Soft Chocolate Sugar Cookies

These Soft Chocolate Sugar Cookies are a chocolate lover’s dream. Made with a rich blend of bittersweet chocolate, cocoa powder, and a hint of espresso, they boast deep chocolate flavor and a tender, chewy texture. Rolled in granulated sugar before baking, these cookies finish with a sweet sparkle and just the right touch of crunch.

Why You’ll Love This Recipe

This recipe is perfect for anyone craving a soft, chocolatey treat with minimal fuss. The bittersweet chocolate and espresso powder bring out rich, complex flavors that elevate these cookies beyond your average chocolate dessert. Plus, the dough is easy to make and the cookies bake up beautifully every time. Whether you’re baking for a party, holiday, or just a weekday indulgence, these cookies are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1¾ cups 60 – 75% bittersweet chocolate, finely chopped (about 7 to 8 ounces)

• 8 tablespoons unsalted butter

• 1 teaspoon espresso powder (optional)

• 1½ cups granulated sugar, divided

• ¼ cup light brown sugar, packed

• 2 large eggs

• 3 teaspoons vanilla extract

• 1½ cups all-purpose flour

• ½ cup Dutch-processed cocoa powder

• 1 teaspoon baking powder

• ¾ teaspoon baking soda

• 1 teaspoon salt

Directions

1. Place a heat-safe bowl over a saucepan with 3 to 4 inches of simmering water. Add chocolate, butter, and espresso powder. Stir until smooth and melted.

2. Remove from heat. Add ¾ cup granulated sugar and all the brown sugar. Mix until well combined.

3. Whisk in eggs and vanilla. Set aside.

4. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

5. Fold dry ingredients into the chocolate mixture until just combined.

6. Cover the bowl with plastic wrap and chill in the refrigerator for 20 to 30 minutes.

7. Preheat oven to 350°F and line a baking sheet with parchment paper.

8. Place the remaining granulated sugar in a small bowl.

9. Use a medium cookie scoop to portion the dough and roll into balls.

10. Roll each dough ball in the sugar until fully coated.

11. Place the cookies 1 to 2 inches apart on the baking sheet.

12. Bake for 9 to 11 minutes. The cookies will appear soft and slightly underdone when removed—this is ideal.

13. Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack.

Servings and timing

Servings: 36 cookies
Prep time: 20 minutes
Cook time: 11 minutes
Chill time: 30 minutes
Total time: 1 hour 1 minute

Variations

• Add chocolate chips or chunks for extra texture.

• Use dark brown sugar for a deeper molasses flavor.

• Mix in a pinch of cinnamon or chili powder for a subtle twist.

• Swap the bittersweet chocolate for semisweet for a slightly sweeter version.

• Add crushed peppermint or orange zest for a holiday flair.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months—just thaw at room temperature before serving.
To reheat and restore softness, microwave a cookie for about 10–15 seconds.

FAQs

How do I know when the cookies are done baking?

They should look slightly underdone and soft in the center. They’ll firm up as they cool on the baking sheet.

Can I freeze the cookie dough?

Yes, scoop and freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

What kind of chocolate is best for this recipe?

Bittersweet chocolate with 60–75% cocoa content works best for a rich flavor and balanced sweetness.

Do I have to use espresso powder?

No, it’s optional—but it enhances the chocolate flavor without making the cookies taste like coffee.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend designed for baking.

Why do I need to chill the dough?

Chilling helps the dough firm up, making it easier to handle and ensuring the cookies don’t spread too much while baking.

Can I reduce the sugar in the recipe?

You can slightly reduce it, but the texture and sweetness may be affected.

Should the butter be salted or unsalted?

Use unsalted butter to better control the salt level in the recipe.

Can I make these cookies without cocoa powder?

Cocoa powder is essential for texture and added chocolate flavor. Omitting it will alter the cookie structure.

Why are my cookies coming out flat?

Possible reasons include not chilling the dough long enough or using overly warm butter or chocolate.

Conclusion

These Soft Chocolate Sugar Cookies offer a perfect blend of chewy texture, deep chocolate flavor, and a touch of sweetness. They’re easy to make, freeze well, and can be adapted to suit different preferences. Whether you’re baking for a special event or just a cozy night in, these cookies are guaranteed to satisfy any chocolate craving.

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