Description
Delight in these rich and fudgy Chocolate Sugar Cookies, featuring a perfect blend of cocoa and molasses for deep flavor. Coated in a sparkling layer of sugar and optionally dipped in smooth melted chocolate, these cookies offer a crisp edge with a tender, chewy center. Ideal for chocolate lovers seeking a classic cookie with a luscious twist.
Ingredients
Scale
Cookie Dough
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 cup (45 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (66 g) granulated sugar, for rolling dough
- 1 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut or vegetable oil
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream together the unsalted butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients: Mix in the egg and vanilla extract until combined. Then add the molasses on low speed until fully incorporated, scraping the bowl sides again if needed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt until evenly blended.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture in three additions, mixing well after each addition. To avoid cocoa powder flying, cover the mixer with a towel and scrape down the bowl. Stop mixing when no white streaks remain.
- Form Dough Balls: Using a large cookie scoop, portion dough into balls weighing approximately 1.8 to 2 ounces each. Roll each ball between your hands, then coat generously in the remaining 1/3 cup granulated sugar. Place dough balls on the prepared baking sheets about 2 to 3 inches apart. Gently press down the tops of each cookie just slightly with your hand or the flat bottom of a measuring cup, being careful not to flatten too much. Sprinkle a bit more granulated sugar on top.
- Bake: Bake cookies on the center rack for 10 to 11 minutes. Cookies are done when edges are set and tops have characteristic cracked appearance.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 10 minutes. They will deflate slightly as they cool.
- Prepare Chocolate Coating: In a medium heat-safe bowl, combine chocolate chips and coconut or vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Dip Cookies: Once cookies are completely cooled to room temperature, dip one half of each cookie into the melted chocolate. Allow excess chocolate to drip back into the bowl, then place cookies on a wire rack. Optionally, top with sprinkles or chopped nuts.
- Set Chocolate: Let the dipped cookies rest at room temperature for about an hour until the chocolate coating is fully set and firm.
Notes
- Ensure butter and egg are at room temperature for best creaming and mixing results.
- Cover the mixer with a towel during mixing to prevent cocoa powder from dusting the kitchen.
- Do not over-flatten the cookie dough balls before baking to maintain the ideal chewy texture.
- Allow cookies to cool completely before dipping in chocolate to avoid melting the coating.
- Store dipped cookies at room temperature in an airtight container; they can also be refrigerated to prolong freshness but bring back to room temperature before serving.
- Use high-quality cocoa powder and chocolate chips for richer flavor.
