 146 kcal

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Ingredients

1 cup Butter Unsalted
1 cup Granulated sugar
1 Egg Large
1 tablespoon Vanilla extract
2 cups All-purpose flour
½ cup Cocoa powder
⅛ teaspoon Baking soda

Instructions

In a mixing bowl, cream together butter and sugar until light and fluffy.
Add the egg and vanilla extract and mix until smooth.
In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
Dump this dry mixture into the wet mixture and mix until just combined. I noticed that using my hands for mixing everything together was much easier.
Refrigerate this dough for 2 hours. I refrigerated overnight. It was rock solid when I took it out in the morning so I allowed it to sit at room temperature for 30 minutes before rolling it out.
Roll out the dough and use cookie cutters to make shapes.
Place cookies gently on a cookie tray, lined with parchment paper.
Bake at 375 degrees (8 to 10 minutes for small cookies or 10 to 12 minutes for larger cookies).
Let them cool down completely and then remove from the cookie tray. And you are done! Enjoy!

Notes

Read my tips above.
Store in an airtight container in the fridge or room temperature for up to 1 week.
Cookie dough can also be frozen in a tightly sealed freezer bag for up to 1 month.

Nutrition

Calories: 146kcalCarbohydrates: 17gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 17mgPotassium: 43mgSugar: 8gVitamin A: 245IUCalcium: 7mgIron: 0.8mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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Until next time, tata my lovelies!

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