Craving something rich and cozy? These chocolate sugar cookies are pure indulgence — soft inside, crisp on the edges, and dusted with a crackly sugar crust. Ready in just 20 minutes, they deliver deep cocoa flavor without any chilling time. Perfect for weeknight baking or sharing with friends when you want something sweet, simple, and irresistibly fudgy.
Table of Contents
Chocolate Sugar Cookies at a Glance
Prep Time, Bake Time, and Yield
You’ll need just 10 minutes to prep and 10–11 minutes to bake. This recipe makes about 12 to 14 cookies — perfect for a small gathering or cozy treat night.
Texture and Flavor Profile
These cookies combine crisp edges with moist, fudgy centers. The dark cocoa and hint of molasses create a deep, rich flavor balanced by a sweet sugar coating.
Why You’ll Love These Chocolate Sugar Cookies
Perfect Balance of Crisp Edges and Fudgy Centers
Each bite offers the best of both worlds — a crackly top that gives way to a soft, chewy center. They’re everything you want in a chocolate cookie, simple yet bakery-quality.
Easy One-Bowl Friendly Recipe With No Chilling
There’s no waiting or complicated steps. You mix, roll, bake, and enjoy. This no-chill dough means cookies are in the oven fast, making it ideal for last-minute dessert cravings.
Ingredients for Chocolate Sugar Cookies
Key Ingredients and Why They Matter
Butter and sugar form the creamy base that keeps these cookies tender. Dark brown sugar adds moisture and molasses flavor, while the egg binds everything together. Cocoa powder brings bold chocolate taste, and vanilla rounds it out beautifully. Baking soda ensures the cookies puff slightly, creating those signature crackly tops. Rolling the dough in sugar gives each cookie sparkle and texture.
Ingredient Substitutions and Cocoa Options
You can use light brown sugar if dark isn’t handy. Any unsweetened cocoa powder works, though Dutch-process gives a deeper taste. Want extra indulgence? Stir in chocolate chips or dip half in melted chocolate for a glossy finish.
How to Make Chocolate Sugar Cookies Step by Step
Prepare the Dough
Preheat your oven to 325°F and line baking sheets with parchment. Cream the butter with both sugars until fluffy. Add the egg, vanilla, and molasses, mixing until smooth. In another bowl, whisk flour, cocoa, baking soda, and salt. Gradually add the dry mix to the wet ingredients until combined.
Shape, Roll, and Bake
Scoop 1.8–2-ounce dough balls and roll each in sugar. Place on the baking sheet with space between them. Gently flatten the tops and sprinkle with more sugar. Bake for 10–11 minutes, until edges are set and tops are slightly crackled.
Cooling and Optional Chocolate Dip
Let cookies cool on the sheet for about 10 minutes — they’ll finish setting as they rest. Once cooled completely, you can dip them halfway into melted chocolate mixed with a teaspoon of oil. Add sprinkles or chopped nuts if you like.
Baking Tips for the Best Results
How to Avoid Overbaking and Keep Centers Fudgy
Take the cookies out when the edges are just set. The centers will look soft but firm up as they cool. Overbaking dries them out, so trust the timing and resist the urge to keep them in longer.
Getting That Crackly Sugar Crust Every Time
Rolling each dough ball in granulated sugar twice helps achieve that signature sparkle. The sugar melts slightly, then crisps up beautifully during baking.
Decorating and Serving Ideas
Chocolate Dipping and Topping Options
Dip half of each cookie in dark or semi-sweet chocolate for a glossy touch. While the chocolate is wet, sprinkle with crushed nuts, shredded coconut, or festive sprinkles.
Fun Ways to Serve, Including Ice Cream Sandwiches
Turn two cookies into an ice cream sandwich by adding vanilla or mint chip ice cream between them. You can also serve them warm with a scoop of ice cream on top for a simple dessert upgrade.
Storage, Freezing, and Make-Ahead Tips
How to Store at Room Temperature
Keep cookies in an airtight container at room temperature for up to 4 days. If they start to firm up, add a slice of bread to the container to help them stay soft.
Freezing and Reheating Instructions
Freeze baked cookies for up to 3 months. Wrap tightly to prevent freezer burn. Reheat in a 300°F oven for 5–8 minutes to revive their chewy texture and rich chocolate aroma.
Frequently Asked Questions About Chocolate Sugar Cookies
How to tell when chocolate sugar cookies are done?
They’re ready when edges look set and tops have a shiny, crackled surface. The centers will still be soft.
What are common mistakes when making sugar cookies?
Overmixing the dough or overbaking. Both can make cookies dry or tough.
How long do sugar cookies need to rest?
Let them rest for about 10 minutes on the baking sheet before transferring — this keeps centers fudgy.
What is the secret to perfect sugar cookies?
Start with room temperature butter, measure flour correctly, and don’t overbake. Rolling in sugar gives that signature crunch and shine.
Other Recipes You May Enjoy
- fudgy peanut butter brownie cookies
- soft cinnamon cream cheese cookies
- red velvet cookies for Valentine’s Day
- chocolate covered strawberry cookies
- classic thumbprint cookies
- best jam cookies for any holiday
Final Thoughts
These chocolate sugar cookies are a dream for anyone who loves rich, chewy, and quick desserts. No chilling, no stress — just pure chocolate satisfaction. They’re perfect for gifting, sharing, or sneaking warm from the tray. Try them once, and they’ll become your go-to cookie recipe. You can also check my baking inspiration board on Pinterest for more cookie ideas.
Chocolate Sugar Cookies
Equipment
- Mixing bowl For creaming butter and sugar
- electric mixer Optional but helpful for creaming
- Baking sheet Line with parchment paper
- Cooling rack For cooling cookies evenly
Ingredients
- ¾ cup unsalted butter, room temperature
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar, for rolling
- 1 cup dark or semi-sweet chocolate chips (optional for coating)
- 1 teaspoon coconut or vegetable oil (optional for coating)
Instructions
- Preheat the oven to 325°F and line baking sheets with parchment paper.
- Cream butter with both sugars until light and fluffy. Add egg, vanilla, and molasses, mixing until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients until combined.
- Roll dough into 2 oz balls, coat in sugar, and place on prepared baking sheets. Flatten slightly and sprinkle more sugar on top.
- Bake for 10–11 minutes, until edges are set and tops are crackled. Cool on the baking sheet for 10 minutes before transferring.
- Optional: Once cooled, dip each cookie halfway into melted chocolate mixed with oil. Add sprinkles or chopped nuts if desired.
