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–+ servings

Chocolate Sugar Cookies

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Delightful blend of chocolate and classic sugar cookies, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • ½ cup unsalted butter Provides a rich, creamy base; can be replaced with margarine for a dairy-free version.
  • 1 cup granulated sugar Adds sweetness; brown sugar can be used for a deeper flavor.
  • 1 large egg Binds ingredients together; a flax egg works as a vegan substitute.
  • 1 teaspoon vanilla extract Enhances sweetness and adds fragrance.
For the Dry Ingredients
  • 1 ½ cups all-purpose flour Gives structure; can be substituted with gluten-free flour.
  • ½ cup cocoa powder Provides chocolate flavor; high-quality Dutch-processed cocoa is recommended.
  • ½ teaspoon baking soda Allows cookies to rise; can use baking powder as an alternative.
  • ¼ teaspoon salt Enhances flavors; optional for low sodium diets.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine softened unsalted butter and granulated sugar. Beat them until light and fluffy, about 2-3 minutes.
  3. Incorporate the egg and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt, then sift it into the wet mixture, stirring until just combined.
  5. Use a tablespoon or cookie scoop to portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Baking
  1. Bake in the preheated oven for 10-12 minutes until slightly puffed and set at the edges.
  2. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 70mgFiber: 1gSugar: 10g

Notes

Store cookies in an airtight container at room temperature for 4-7 days. For longer storage, freeze them with wax paper between layers for up to three months.

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