Chocolate Sugar Cookies – Rich, Soft & Irresistibly Fudgy

❤️ Introduction

If you’ve ever dreamed of combining the richness of chocolate with the tender texture of a classic sugar cookie, your dessert dreams are about to come true. These Chocolate Sugar Cookies are deeply chocolaty, soft in the center, and just slightly crisp around the edges. 💫

What makes these cookies even better? A touch of molasses for depth, browned butter for nutty warmth, and a generous dose of chocolate chips for gooey texture. They’re simple to make, quick to bake, and totally addictive.

Perfect for holidays, cookie exchanges, or just cozy afternoons, let’s dive into this chocolatey masterpiece! 🍪

🛒 Ingredients

🧁 Dry Ingredients:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt

🍬 Wet Ingredients:

• ¾ cup unsalted butter (browned and cooled slightly)
• ¾ cup packed dark brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 tbsp molasses
• 1 tsp vanilla extract
• 1 tsp coconut or vegetable oil

🍫 Add-Ins:

• 1 cup dark or semi-sweet chocolate chips

👨‍🍳 Directions

Step 1: Brown the Butter

1. In a small saucepan, melt the butter over medium heat.
2. Continue cooking, stirring often, until it turns golden brown and smells nutty. Remove from heat and let cool for 10 minutes.

Step 2: Prepare the Dough

1. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth.
2. Add the egg, vanilla, molasses, and oil. Whisk until fully combined.
3. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
4. Slowly incorporate the dry ingredients into the wet mixture until just combined.
5. Fold in chocolate chips.

Step 3: Chill the Dough

• Cover and refrigerate for at least 30–60 minutes (up to overnight) for best texture.

Step 4: Bake the Cookies

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop dough into 1½ tablespoon-sized balls. Place on baking sheets, 2 inches apart.
3. Bake for 9–11 minutes, or until edges are set and centers are puffed but soft.
4. Cool on the tray for 5 minutes before transferring to a wire rack.

⏱️ Servings & Time

• Servings: 24 cookies
• Prep Time: 20 minutes
• Chill Time: 30–60 minutes
• Bake Time: 10 minutes
• Total Time: ~1.5 hours

🍽️ Serving Suggestions

• Sprinkle warm cookies with flaky sea salt for contrast 🧂
• Serve alongside a glass of cold milk or a hot mocha ☕
• Pair with vanilla ice cream for an indulgent dessert sandwich
• Dust with powdered sugar or drizzle with melted white chocolate for presentation

🔄 Variations

• Spicy Chocolate: Add a pinch of cayenne or chili powder for a kick
• Peppermint Twist: Mix in crushed candy canes or peppermint extract
• Nutty Delight: Fold in chopped hazelnuts, pecans, or walnuts
• Double Chocolate: Use mini chocolate chips for extra gooey texture
• Gluten-Free Option: Swap with a 1:1 gluten-free flour blend

🧊 Storage & Reheating

Storage:

• Store cooled cookies in an airtight container at room temperature for 4–5 days

Freezing:

• Freeze unbaked cookie dough balls for up to 2 months
• Bake directly from frozen, adding 1–2 minutes to bake time

Reheating:

• Warm baked cookies in the microwave for 10–12 seconds to refresh their softness

❓ 10 Frequently Asked Questions

1. Why brown the butter?

It adds a nutty, toffee-like flavor that enhances the chocolate beautifully.

2. Do I have to chill the dough?

Chilling helps cookies retain shape and enhances the fudgy texture.

3. Can I skip the molasses?

It adds depth and richness, but you can omit or substitute with maple syrup.

4. Can I use natural cocoa powder?

Dutch-processed cocoa gives a deeper color and smoother taste, but natural works too.

5. What if my cookies spread too much?

Make sure your butter is fully cooled and dough is properly chilled before baking.

6. Can I use milk chocolate chips?

Yes, for a sweeter version — or white chocolate for contrast.

7. Why add a little oil?

It adds moisture and helps create a chewier texture.

8. What’s the texture like?

These cookies are soft and chewy in the center with crisp edges.

9. Can I double this recipe?

Absolutely — it’s great for big batches or holiday gifting.

10. Can kids help make this?

Yes! Scooping dough and mixing chips are fun and safe for little bakers.

💡 Pro Tips

• Don’t overmix once dry ingredients are added — this keeps the texture tender
• Use a cookie scoop for evenly sized cookies
• Let cookies cool on the tray before moving to avoid breaking
• Double the chocolate chips if you’re feeling extra indulgent
• Add espresso powder to intensify the chocolate flavor

🏁 Conclusion

These Chocolate Sugar Cookies strike the perfect balance between simple and decadent. With the richness of browned butter, the hint of molasses, and the gooey pockets of chocolate chips, they are an instant favorite for any chocolate lover. 🍫

Whether you’re baking for a party or your own personal stash, these cookies bring joy in every bite.

So go ahead — bake a batch, share a few (or don’t), and savor the sweet magic.

Adam

Chocolate Sugar Cookies – Rich, Soft & Irresistibly Fudgy

If you’ve ever dreamed of combining the richness of chocolate with the tender texture of a classic sugar cookie, your dessert dreams are about to come true. These Chocolate Sugar Cookies are deeply chocolaty, soft in the center, and just slightly crisp around the edges. 💫 What makes these cookies even better? A touch of molasses for depth, browned butter for nutty warmth, and a generous dose of chocolate chips for gooey texture. They’re simple to make, quick to bake, and totally addictive. Perfect for holidays, cookie exchanges, or just cozy afternoons, let’s dive into this chocolatey masterpiece! 🍪

Print Recipe Pin Recipe

Prep Time 20 minutes mins

chill & bake time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 24 cookies

Ingredients Method Notes

Ingredients

  

🧁 Dry Ingredients:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt

🍬 Wet Ingredients:

• ¾ cup unsalted butter browned and cooled slightly
• ¾ cup packed dark brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 tbsp molasses
• 1 tsp vanilla extract
• 1 tsp coconut or vegetable oil

🍫 Add-Ins:

• 1 cup dark or semi-sweet chocolate chips

Method

 

1. 👨‍🍳 Directions

Step 1: Brown the Butter

1. In a small saucepan, melt the butter over medium heat.
2. Continue cooking, stirring often, until it turns golden brown and smells nutty. Remove from heat and let cool for 10 minutes.

Step 2: Prepare the Dough

1. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth.
2. Add the egg, vanilla, molasses, and oil. Whisk until fully combined.
3. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
4. Slowly incorporate the dry ingredients into the wet mixture until just combined.
5. Fold in chocolate chips.

Step 3: Chill the Dough

1. Cover and refrigerate for at least 30–60 minutes (up to overnight) for best texture.

Step 4: Bake the Cookies

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop dough into 1½ tablespoon-sized balls. Place on baking sheets, 2 inches apart.
3. Bake for 9–11 minutes, or until edges are set and centers are puffed but soft.
4. Cool on the tray for 5 minutes before transferring to a wire rack.

Notes

🍽️ Serving Suggestions
Sprinkle warm cookies with flaky sea salt for contrast 🧂

Serve alongside a glass of cold milk or a hot mocha ☕

Pair with vanilla ice cream for an indulgent dessert sandwich

Dust with powdered sugar or drizzle with melted white chocolate for presentation

🔄 Variations
Spicy Chocolate: Add a pinch of cayenne or chili powder for a kick

Peppermint Twist: Mix in crushed candy canes or peppermint extract

Nutty Delight: Fold in chopped hazelnuts, pecans, or walnuts

Double Chocolate: Use mini chocolate chips for extra gooey texture

Gluten-Free Option: Swap with a 1:1 gluten-free flour blend

🧊 Storage & Reheating
Storage:
Store cooled cookies in an airtight container at room temperature for 4–5 days

Freezing:
Freeze unbaked cookie dough balls for up to 2 months

Bake directly from frozen, adding 1–2 minutes to bake time

Reheating:
Warm baked cookies in the microwave for 10–12 seconds to refresh their softness

❓ 10 Frequently Asked Questions
1. Why brown the butter?
It adds a nutty, toffee-like flavor that enhances the chocolate beautifully.

2. Do I have to chill the dough?
Chilling helps cookies retain shape and enhances the fudgy texture.

3. Can I skip the molasses?
It adds depth and richness, but you can omit or substitute with maple syrup.

4. Can I use natural cocoa powder?
Dutch-processed cocoa gives a deeper color and smoother taste, but natural works too.

5. What if my cookies spread too much?
Make sure your butter is fully cooled and dough is properly chilled before baking.

6. Can I use milk chocolate chips?
Yes, for a sweeter version — or white chocolate for contrast.

7. Why add a little oil?
It adds moisture and helps create a chewier texture.

8. What’s the texture like?
These cookies are soft and chewy in the center with crisp edges.

9. Can I double this recipe?
Absolutely — it’s great for big batches or holiday gifting.

10. Can kids help make this?
Yes! Scooping dough and mixing chips are fun and safe for little bakers.

💡 Pro Tips
Don’t overmix once dry ingredients are added — this keeps the texture tender

Use a cookie scoop for evenly sized cookies

Let cookies cool on the tray before moving to avoid breaking

Double the chocolate chips if you’re feeling extra indulgent

Add espresso powder to intensify the chocolate flavor

🏁 Conclusion
These Chocolate Sugar Cookies strike the perfect balance between simple and decadent. With the richness of browned butter, the hint of molasses, and the gooey pockets of chocolate chips, they are an instant favorite for any chocolate lover. 🍫

Whether you’re baking for a party or your own personal stash, these cookies bring joy in every bite.

So go ahead — bake a batch, share a few (or don’t), and savor the sweet magic.